Pasta lovers who’ve gone gluten free, rejoice: Giada’s gluten free pasta recipe is here.
We firmly believe that everyone should be able to enjoy pasta in this life, no matter which dietary restrictions you face. And now, if you’re gluten-free, we have you totally covered! Giada has been making this GF spin on traditional pasta for years, and now she’s perfected it and ready to share. We don’t mean to get overexcited here, but if you have any doubts about the validity of gluten-free pasta, get ready to have your mind blown. This pasta is perfectly al dente and delicious. Go ahead, serve it to gluten-eating friends and don’t mention it’s gluten free – we doubt they’ll notice a thing!
The real secret here? The flour. Use either our Gluten Free Pasta Flour that we sell here on Giadzy, or Cup4Cup gluten free flour. We’ve tried with tons of our other favorite GF flour blends, but none of them work as well as these do – if at all!
So, ready to try out Giada’s gluten free pasta recipe? Here’s how it’s done!
Add flour and salt to a large bowl. Make a “well” in the flour and add all of the eggs and the extra yolk. With a fork, start beating the eggs in the well, while slowly incorporating the flour in as you go.
Keep mixing with a fork until a dough starts to form and mixing with a fork starts getting too difficult! At that point, turn the dough and any remaining bits of the mixture out on to a floured cutting board.
Knead the dough for a good 3-4 minutes. Don’t be shy with the flour! If the dough feels like it’s sticky at all or needs hydration, keep dusting the cutting board until it feels just slightly tacky, but smooth.
When the dough looks like this – evenly hydrated and smooth – you’re ready to go! The good news about gluten-free pasta? You usually have to let regular pasta dough rest for at least a half hour for the glutens to relax, but you don’t need to do that with this guy. You can go ahead and keep making pasta!
Divide the dough into 4 equal sections. Cover 3 of them in plastic wrap to ensure that they don’t dry out. With the section you’ll be using, flatten it out slightly with your palm – just thin enough that it can fit through the widest setting on your pasta maker.
Once you’ve successfully gotten your first sheet through, fold the sheet in thirds and press down. Put the dough through the roller another time. Repeat this step two more times. If your dough ever cracks or doesn’t make it through the roller, don’t fret! Find your zen. The more this dough gets worked, the smoother it will become. Simply try again, and use as much extra flour as you need.
Slowly start to reduce the thickness of the roller until you reach your desired pasta thickness. On our rollers, we generally stop at 4 or 5.
Cut the pasta into desired shapes! Dust with flour while you wait to cook it so that nothing sticks together. Repeat the process for the rest of the pasta dough, and then it’s time to cook! When it’s time to cook your pasta, simply boil in salted water for 1 1/2 – 2 minutes until perfectly al dente.
Toss with your favorite sauce (we went with a lemon spaghetti sauce here!) and enjoy!