Fresh GF Pasta

Homemade Gluten-Free Pasta!!!!!! A recipe that works!

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I can’t believe that there’s a recipe for homemade gluten-free pasta that actually works!!!

I’ve tried a lot of gluten-free pasta.

A lot.

I’ve tried buying them and I’ve tried cooking them: recipe after recipe after recipe. Back when I used to eat gluten, my favorite thing in the world was always a big bowl of pasta.  Unfortunately, even though most of the gluten-free pastas out there are totally acceptable, they’re not anywhere near the same quality as the gluten-y stuff. There are usually strange flavors and textures or the pasta goes straight from totally undercooked to some kind of gross oatmeal-like mushy consistency.

Don’t get me wrong, I’m happy it’s out there! But I had to find a better option.

I really needed a solid recipe for making my own homemade gluten-free pasta.

 

I can't believe that there's a recipe for homemade gluten-free pasta that actually works!!! Click To Tweet

 

Rolling Gluten-Free Pasta Dough

 

Leave it to America’s Test Kitchen to figure out a recipe for gluten-free pasta that actually works. The flavor has no weirdness, and it cooks up every bit as well as any non-gf pasta that I’ve tried at home. It’s also really easy to make!

The fun part about gluten-free dough is that the chemistry is completely different. You don’t need to work and stretch the glutens; you just need to mix everything really well. I used a pasta machine, so I did run it through the widest setting multiple times, but after all the time I spent in restaurants making pasta, it’s hard to break the habit!

(The pasta machine in the picture above is a wonderful Ovente vintage stainless steel pasta maker that I grabbed on Amazon simply because it was the cheapest one I could find that had good reviews (it’s usually right in the $24 dollar range). It’s great! It works like a charm, cleans up well, and gives me very little trouble. It’s not a big one, but it does a great job.  If, however, you have the budget, this Atlas pasta maker (also available on Amazon, of course) is a pasta maker that I’ve been lucky enough to use in a number of restaurant kitchens. It holds up to significant abuse, never complains, and turns out perfect pasta every time.

Not in the mood for a hand-crank situation? You can always get an electric Atlas pasta machine! (Drool…))

 

Pasta Tray

 

Man, just remembering the nights I’d spend running pounds and pounds of dough through our little pasta machine at one of the restaurants I was working in makes me sweat! We would always have a pasta special; maybe a ravioli or linguine, or maybe hand-cut pappardelle and somehow it just always wound up being on the list of things that I would have to take care of. As fast as possible. Because we didn’t have any for service.

Pasta making used to be such a stressful thing!

 

Fresh GF Pasta

 

Now, though, I have this dough! It works well, it’s forgiving, and unlike most pasta doughs, you don’t have to work it like crazy to make it good!

 

Pasta making used to be such a stressful thing! Click To Tweet

 

This gluten-free pasta dough is much softer and less elastic than the pasta doughs you might be used to. If you aren’t gentle, it will break apart on you. I made a couple of minor changes to the recipe that I have, but really, this recipe was awesome from the start! My changes make it slightly less traditional and more suited to the food I’ve been making lately. For the original recipe, I can’t recommend this book enough!

 

Gluten-Free Pasta Dough

Homemade Gluten Free Pasta!!!!!! A recipe that works!

Homemade Gluten Free Pasta!!!!!! A recipe that works!

Ingredients

  • 1/2 cup + 2 Tbs tapioca flour
  • 1 2/3 cups brown rice flour, plus extra for rolling out pasta
  • 1 Tbs xantham gum
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch aleppo pepper
  • 1 Tbs olive oil
  • 4 large eggs

Instructions

  • Mix flours, xantham gum salt, and pepper in a food processor until just combined
  • Add oil and eggs and mix until the dough comes together and pulls away from the bowl (this shouldn't take more than 10-20 seconds)
  • Remove from mixer and knead on a clean counter for about 30-45 seconds. You want it to be a cohesive mix.
  • Roll into a ball or cylinder, wrap in plastic, and rest in the refrigerator for 30 minutes.
  • Pull out the pasta machine! This dough is really only easy to work with if you run it through the machine. If you try to just roll with a rolling pin, it's incredibly difficult to get it thin and you will almost certainly tear the dough. With a machine, it's easy!
  • After resting, remove from wrap and cut into 6 equal pieces. Work with one piece at a time, leaving the other pieces covered in the plastic wrap.
  • Flatten one piece into a square approximately 4" by 4".
  • Starting on the widest setting, run the dough through, fold it in 1/2, and run it through again. I do this four times, making sure to even my edges as I go.
  • One setting at a time, run the dough through the machine, making your pieces thinner and thinner until the dough is nearly translucent. If your dough is sticking, dust it or the machine with the extra brown rice flour. If it starts getting too long, cut it in half and keep going.
  • Once you have thin pieces, you may want to run them through the attachment for spaghetti or linguini, using the same technique.
  • Lay your pasta on a sheet tray covered with a towel dusted with the rice flour. If you are cooking within the next 2 hours, cover with plastic wrap. If you are freezing, make sure your pasta is in a single layer, dust with more rice flour to encourage drying and discourage sticking, and place in freezer until frozen. Transfer to a plastic bag/storage container.

I’ve made some great dishes lately with my gluten-free pasta dough. I’ll be posting about them all!

If you wind up trying this recipe, let me know how it works for you!

