![]() But if you don’t have a pasta machine, you can easily follow the exactly same procedure with a good ol’ rollin pin and a bit of elbow grease. Plus, you feel like a total pasta making badass, and that’s a helluva feeling. Now, I’ve rolled out the pasta dough with a pasta machine – it’s handy, quick and it doesn’t make your hands tired. Wrapping the three pieces of dough we won’t use immediately in cling film ensures they don’t dry out – trying to roll out dried out pasta dough is a nightmare and, trust me, you will want to avoid it. If you want to be extra precise, feel free to weigh the pieces to get them to the same weight. The amount of ingredients in the recipe below makes 4 “nests” of tagliatelle-like gluten free pasta, so we’ll cut the dough into four evenly sized pieces. 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. We’ll turn the dough onto a generously floured surface and knead it for 2 to 3 minutes. Eventually, we’ll end up with a slightly sticky pasta dough. Next, we’ll scramble the eggs slightly and start mixing in the flour/xanthan mixture. We’ll then make a well in the middle and crack in the eggs. Three simple ingredients, that’s it.īefore we get to the bits and bobs of making this wonderful gluten free pasta – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!įirst, we’ll mix the gluten free flour and xanthan gum together until evenly distributed. There’s no salt, no oil, no water and no other strange ingredients in this gluten free pasta recipe. The eggs bind the dough together: the egg yolks give the pasta its richness, the egg whites add even more elasticity. Without it, the dough can crumble and crack, and you really really can’t use a substitute for this. The xanthan gum has the job of making the gluten free pasta dough more flexible – it takes the place of gluten. Nothing special, the kind of stuff you should be able to find in pretty much any grocery store, nowadays. It contains rice, potato and maize flour, like most of the gluten free blends out there. The gluten free flour blend I use is an Aldi brand that’s available in the UK (I’m not so sure about the US). ![]() The ingredients list is as short as it is simple: Thank you for supporting The Loopy Whisk. For more info, check out the Disclosure Policy. This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. You want an EASY and QUICK gluten free pasta recipe that requires only SIMPLE INGREDIENTS that are available in any grocery store. I don’t want to have to buy rice, maize, potato, arrowroot and whateverelse flour and mix them together to make my own blend. 7 ingredients or more, mixing your own gluten free flour blend… no thank you. ![]() And as I browsed recipe after recipe, I wasn’t impressed. So last weekend, I decided to tackle the mystery that is gluten free pasta. And I’ve read enough disappointed ramblings to know that store-bought gluten free pasta doesn’t even come close to its gluten-containing equivalent. And I know that for many of you, pasta is the number one thing you miss, crave, dream about. If you asked me what I miss most in my gluten free diet, pasta would definitely be up there in the Top 10. This takes priority, has to take priority. It has me pushing aside all the other recipes I have planned for you lovely folks. The perfect thing to have on hand for a variety of quick gluten free lunch and dinner recipes. Once you’ve tasted this gluten free pasta made from scratch, you’ll never go back to the store-bought stuff. A simple and reliable 3-ingredient homemade gluten free pasta recipe. ![]()
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