Making gluten free pasta at home usually means getting fed up with a crumbly dough that can barely hold its shape. This gluten free dough can be rolled and cut by hand or pressed through a pasta machine without falling apart. Our favorite way to serve it? A goat cheese ravioli simply tossed with a fresh home made red sauce and loads and loads of grated parmesan.
Ingredients
- 300g (2 cups) I’m Free Perfect Gluten Free Baking Flour
- 150g (3 ea) Eggs, Large
- 30g (1oz) Olive Oil
- 30g (1oz) Water
- 5g (1 tsp) Salt
- 3g (1 tsp) Xanthan Gum
- 3g (1 ½ tsp) I’m Free Perfect Gluten Replacement
Equipment
- Rolling Pin
- Pasta Machine
- Pizza Cutter
- Large Pot
Timing
Active Time: 15 Minutes
Total Time: 1 Hour
Yield
3 Portions
-
Combine Ingredients
In a bowl mix together I’m Free Gluten Free Flower, salt, Xanthin Gum, and I’m Free Perfect Gluten Replacement.
In a separate bowl mix together the eggs, water and olive oil.
Pour the flour mixture onto a dry counter or work table.
-
Make Pasta Dough
Create a well in the center of the flour mixture. Pour the egg mixture into the well. Using a fork, mix the egg mixture in a circular motion and slowly incorporate the flour around the outside of the well.
Once the dough starts to form incorporate the rest of the flour. Knead by hand for 5 minutes or until it forms a smooth skin.
Cover the dough with a damp towel and allow the dough to rest for 30 minutes on the counter. This allows the I’m Free Perfect gluten replacement to do its job and make this dough almost as stretchy as traditional pasta dough.
-
Roll Dough
If you are using a hand crank pasta roller we suggest using these steps.
Use some extra I’m Free Perfect Gluten Free Baking flour to dust the work surface and use any extra as needed from here on out.
Once the dough has rested use a pasta roller to roll it into the favorite pasta shape. Use a rolling pin to roll the dough into a ½ in thick disc. Doing this will ensure it passes through the pasta roller easily.
Pass the disc of dough through the pasta roller twice. This ensure the dough is an even thickness. If the sides of the dough crack simply fold them over and pass through again.
Note: there will almost always be cracks in this step, you do not need to continue passing this dough through until there are no cracks.
-
Adjusting for Pasta Thickness
Gradually adjust the pasta machine to make the dough thinner and thinner passing the dough through twice on each setting. We like a slightly thicker pasta for this dough, so we suggest stopping at the second to last setting on the pasta machine.
You can take it to the thinnest setting if you would like, but we suggest keeping the dough slightly thicker to help with the correct texture.
If the pasta sheet gets too long you can cut it in half and roll out each individual piece.
Once the pasta sheet rolled out use a pizza cutter to trim off any jagged edges and cut the sheet(s) into 12 inch long sheets. Now that the dough has been cut into the perfect size sheets you can cut into a specific shape. We suggest using a pizza cutter to cut the following styles of pasta:
- Linguini: 1/8-inch-wide x 12 inches long
- Fettuchini: 1/4-inch-wide x 12 inches long
- Pappardelle: 1/2-inch-wide x 12 inches long
- You can also make filled pastas such as ravioli and tortellini as well.
-
Cook Pasta
Once the pasta is cut into the desired shape, it’s time to cook. Simmer some lightly salted water and drop the pasta in. Cook for 5 minutes then remove from the water. Toss the pasta with your favorite sauce and serve.
Based on 2 Review(s)
3 Comments.
OMG!!! The pasta recipe turned out perfect….
can I use this dough recipe to make potato/cheese pierogi?
Sure can!