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.