 

 

A homemade gluten-free ravioli recipe that works! Fresh ricotta, balsamic roast cherry tomatoes, and herbs make this dish amazing | Tasting Everything http://tastingeverything.com

tortellini soup

Pappardelle with Pesto

Gluten-Free Pappardelle with Prosciutto | Tasting Everything http://tastingeverything.com

 

Looking for more great gluten-free recipes and ideas? Check out the whole blog! Otherwise, you might like:

 

A homemade gluten-free ravioli recipe that works! Fresh ricotta, balsamic roast cherry tomatoes, and herbs make this dish amazing | Tasting Everything http://tastingeverything.com The Best Homemade Gluten-Free Ravioli Recipe

 

Unbeatable seasonal seafood recipes: how to make beautifully healthy (gluten-free!) cod with fresh, crisp vegetables, and smooth, velvety red pepper puree | Tasting Everything http://tastingeverything.com Beautifully Healthy Cod with Summer Vegetables

 

How to make easy DIY smoked salmon: a smooth, silky, smokey, and surprising simple recipe for gluten-free and super healthy smoked salmon | Tasting Everything Melt-In-Your-Mouth DIY Smoked Salmon

 

Truly delicious, absolutely addictive awesome sauce! Spicy, tangy, creamy orange sauce that's gluten-free, dairy-free, and can be vegan too! | Tasting Everything Awesome Sauce: Orange Sauce for Everything!

 

How to make the most addictive, I-just-can't-put-this-down, absolute umami corn on the cob recipe (vegetarian and gluten-free!) | Tasting Everything Absolute Umami Corn on the Cob

 

How to make perfectly simple (gluten-free and vegetarian!) grilled vegetables with salt-roasted sweet potatoes and bright and spicy aioli | Tasting Everything http://tastingeverything.com Total Perfection Grilled Vegetables with Salt-Roasted Sweet Potatoes and Spicy Aioli

 

How to make homemade gluten-free pasta that really works! | Tasting Everything

 

 

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17 thoughts on “Homemade Gluten-Free Pasta!!!!!! A recipe that works!

  1. I made this recipe last week. We made lasagna and spaghetti. I also used the last 1/4 of the dough for a tiny pizza for the kids. Everything turned out great. My husband loved the lasagna and I thought the pasta was way better than store bought. My kids LOVED the spaghetti, ate all of it. I have never made another gluten free pasta recipe, this was my first. I wont bother to look further. This is the one. I am making it again tonight with a few modifications to try for a fluffier pizza crust. Thank you so much, I am so excited to be able to incorporate pasta dishes back into our meal plans.

    1. I’m so excited to hear that! I was really happy to finally get a recipe for homemade pasta to work exactly the way I want it to, and I’m really happy that this recipe works for you and your family too. Let me know how that pizza turns out!

    1. You know, I don’t have a pasta extruder myself, so I’m not able to tell you whether or not it will work well. I can tell you that this is the least gummy/mushy gluten-free pasta dough I’ve ever made or come across and it holds up much better than anything else I’ve tried. On the other hand, it is a gluten-free pasta, and it’s those glutens in regular pasta that really hold everything together and make the dough work well in various machines and extruders. I don’t know for sure that it will or won’t work, but if you try it, I’d love to know how it turns out!

  2. What a great recipe! Do you know if white rice flour would work? I just found my own Paleo pasta dough recipe, which is also gluten-free. It isn’t as stretchy as gluten flour pasta dough, like you mention about your dough. But after five years without fresh pasta, I am just grateful it works. Can’t wait to try your recipe!

    1. I’m glad you found this recipe and I’m so happy to hear you’ll give it a try! Let me know how it works for you – I’ve been amazed at how foolproof this recipe has been for me! White rice flour won’t work as well here, but it will kind of work. It just doesn’t hold up in the same way, which winds up making the dough more difficult to deal with, plus the flavor of the finished pasta ends up being a little less pasta-like and more rice noodle-like. However, there’s nothing wrong with trying it out and seeing if it works for you!

  3. I would like to make the pasta in the morning for dinner at night. Do you think I can cover it in plastic wrap and leave it in refrigerator for several hours before cooking? Also can I make dough the night before rolling?

    1. You can! I often make the dough early (or even the day before), roll it into a log shape, and then tightly wrap it in plastic, just cutting off a chunk when I’m ready to go. I’ve also had a lot of luck making big batches, laying out the extra pasta on sheet trays with extra (brown rice) flour to keep it from sticking, and then freezing it. After it’s frozen, you can seal it up in containers or ziplock bags until you’re ready to use it!

  4. Just found your blog, curious about cooking time, I thought my kitchen aid attachments were going to sit in the pantry after going GF. So excited to try!

  5. I’ve been making home-made pasta for approximately 30 years. Several years ago, I developed a gluten allergy. I continued to make my semolina pasta for my family but never enjoyed the fruits of my labor. When I ran across this blog/recipe 2 weeks ago, I knew I had to try it for Easter. My husband and two of my siblings, who do not share my gluten intolerance and were raised with our home-made semolina pasta told me that the texture was fantastic. It was much more tender than semolina pasta but absolutely delicious.

    Making the dough was incredibly easy. Rolling out the dough was not. I initially tried to use the brown rice flour to keep the dough from sticking and found that the tapioca flour was a better option…though definitely not perfect. I realized fairly quickly that after ever 2 rolls, I needed to not only dust the machine but also use my fingers on the top and bottom of the rollers to remove the sticky dough. Once I started doing this, my dough stopped bunching.

    I also partially dried my rolled out dough prior to cutting it into noodles. Once it was partially dried, I did not have to dust the noodle rollers at all and that process went very smoothly.

    Perhaps I needed to deviate from the recipe and add flour so that the dough was less sticky. I’ll have to practice and let you know if it makes a difference rolling it out, as well as, in the texture, and in the flavor.

Feel free to leave a comment!