Sure, you can buy packaged gluten-free pasta in nearly every supermarket these days, but there is something extra-special about pasta that’s fresh-made right in your own kitchen. It’s so simple to do, you really won’t believe it until you try!
I created this recipe to pair up with a reader recipe makeover for Authentic Italian Meatballs and Sauce. You’re going to love (and be amazed!) at how easy it is to make your own Gluten Free Pasta at home any time you like. Pair it with the Italian meatballs and sauce I made over or with any sauce you love!
Simple Homemade Gluten-Free Pasta
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, corn.
- 1 1/2 cups Gigi’s Everyday GF Flour Blend (gum-free)
- 3/4 teaspoon guar gum
- 3 eggs, lightly beaten at room temperature
- Combine flours and gum in a large mixing bowl; whisk to blend.
- Add the eggs and stir until you achieve a coarse crumb mixture. Use your hands to knead the mixture in the bowl into a ball of dough. Squeeze the dough so that it comes together. It will be slightly sticky. Do not add extra flours or starch.
- Shape the dough into a disc, place on a piece of wax paper or plastic wrap, wrap tightly, and leave at room temperature for 15 minutes. Do not refrigerate.
- After the dough has rested for 15 minutes, cut it into 4 small portions.
- Flour a counter top or cutting board with rice flour and roll out one section at a time as thin as possible.
- As you roll the dough work from the center outward. Roll a bit, then carefully turn the dough over, add a small dusting of flour, and roll some more. When you have the dough as thin as you like, trim the edges evenly and cut into 1/4-inch strips, or “little ribbons”, to create fettuccini.
- Place cut pasta on a plate until all the pasta is rolled out and cut into noodles.
- Once your pasta is ready, boil water in a large saucepan; Add pasta when the water comes to a full boil. The pasta should cook in 3 to 5 minutes, depending on how thick your noodles are. Noodles will begin to rise to the top of the water as they cook. Drain and serve immediately.
Thought you’d like to know…
- If you do not need all your pasta immediately, you may seal it in plastic wrap unrolled and store it for up to 3 days in the refrigerator. Simply allow it to come to room temperature before rolling and cutting.
- Looking for flour substitutions? Check out Substituting Gluten Free Flours and Starches.