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