Pasta cravings can hit at any time. Especially for gluten-free dieters who cannot pick just anything from a grocery store, things get much worse. But we have an easy solution for all your pasta problems. Try our easy gluten-free pasta recipe that needs only three ingredients. Homemade, healthy, and gluten-free - mamma deliziosa!
Making organic, gluten-free pasta isn’t as strenuous as you think. It’s as easy as ABC. In three easy steps, and with three basic ingredients, you can make restaurant-like pasta at home.
Let’s get rolling!
Gluten-Free Pasta Ingredients:
- gluten-free flour - 200 g (1 2/3 cups) and some more for dusting
- xanthan gum - 1 tsp
- Eggs - 3 Medium
*This should feed 2-4 people
That is all you need to make the best gluten-free pasta at home. We recommend using Polselli gluten-free flour as it has a good crumb structure, great elasticity for stretching, and neutral flavor.
Xanthan gum is readily available at grocery stores, and its job is to make pasta dough more stretchy and flexible.
(Secret tip: You just cannot do without it. If you try using a substitute, the dough can crack or crumble.)
To increase the elasticity of gluten-free pasta dough and to bind it well together, we use eggs. The egg whites add flexibility, and the yolks add richness.
And that’s all! No salt, water, oil, or other strange ingredients are needed.
How To Make The Best Gluten-Free Pasta At Home?
With the above-mentioned gluten-free pasta ingredients, making organic pasta at home becomes easy-breezy. But before moving to the recipe, let’s address three frequently asked questions.
Do I need a pasta maker?
It depends on what shape you choose from different Italian pasta types. Also, depending on how good you are at rolling and cutting, you might or might not need a machine. If you want thick sheets for lasagna or strips for fettuccine, you don’t necessarily need a pasta maker.
(Secret tip: Start by rolling out the dough. Keep it as thin as possible. When it becomes 1/15th of an inch, start cutting.)
Can I make a flavored dough?
Of course, you can. Organic, gluten-free pasta doesn’t have to be boring! If you like it flavored, add finely chopped herbs, sprinkle half a teaspoon of dried spices, or a few cranks of black pepper.
How long can I keep fresh pasta?
Preferably, eat it right away! If you wish to wait a few hours, refrigerate pasta after covering with plastic wrap. We suggest drying your gluten-free pasta if you want to wait any longer than that. To do so, keep the pasta uncovered on a baking sheet and leave it overnight in the warmest part of your kitchen.
1. The Dough
Mix the flour and xanthan gum in a bowl. They should get evenly distributed. Then, crack the eggs in after making a hole in the mixture. Scramble a bit and start blending with the mixture. Your sticky pasta dough will be ready.
Next, spread a generous amount of flour onto the surface before kneading your sticky dough. Aim for a smooth ball and avoid clumps (this is where xanthan gum works its magic).
2. Rolling Out
Cut the ball into 4 equal pieces. You can also weigh them if you strive for perfection. Take one ball to roll and wrap the other three in cling film, so they don’t dry out. Then, start flattening the ball after spreading more flour on both sides. You can use your pasta machine for this. We need a 2 mm thick sheet. Keep feeding the sheet through the machine or keep flattening till you get to 1 mm. You will have to keep folding the rolled out dough like a letter or book and dust its outsides during the process for a smooth, velvety texture.
3. Cutting & Shaping
This is the easiest part. Take a knife or set your pasta maker to cutting mode. We suggest cutting them into tagliatelle or fettuccine because it’s the easiest. For tagliatelle, cut the sheet into 1 cm wide strips. Then, shape it into a ring or nest after tossing into more flour, so the strips don’t stick together. Although it’s the easiest shape, other shapes are worth a shot too.
That’s all, folks! Your no-fuss homemade, organic, gluten-free pasta will be ready with 3 ingredients, and in 3 steps. Like I said, “as easy as ABC”!
Although this recipe is the simplest one yet, it takes time, effort, patience, and some rolling and flattening skills. Some of you might want to get things done a bit more quickly. Many brands claim to be gluten-free, but we highly recommend Granoro for readymade gluten-free pasta.
(Secret tip: purchasing it online will help you save a few bucks.)