Description
Unlock the secret to delicious, perfectly al dente gluten-free pasta that’s a joy to make and eat. This recipe delivers on texture and flavor, making bland and gummy pasta a thing of the past.
Ingredients
- 2 cups (240g) high-quality gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon fine sea salt
- 2 large eggs (or 2 flax eggs for vegan)
- 2 tablespoons extra virgin olive oil
- 1/4 cup (60ml) water, plus 1-2 tablespoons more if needed
Instructions
- In a large bowl, whisk together gluten-free flour and salt. Form a well in the center.
- Add eggs, olive oil, and 1/4 cup water to the well. Gradually incorporate flour from the sides, mixing until a shaggy dough forms. Add remaining water, 1 teaspoon at a time, until dough just comes together.
- Turn dough onto a lightly floured surface. Knead for 5-7 minutes until smooth and pliable. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.
- Divide dough into portions. Roll each portion thinly by hand or using a pasta machine to desired thickness.
- Cut dough into desired pasta shapes (fettuccine, spaghetti, etc.). Dust lightly with gluten-free flour to prevent sticking.
- Bring a large pot of heavily salted water to a rolling boil. Add fresh pasta and cook for 2-4 minutes, or until al dente. Drain and toss with your favorite sauce.
- Prep Time: 20 mins
- Cook Time: 2-4 mins