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4 ingredient gluten free pasta. It is an extremely fun activity to do by yourself, with friends or family and once you get into the groove of making it you won't want to buy it from the store again. This recipe is super simple and cost effective, as gluten free pasta can be quite expensive.
Serves: 4 people
Prep time: 30 mins
Cooking time: 4-8 mins
Ingredients:
1 teaspoon of xanthan gum
1 and 2/3 of a cup (200 grams) of gluten free flour. Plus extra for surface and kneading
3 eggs
Salt
Steps:
Creating the pasta:
Combine xanthan gum and gluten free flour in a large mixing bowl.
Create a well in the middle of the flour mixture.
Crack the eggs into the middle of the well and beat the eggs whilst slowly mixing in the flour. Mix until your dough starts to form. (If your dough is too wet add a small amount of flour. If your dough doesn’t form into a ball and is a crumbly mixture add another egg.)
Transfer your dough onto a floured bench top and then knead for about 3 minutes or until your dough is smooth.
Cut your dough into 4 portions and then wrap three so your dough doesn’t dry out.
Flour your dough and lightly flatten with your hand. Then roll it through the thickest setting on your pasta machine. Sprinkle your dough lightly with flour, fold in half (like a book) and repeat this step at least 4 more times, so your dough becomes cohesive and smooth.
Start to roll your dough through thinner settings, you do not need to fold your dough anymore. Roll it through a different setting until 1 mm thick or your preferred thickness.
Shape your pasta by attaching your favourite pasta cutter attachment to the pasta maker. (Ours is fettuccine)
Run the dough through the cutter. Sprinkle with flour and form it into a nest or transfer your pasta to a drying rack.
Steps for cooking fresh pasta:
Bring a large pot of salted water to a boil.
Add pasta and immediately stir so the noodles don't stick together. Cook for less than 2 mins depending on the thickness of your pasta or your desired texture.
Drying your gluten free flour:
Place your cut pasta on a cooling rack and leave overnight. If your dough is still damp the next day let it dry for a couple of more hours.
To store your dried pasta, leave it in an open container for two days in case your pasta may still be damp, then seal the container and store in a dry place.
Dried pasta can last for 2-3 weeks.
Steps for cooking dried pasta:
Bring a pot of salted water to bowl
Add pasta and cook 6-10 mins, or until desired texture.
Notes:
You can keep your fresh pasta dough in the fridge for 3 days.
You can freeze your fresh cut pasta for up to 4 weeks