How to Make Gluten Free Pasta with Jacob Zander [Recipe 🥣]
by Jacobzander · 46 things on Twos
- Ingredients (copy what you need to a grocery list)
- 1 2/3 cups (200 g) gluten free flour, plus extra for kneading + dusting
- ✓ 1 tsp xanthan gum
- 3 medium eggs
- Instructions
- To make the gluten-free pasta dough:
- In a bowl, mix together the gluten-free flour and xanthan gum until evenly distributed.
- Make a well in the middle of the flour + xanthan mixture and crack in the eggs.
- Scramble the eggs slightly and start mixing in the flour + xanthan mixture.
- Eventually, you will end up with a slightly sticky pasta dough.
- If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten-free flour blend from the one recommended in the recipe), you can add another egg at this point.
- If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
- Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.
- Because this is a gluten-free pasta dough, there’s no gluten to stretch and “activate”, but kneading ensures a smooth dough with no flour clumps.
- To roll out the gluten-free pasta dough:
- Cut the dough into four evenly sized pieces.
- Wrap the three pieces of dough you won’t use immediately in cling film so that they don’t dry out.
- Flatten one piece of gluten free pasta dough and flour it generously on both sides.
- Pass the flattened piece through the pasta machine, starting on the widest setting.
- You will stay on this setting for a few minutes, so get comfy.
- Fold the rolled-out pasta dough like a book or letter (into thirds) and dust the outsides with flour.
- Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine.
- Repeat this process until you get a smooth, velvety gluten free pasta sheet.
- Generously dust the pasta sheet with gluten-free flour and feed it through the next narrower setting on the pasta machine.
- Keep reducing the settings until you get to a sheet about 1 mm thick.
- To cut and shape the gluten free pasta:
- Using a knife or the cutting setting on your pasta machine, cut the gluten-free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
- Toss the cut pasta in some more flour and shape it into a nest.
- To dry the gluten free pasta:
- To dry the gluten-free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
- The next day, check the pasta for dryness – if it still feels damp, leave it for an extra few hours or a day.
- To store the gluten free pasta:
- For the first few days after making it, keep the dried gluten-free pasta in an opened container.
- After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
- To cook the gluten free pasta:
- To cook the fresh (not dried) gluten-free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
- To cook the dried gluten-free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.
- Source: The Loopy Whisk - aka not my photos :)