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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Recipe Information
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)
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt.
Make a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil.
Using a fork, break the yolks and start to combine the wet ingredients with the dry ingredients until a shaggy dough begins to form.
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.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes to allow the moisture to evenly distribute.
After resting, divide the dough into 4 portions. Keep the portions you’re not working with wrapped to prevent them from drying out.
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.
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.
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.
Drain the pasta and toss with your favorite sauce or olive oil. Serve immediately and enjoy your improved gluten-free pasta!
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 1.7 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
