Gluten Free Fresh Pasta Recipes

GLUTEN-FREE HOMEMADE PASTA

Steps:

• Combine flour, xanthan gum, guar gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix well. Make a well in the center; add egg yolks and egg and mix on medium speed until well combined, about 2 minutes. Add oil and water, 1 tablespoon at a time; mix well.
• Switch to the hook attachment; knead on medium speed until dough comes together, about 3 minutes. Place dough in a greased bowl; cover and let stand for 20 minutes.
• Divide dough into 4 equal parts. Roll each piece over a floured surface and make pasta strips of desired width using a pasta machine or a sharp knife.

HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)

Steps:

• In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
• Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
• Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.Because this is a gluten free pasta dough, there's no gluten to stretch and "activate", but kneading ensures a smooth dough with no flour clumps.
• Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won't use immediately in cling film so that they don't dry out.
• Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)Different pasta machines can have different widest settings, so that the "widest" setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
• Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
• Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there's no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
• Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
• Toss the cut pasta in some more flour and shape it into a nest.
• To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
• The next day, check the pasta for dryness - if it still feels damp, leave it for an extra few hours or a day.
• For the first few days after making it, keep the dried gluten free pasta in an opened container. The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
• After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
• To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
• To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.

FRESH GLUTEN FREE PASTA

Steps:

• 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. 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.

FRESH GLUTEN-FREE PASTA

Steps:

• In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
• Divide dough into four equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
• Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
• Bring a pot of salted water to a boil. Cook half the batch of pasta until tender, about 5 minutes. Toss with sauce. Repeat with remaining pasta. Serve immediately.

FRESH GLUTEN-FREE PASTA

Steps:

• Combining the Flours
• Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.
• Forming the Pasta Dough
• Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like playdough.
• Making the Pasta
• If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.
• If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.
• For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.
• For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)
• For lasagna, leave the pasta in long sheets.
• To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it's a fine line. One moment it's al dente, and the next it's one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3 to 4 minutes. Ravioli takes a little longer, about 5 to 6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.

HOMEMADE GLUTEN-FREE CLASSIC EGG PASTA

Steps:

• Most people will tell you to work on a large, clean work surface; if you want to do that, great. If you don't want dough everywhere, and want an easier time mixing your dough I recommend a wide mouth bowl as long as the bottom is flat and at least 8" across. I used the largest of this set. From there, pour flour in a mound - then use your fingers to push flour out of the center, into a "well." Make the well in the center about 4 inches wide. In separate bowls, separate eggs then combine the wet ingredients and beat with a fork. Pour lightly beaten eggs and salt into well. Use the fork to scoop the edge of the flour into the center of the well, a little bit at a time, gently beating and combining the eggs and flour as you turn the bowl. If you don't use a bowl, you'll need to rotate your arm around the flat surface... see why I recommend breaking with tradition?! When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. About half way through your dough will start to come together well, and then about 3/4 through will start to get too crumbly to combine. That's when to dump it out onto the working surface and start to combine with your hands.
• Using your hands, scrape excess dough from fork and fingers out of the bowl. Begin to fold remaining flour from the bowl into the dough, turning the dough roughly 45 degrees each time, not yet pressing the dough out but working the smaller crumbs of dough into the ball until about 95% is in the ball, 2 to 5 minutes. You don't want to overwork the dough and still have the true working of the dough next, so do this as gently and quicky as you can to simply combine flour with eggs.
• Next, sprinkle a tad of flour on the surface if it's porous, to prevent dough from sticking. Once combine, press the heel of your hand into the ball of dough, pushing forward and down and into and upward motion as you push fully out. Then with the tips of your fingers pull that edge back into the ball, folding in on itself. Rotate the ball 45 degrees and repeat; about 8-12 times total; until dough develops a smooth texture similar Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add egg yolk 1/4 of a yolk at a time.
• For gluten pasta you wrap in plastic and let rest for the proteins to develop. GOOD NEWS, we don't need to do any of that. GF pasta actually ends up being more quick and easy because of this!
• If working on a porous surface, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. I used granite that has been properly sealed and had no issues working on the surface and didn't even need to dust with flour. Be aware as you work and see if the dough is drying out from too much dusted flour (don't want that) or sticking to the surface (and needs a dusting). Cut dough ball into quarters. Set one quarter on work surface and cover remaining dough with slightly damp towel. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick. The goal here is as long and evenly flat as possible.
• Set pasta maker to widest setting (8) and pass dough 2 times through the machine at this setting with your Kitchen Aid mixer on level 4 for motor speed (we will maintain this speed throughout).
• If your dough stays together and doesn't tear at the edges, you're ready to go to the next step. If it is pulling and separating, you want to make the dough less wide, and try again. You would fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. The key here is reducing width, so press the torn edge inward and combine with the layer it just combined with. Then, when the shape is thin enough, and less wide, pass through the rollers again (2 times at width 8).
• Narrow the setting by 1 double notch (6) and repeat Step 7. Ideally, not needing to roll out any further at this point. For us, at level 6 we ran it through, reduced the width to 4, then ran it through again. Continue passing the dough through the rollers, reducing the thickness each time until it reaches the desired thickness. We recommend stopping at 4 if you're going to use a pasta cutting attachment, or going from a 4 to a 3 if making your own and cutting by hand (like ravioli, lasagna, or wide noodles) It should now be very delicate, and slightly translucent.
• Place rolled dough onto a work surface, loosely folding the dough over as necessary so that it fits; cover with the slightly damp cloth until ready to cook or store.
• Keep dough covered with slightly damp kitchen towel to prevent drying, then repeat Steps 5 through 9 with remaining dough quarters. If making noodles, cut dough to preferred size segments (12-14" long is recommended).
• Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width.
• Divide the cut noodles into individual portions and curl into a nest. return under towel until ready to cook. Pasta can be refrigerated for 48 hours (the eggs are raw, don't eat them or leave them in the open air) or frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.
• Bring a large pot of very salty water to a rolling boil. Add oil before adding in the pasta. There's no flavor in this pasta, you've got to add it to the water, trust me; and the oil will help prevent sticking! Add pasta, stir gently with a spider, wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 minutes. Drain, toss with oil or butter, then sauce, and serve.

GLUTEN-FREE FRESH PASTA

Steps:

• Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.
• Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).
• Roll out pasta according to pasta machine directions or roll out and cut by hand.

GLUTEN-FREE FRESH PASTA RECIPE

Steps:

• In a large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
• Divide dough into 4 equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
• Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
• Bring a pot of salted water to a boil. Cook pasta until tender, about 5 minutes. Serve immediately with your choice of sauce.