Homemade, Gluten-Free Pasta (no machine needed!)
Are you missing perfect, slightly chewy pasta on the gluten-free diet? Then read on for a simple recipe for delicious, gluten-free pasta! You’ll be making fancy, authentic noodles in no time.
If you have a pasta machine, use it to make a more consistent noodle shape. Otherwise, don’t worry! Your pasta will be equally tasty if you hand cut it.
This recipe is provided courtesy of our friends at the Gluten-Free Palate.
Ingredients
- 1 ½ cups all-purpose gluten-free flour
- 2 teaspoons xanthan gum (only if your flour doesn’t contain it)
- 3 large eggs
Instructions
- In a large bowl, mix the flour with the xanthan gum, if using.
- Make a well in the middle of the flour and add the eggs. Mix well using a fork until all the ingredients are combined and you have a slightly sticky pasta dough. If the dough feels too dry you can add one more egg or a couple tablespoons of water until you reach the desired consistency. If the dough is too wet, add a little bit more gluten-free flour.
- Knead the dough on a floured surface for 2-3 minutes until you get a smooth ball of dough. There’s no gluten to be formed so you don’t need to knead the dough for too long, but the kneading ensures that you break apart lumps of flour, if any exist.
- Cut the dough into quarters and roll it out one at a time with a rolling pin. Roll it out into a loose rectangular shape.
- Fold the long ends together (so it’s easier to cut, unless you’re using a very long knife. You could even fold it in thirds). Then slice the dough with a knife according to how thick you want your pasta to be. Unroll or unfold your dough, then toss the pasta strands in some flour and shape them into nests (pictured). You can let the pasta dry, or you can cook it right away in salted, boiling water for 4-8 minutes.
- Top your noodles with your favorite gluten-free sauce and serve!
