This simple gluten free pasta dough makes making delicious homemade gluten free pasta at home easy. It is best for fresh pasta or filled pasta equally.
The type of flour here is key. This recipe was specifically designed for King Arthur’s Measure for Measure Flour. You could use a substitute but need to ensure it is a 1:1 conversion.
The one caveat I will mention is this dough is very delicate! It requires more patience and time than regular pasta dough. When kneading, the texture is that of shortcrust pastry.
Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means for 100 grams of flour aim for 60 grams of eggs. If your eggs are on the smaller size you can use water to bring it up to the 60 grams.
Gluten Free Pasta Dough
Description
A gluten free alternative pasta dough that is simple to make
Ingredients
Instructions
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Prepare the pasta dough
Either add the flour into a large bowl or form into a well. Add the egg in the center and mix to combine. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour.
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Knead the dough
Knead for around 10 minutes. Unlike regular pasta flour this will not form gluten. When kneading it should come together but will not be elastic. The dough should hold its shape when pressed together and not be crumbly.
Cover and let rest in the fridge for 30 minutes.
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Roll out the dough
Once rested the dough can be rolled out by hand on a well floured surface and rolling pin.
Given there is no gluten formation, a traditional pasta roller will not work because the dough would fall apart.
First attempt in making fresh gluten free pasta for my daughter. Took a few tries in using the Kitchenaid pasta roller and fettuccine cutter attachments in order to get well formed noodles. The dough stayed intact and was easy to work with (It felt like playing with clay!). Air dried noodles on a rack for 20-30 min before cooking. Added salt and some olive oil in the hot water (I read “add oil” from another gluten free recipe, but normally I do not add oil to pasta water. I may need to try without oil at another time to see the difference!). Cooked noodles for 3 minutes and it came out perfect and was delicious with creamy chicken piccata with fresh lemon zest and lemon juice. Every one went for seconds!
I am glad it turned out and was a hit! I don’t usually add oil, but it is supposed to help the pasta not stick together. While it isn’t needed, some people add it and it does add a touch of flavor to the pasta as well.
Happy pasta making!
Thank you so much for a great recipe and it is definitely a winner! Sharing it now with my daughter!