You’re going to love making - and EATING - homemade gluten-free pasta. The texture of these noodles is amazing and nothing beats the taste of homemade pasta. You won't miss the gluten either! If you have a pasta machine - or are willing to invest in one - you'll get evenly sliced pasta that is as much fun to make as it is to eat.
Course: Main Course
Keyword: gluten-free noodles, gluten-free pasta, homemade pasta
200gramsBob’s Red Mill 1-to-1 Gluten-Free Baking Flour* (plus a little extra to use when rolling out the dough)200 grams is equivalent to 1 1/4 cups + 2 Tbsp
Add flour and eggs to a food processor using the dough blade. Pulse about 12-20 times until a dough ball forms. Do not overwork dough.
Remove dough ball from food processor and place on a lightly floured surface.
If dough is sticky, add a sprinkle of flour and mix it into the dough for 30 seconds until the texture is still wet but not sticky. Remember, gluten-free dough doesn't require kneading since there is no gluten to develop. If the mixture is too dry, wet your hands and play with the dough a bit to incorporate the water. You should be able to handle the dough without it sticking to your hands or crumbling (which means it would be too dry).
Roll out dough into a thin flat layer on a floured surface. You can cut dough into strips using a pizza cutter or run dough through your pasta machine. If using a pasta machine, run the sheets through the flattener tool, then run it through the pasta cutting tool.
Add gently unraveled pasta strands to salted boiling water and cook for about 1 minute. The pasta cooks fast so watch it carefully.
Drain noodles. Rinse with cold water (optional). Serve immediately with your favorite sauce.
*If your gluten-free flour blend doesn't have xanthan gum, you'll want to add about 1 tsp of it to the mix. Most one-to-one blends already contain xanthan (or guar) gum. I used Bob's Red Mill 1:1 gluten-free flour blend, which includes xanthan gum. This recipe will work with other 1:1 gluten-free flour blends too.
When making the dough, remember you want it to be wet but not sticky. It must be wet enough to work with without cracking, but not too wet that it sticks to your countertop of the pasta machine.
To get the pasta looking uniform and nice, cut off and discard frayed edges of pasta sheets.
Make sure you separate the pasta before adding it to the water. The dough may clump together. Do not overcrowd pot to avoid clumping.
To prevent pasta from sticking together after it's cooked and drained, coat it with a light drizzle of olive oil. The oil will keep the pasta from sticking together.
Please be sure to read the entire blog post above this recipe for pictures and detailed instructions.