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Fresh Gluten Free Pasta
Servings
24
Prep Time
40 minutes
Cook Time
2 minutes
Ingredients
-
2 cups all purpose gluten free flour, such as Petra
- 4 eggs
- 1 egg yolk
- 1/4 teaspoon kosher salt
Instructions
Place the flour in a medium bowl and create a well in the center. Add the eggs and egg yolk into the well. Using a fork break up the eggs, slowly starting to mix the flour into the eggs a little at a time. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed for a 2 to 3 minutes to bring it together. If the dough is too dry, add cold water one teaspoon at a time until it comes together. Cut into 4 pieces and wrap three of them tightly with plastic wrap.
- Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. Be generous with the flour. Using a pasta roller set on the thickest number, roll the pasta into a sheet. Dust with additional flour as needed. Fold the sheet in thirds and press down. Put the dough through the roller another time. Repeat this two more times. Be patient with this step. The dough may crack slightly but the more you fold it and put it through the roller dusted with flour, the smoother it will get. Slowly start to reduce the thickness of the roller until you reach the desired thickness of the pasta. (We prefer the number 4 or 5 on our roller) Cut the sheet into desired pasta shape and length. Continue with the remaining dough.
- Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente. Serve tossed with parmesan cheese and your favorite pasta sauce.
Nutrition
Nutrition
- Nutrition Serving Size
- 24
- per serving
- Calories
- 446
Amount/Serving
% Daily Value
- Carbs
- 66 grams
- Protein
- 6 grams
- Fat
- 19 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 33 milligrams
- Sodium
- 235 milligrams
- Fiber
- 1 grams
- Sugar
- 49 grams
5 comments
This was good, however I wish the recipe provided the flour measurements in grams, not cups. I had way too much flour that didn’t incorporate with the eggs, so that became a second batch made of flour and water. I would’ve preferred one larger, egg + flour dough.
The flour works well, and I would purchase it again.
Do you have a coconut or almond flour or oat fiber and vital wheat recipe for keto/ low carb
Thank you so much, Giada! I had a beautiful Italian pasta maker that's been unused because of my gluten sensitivity diagnosis. The one thing I found that I had to do was to roll the dough flat before feeding it through the mashine. Otherwise, it would just run through in pieces. But this worked really well, and Cup4Cup is what I always have in the house anyway!
The dough was so smooth, quick to make, and easy to work with. Was delicious! No one knew it was gluten free (even my husband who is very particular about his pasta). My new go-to pasta recipe. Thanks Giada!
I was so excited to see this recipe as my granddaughter has to eat gluten fee. We always make ravioli and gnocchi for the holidays, can this gluten free pasta recipe be used to make dough for ravioli? Thanks for providing a great recipe.