Description
Craft tender, perfectly al dente gluten-free bow tie pasta from scratch with this easy-to-follow recipe. Enjoy a satisfying, flavorful pasta that’s just like the real deal.
Ingredients
- 1 cup (120g) brown rice flour
- 1/2 cup (60g) tapioca starch
- 1/4 cup (30g) sorghum or millet flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 tablespoon olive oil
- 2–4 tablespoons cold water (as needed)
- Optional: 1-2 tablespoons finely chopped fresh herbs (parsley, basil)
Instructions
- In a large bowl, whisk together the flours, xanthan gum, and salt. Make a well in the center.
- Add eggs and olive oil to the well. Mix with a fork, gradually incorporating dry ingredients. Add water 1 tablespoon at a time until a firm, pliable dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth. Form into a disc, wrap in plastic, and rest for 30-60 minutes.
- Divide dough into portions. Roll each portion thinly (1/16 inch) by hand or with a pasta machine.
- Cut rolled dough into 1.5×2.5 inch rectangles. Pinch the center of each rectangle and crimp the edges to form bow ties. Place on a floured baking sheet.
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook for 3-5 minutes until al dente. Drain and serve immediately with your favorite sauce.
- Prep Time: 45 mins
- Cook Time: 5 mins