Gluten Free Pasta Recipe
Mama Mia, Gluten Free Pasta Recipe?
I’ve tried many gluten free pasta recipes and failed at many to get the perfect flavor and texture. I think this is a real winner. Gluten free flours are vastly different. Some are made with beans, others with rice or a mixture of corn and almond. I prefer Namaste all- purpose for this pasta recipe.
It’s a snap to make this gluten free pasta recipe in a food processor. Roll it out with your rolling pin or pasta machine. Dust heavily with GF flour and roll them over themselves to form a wide tube. Then cut them into beautiful ribbons. They go well with your favorite sauce and are virtually undetectable as GF. Serve with my GF Artisan Bread.
I do gluten free cooking classes, so if you are timid to try it yourself I would be glad to help.
2 cups of GF all-purpose flour
2 large eggs
1/4 teaspoon kosher salt
1 tablespoon olive oil
Place the ingredients in a food processor and pulse to a rough dough. If dough seems dry add drops of water until it comes together. Remove to a floured surface and knead for 2-3 minutes, or until smooth. Wrap in plastic wrap and allow to sit for 5 minutes.
Cut the dough into four pieces. Take one piece and carefully press out flat with your fingertips and start to roll it out using a pasta machine or by hand. (Make sure when rolling out by hand you roll quickly before the dough dries out. If it drys spray with water to moisten.) Start with the widest setting and roll the dough through it, lightly dusting with GF flour. Now, start clicking the setting down, rolling the pasta through each setting twice-GF pasta is not as elastic as standard. Never use the narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta 2 mm thick, set aside on a floured surface and cover with a damp towel, then continue with the remaining dough.
Now’s the time to transform your dough into whichever variety of pasta you like. To cook, place in a pan of boiling salted water for 3 minutes, or until al dente, then serve.