Easy Gluten Free Fresh Pasta
Put your fears about making pasta to home behind you and get cooking with this Easy Gluten Free Fresh Pasta. And the best part, No Pasta Maker needed!
One of my favorite things to make in the kitchen is Homemade Fresh Pasta. There is something about combining simple ingredients to create a staple such as pasta from scratch. When I switched to a gluten free diet, creating fresh pasta was a recipe I knew I had to create and I’m happy to say that it’s finally perfected!
With just a few simple ingredients you to can make gluten free pasta at home and you don’t need a pasta machine to make it.
Creating our Easy Gluten Free Fresh Pasta
Just like regular fresh pasta, our gluten free version uses eggs and gluten free flour substitute, salt and water. The key to creating our gluten free fresh pasta to mimic regular is the flour combination.
When I first began testing out the recipe, I used a combination of readymade Gluten free flour blends including our GF 1:1 Baking Blend. Unfortunately the texture never seemed to come out right to me. Sometimes it would be too grainy or too dry.
Eventually I realized the key to making a gluten free fresh pasta that tastes like regular is to combine the gluten free flours myself. Once I did the result was a delicious, easy gluten free fresh pasta that could be used for all our pasta needs. And the best part is no pasta machine required.
Now don’t get me wrong, I love using my pasta machine to make perfect cuts of fettuccine or spaghetti. But I know that pasta machines can be expensive and not everyone could afford it. Mine cost me a pretty penny and came from Italy. Fortunately, in recent times past machines have gone down in price and you can get a reasonable one like this one here.
With this gluten free pasta recipe, you can knead the dough, and using a rolling pin, roll it to the necessary thickness and then using a knife or pizza cutter, cut the pasta to your desired size. We’ve used this recipe to make lasagna skins, ravioli, pappadelle, bow ties and more. The possibilities are endless and you can create almost anything you like.
We’ve used this recipe to make lasagna skins, ravioli, pappardelle, bow ties and more. The possibilities are endless and you can create almost anything you like.
Ingredients in our Gluten Free Fresh Pasta
As I mentioned before, instead of using a store bought gluten free flour blend we combined a few simple flours to create the base for our pasta dough.
- White Rice flour or Sweet Rice Flour (this is glutinous rice flour and gives a nice texture to the dough, but regular white flour works well too.)
- Brown Rice Flour
- Tapioca Starch
- Xanthan Gum
- Eggs
- Salt
- Water
The ingredients are as simple as that! Then it’s simply a matter of combining them in a food processor to create a nice dough and then you’re ready to start creating recipes with your fresh pasta. Like homemade lasagna from scratch. Plus it’s a great way to impress friends and family!
We hope you enjoy the recipe and if you make it, don’t forget to tag us on social media @offthewheatenpathtt.
Happy Cooking, Love always,
Easy Gluten Free Fresh Pasta
Put your fears about making pasta to home behind you and get cooking with this Easy Gluten Free Fresh Pasta. And the best part, No Pasta Maker needed!
Ingredients
- 1/2 cup White Rice Flour or Sweet Rice Flour
- 1/2 cup Brown Rice Flour
- 1/2 cup Tapioca Starch
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup water
Instructions
- In the bowl of a food processor, combine rice flours, tapioca starch, salt and xanthan gum.
- Pluse to combine, then add eggs and plus again to begin forming dough.
- While the food processor is running, gradulally add the water until a soft pliable dough forms. If the dough is feeling dry, add water 1 tablespoon at a time until it reaches texture.
- Turn the dough out onto a starch floured surface and knead until smooth. About 1 minute.
- Wrap dough in cling, and set aside to rest for about 30 minutes.
- Once dough has rested. Tunr out on to a satrch floured surface.
- Divide in half, knead slightly then using a rolling pin, roll out until desired thickness. For lasgana sheets and ravioli the dough can be a bit thicker, but for orther pastas like linguini, rol the dough thinner.
- Using a knife or pizza cutter, cut the pasta to your desired form.
- To cook, bring a pot of water to boil and salt it generously. Once boiling, add the fresh pasta and cook for about 2-3 minutes until al dente.
- Add your favourite sauce and serve.
Notes
- If you are using this to make lasagna, when layering your lasagna, add the pasta raw. It will cook in the sauce in the oven.
- If you use this to make ravioli, uncooked ravioli stores well in the freezer. When ready to cook, remove from the freezer and cook in boiling water for about 5 minutes, then serve with yoru favourite sauce.
