Whenever I find gluten free pasta it screams out the words stodgy, soggy and tasteless to me… I know I’m going to hate it before I even try it. I would then go back to my favourite fresh pasta stall and then have to endure hours of agony afterwards. So I felt it was time I made my own delicious gluten free pasta recipe and this one tastes exactly like the real Italian fresh pasta… it’s hard to believe it’s gluten free! Making your own pasta allows you to control the flavour without having to over soak it in your favourite tasty sauce…. pasta deserves to be tasty too! I just like a hint of a sauce that complements the flavour of the pasta. Lots of recipes call for potato starch which I avoid like the plague as I find it makes the pasta even more stodgy and unappetising. I use tapioca instead which doesn’t impede the flavour. Also I add my own flavour to it by adding my own pesto sauce, tomato puree, mushrooms, seaweed or cooked spinach… to give the pasta a flavour of its own.
You may use wholemeal or plain gluten free flour for this pasta recipe but we prefer the wholemeal as it has more nutritional value. I use 2 types of pasta machines … the electric attachment which is added to the kenwood food mixer (there is also one available for kitchenaid) and the hand operated one. Both are very easy to use although for obvious reasons the electric one is more efficient. It thins the pasta to perfection. In this recipe I use both.. the electric pasta machine for thinning and the hand operated machine for cutting.
I have a wonderful Italian friend who has never used a pasta machine ever and makes fresh pasta all the time … it’s just there’s more work involved with thinning the dough. So if you don’t have a machine please still try this recipe but allow more time.
To make my gluten free pasta make the dough first by sifting the flours into a bowl with the xanthan gum and tapioca and mixing these together. Add the salt and make a well in the centre and stir with a wooden spoon until well combined. Finish with your hands by kneading in the bowl then knead for 2 minutes on a floured board. Shape into a ball shape and cover until required. If you are adding ingredients to flavour the pasta then add them before you add the eggs and make sure if they have been cooked then the water is squeezed out of them and they are as dry as possible.
Roll the dough out as thinly as possible, approximately ¼ of an inch if using a pasta machine, but thinner if not using a machine.
It should look like this….
Then run it through the pasta machine starting at the lowest setting no.2 then working your way up to a 6 or 7 (from the widest setting to the thinnest setting), otherwise your dough may break.
This is how thin the pasta should be before you start cutting into shapes…
Now trim the dough and run it through the cutting setting of your choice in the machine. Here I chose the tagliatelli setting but linguine is also great. You can also use this recipe for filled pastas. Hang the pasta anywhere you can to dry out for at least 2 hours. You can buy pasta drying racks but believe me there are so many places in the home you can find which are readily available. Like this….
your oven handle….
or your pasta machine….
It even works well drying on a cookie rack….
So here you have perfect gluten free pasta!
Cook the pasta in 1 litre of boiled salted water for 5 minutes. Serve with parmesan cheese or your favourite freshly made sauce…
- 140g/1 cup brown-rice flour
- 60g/½ cup chickpea flour
- 2 tablespoons tapioca flour
- 1 tablespoon xanthan gum
- ½ teaspoon salt
- 3 eggs plus 1 egg yolk
- Sift the flours into a bowl with the xanthan gum and combine thoroughly. Add salt.
- Make a well in the centre, add the eggs and egg yolk and stir with a wooden spoon until well combined.
- Mix well with your hands by kneading in the bowl then knead for 2 minutes on a floured board.
- Shape into a ball shape and cover until required.
- Roll out until 1 inch thick. Run through a pasta machine slowly from setting number 2 until setting number 7. If you don't have a pasta machine then roll as thinly as possible.
- Cut into the required pasta shapes through a machine or by hand.
- Hang up to dry for at least 2 hours.
- Place in a pan of boiling water and simmer for 5-7 minutes. Drain and serve with your favourite homemade pasta sauce.
- You may add ingredients like tomato puree, sundried tomato paste, cooked spinach, pesto, mushroom puree and cooked seaweed to flavour the pasta just before adding the eggs.