Gluten Free Pastas Recipe

Inspired by Traverso's

Time1h

Serves4

Make Gluten Free Pastas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, and salt. Whisk together until well blended.
2
Add Wet Ingredients
Make a well in the center of the dry ingredients and crack the eggs into the well. Add the olive oil and water. Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well until a dough starts to form.
3
Knead the Dough
Once the dough begins to come together, transfer it to a clean, floured surface. Knead the dough gently for about 5 minutes until it is smooth and elastic. If using, knead in the spinach or beetroot powder at this stage for color and additional nutrients.
4
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This will help the dough to hydrate and become easier to roll out.

5
Roll the Dough
After resting, divide the dough into four equal portions. Keep the portions you are not currently using covered to prevent them from drying out. Using a rolling pin or pasta machine, roll out one portion of dough to your desired thickness (about 1/8 inch for fettuccine, thinner for lasagna, etc.).
6
Cut the Pasta
Using a sharp knife or a pasta cutter, cut the rolled-out dough into your preferred shape (fettuccine, tagliatelle, or lasagna sheets). Dust the cut pasta with a little additional gluten-free flour to prevent sticking.

7
Boil Water
In a large pot, bring water to a rolling boil. Add a generous pinch of salt.
8
Cook the Pasta
Carefully add the cut pasta to the boiling water. Cook for 3-5 minutes, depending on the thickness of the pasta. Fresh gluten-free pasta cooks quicker than traditional pasta, so keep an eye on it.
9
Drain and Serve
Once cooked to your liking, drain the pasta in a colander. Serve immediately with your favorite sauce or toppings.