Gluten-free Pasta Recipe

Pasta Preparation

1. 1

   Mix Dry Ingredients

   In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt. Whisk together until thoroughly mixed.

2. 2

   Add Wet Ingredients

   Make a well in the center of the dry ingredients and add the eggs and olive oil. Begin mixing with a fork or your hands until the dough starts to form.

3. 3

   Knead the Dough

   Transfer the dough to a lightly floured surface (using more gluten-free flour). Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too dry, add the water a tablespoon at a time until the desired consistency is reached.

4. 4

   Rest the Dough

   Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the ingredients to hydrate and makes the dough easier to roll out.

5. 5

   Roll Out the Dough

   After resting, divide the dough into smaller portions. Use a rolling pin or a pasta machine to roll out each portion to your desired thickness.

6. 6

   Cut the Pasta

   Cut the rolled-out dough into your preferred pasta shape, such as fettuccine or lasagna sheets. Dust the cut pasta with a little gluten-free flour to prevent sticking.

7. 7

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the cut pasta and cook for 2-4 minutes, depending on the thickness of your pasta. Taste to check for doneness.

8. 8

   Drain and Serve

   Once cooked, drain the pasta in a colander and serve immediately with your choice of sauce or toppings.