Improved Gluten Free Pasta
Discover the secret to perfect homemade gluten-free pasta with this "Improved Gluten-Free Pasta" recipe! Crafted with a carefully balanced blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, this dough delivers a silky, pliable texture that rolls out beautifully and cooks to tender perfection in just minutes. Bound together with eggs and a touch of olive oil, it’s easy to knead and shape into your favorite pasta cuts—whether it’s fettuccine, tagliatelle, or lasagna sheets. This recipe is ideal for anyone seeking a satisfying gluten-free alternative that rivals traditional fresh pasta in both taste and texture. Serve it with your favorite sauce or a drizzle of olive oil for a delicious, crowd-pleasing meal that’s ready in under 40 minutes. Perfect for gluten-free dining, this homemade pasta proves there’s no need to compromise on flavor or quality!
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Ingredients
- 200 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 1 tablespoon Water (if needed)
Directions
Step 1
In a large bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt.
Step 2
Make a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil.
Step 3
Using a fork, break the yolks and start to combine the wet ingredients with the dry ingredients until a shaggy dough begins to form.
Step 4
Transfer the dough to a clean surface and knead it gently for about 5-7 minutes until the dough is smooth and pliable. If the dough feels too dry, add water 1 teaspoon at a time until it just comes together.
Step 5
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes to allow the moisture to evenly distribute.
Step 6
After resting, divide the dough into 4 portions. Keep the portions you’re not working with wrapped to prevent them from drying out.
Step 7
Lightly flour your work surface with gluten-free flour. Roll out one portion of dough with a rolling pin or use a pasta machine to your desired thickness. Repeat with the remaining portions.
Step 8
Cut the rolled-out dough into your preferred pasta shape (e.g., fettuccine, tagliatelle, or use a pasta cutter for sheets). Dust with flour to prevent sticking.
Step 9
Bring a large pot of salted water to a boil. Carefully add the pasta and cook for 2-4 minutes (fresh pasta cooks quickly). Test a piece for doneness to your liking.
Step 10
Drain the pasta and toss with your favorite sauce or olive oil. Serve immediately and enjoy your improved gluten-free pasta!
Nutrition Facts
| Serving size | (437.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1255.3 |
| Total Fat 31.0g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 558mg | 0% |
| Sodium 2604.8mg | 0% |
| Total Carbohydrate 225.3g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 1.7g | |
| Protein 22.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 114.1mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 232.6mg | 0% |
Source of Calories