Homemade Gluten Free Pasta - Made With Just 2 Ingredients
Let's Make Gluten Free Pasta Easy Again
Do you remember the good old days when making pasta involved simply combining flour and eggs in the proper ratios for a perfect pasta result? Back then all I really needed to familiarize myself with was learning the proper feel of the dough.
Enter having to follow a gluten free diet to upset that applecart. When I found out that gluten was off the menu, most of my recipes had to go as well. Suddenly pasta making required multiple flours combined in just the right ratios with xanthan gum or guar gum to accompany those eggs. The whole thing was very disheartening and led to less homemade pasta at my house.
But recently the situation improved as many companies began making good gluten free flour blends. They're combining multiple flours with xanthan or guar gum in just the right ratios for an end result that will work well in most recipes.
This is a game changer for the gluten free community.
Homemade Gluten Free Pasta
Get Bob's Red Mill Flour at Great Prices at Amazon
The Two Ingredient Gluten Free Pasta Experiment:
For centuries homemade fresh pasta dough involved combining 100 grams of all-purpose or semolina flour for each egg used. In this recipe I tested Bob's Red Mill 1 to 1 baking flour and it worked wonderfully but not in the identical ratio as previously mentioned.
Here's a basic breakdown of how this two ingredient dough was made.
In a food processor I combined 200 grams of flour with 2 eggs but found that the dough was much too dry and immediately added a 3rd egg to the original 200 grams of flour. Some might have added water here but I've found that water can yield a dough with less structural integrity. This makes it hard to end up with an al dente final result in the finished dish.
Once the third egg was incorporated, it resulted in a dough that was slightly too sticky. I didn't view this as a problem since it would be fairly easy to turn the dough out onto my work surface and knead in an additional 1/4 cup or so of the same flour blend until the dough was supple and had the right feel. If you've ever made pasta you know what I mean. It's when the dough gets smooth and no longer feels sticky. Once the dough feels right, rest it for a few minutes then cut it into quarters and roll and cut as usual.
Be sure to check out the video tutorial below for better look at rolling and cutting this pasta.
The Video Tutorial : Two Ingredient Gluten Free Pasta
- 200 grams Gluten Free Flour Blend, (containing Xanthan Gum) *
- 1/4 cup Additional Flour For Working The Dough
- 3 Eggs
- * I used Bobs Red Mill 1 to 1 gluten free flour blend
Rate This Super Simple Gluten Free Pasta Recipe
- Combine the eggs and flour in the bowl of a food processor and process until incorporated. (It will be sticky at this point)
- On a heavily floured work surface, knead the dough for 2-3 minutes as you continue to work in small amounts of flour until the dough ball is supple and no longer sticky.
- Rest the dough wrapped in plastic for a few minutes divide into quarters and work with one quarter at a time while keeping the rest covered so it doesn't dry out.
- Form the section into a flattened rectangle and roll it though the pasta machine at the widest setting.
- Fold the pasta sheet into thirds and pass it through the widest setting again with the straight edges perpendicular to the rollers.
- Lower the pasta machine dial setting to the next thinnest setting and roll it through again. Although most machines have 5-6 settings, I usually stop at the 3rd or 4th setting to keep the pasta from getting too thin and risking it falling apart while cooking.
- When the pasta in thin enough to suit your tastes, to cut the it, begin rolling the sheet through the machine then grab it with your free hand from the and once the whole sheet passes through the cutting blades lay the bunch of pasta down onto a floured surface gently twisting into a nest.
- To cook the pasta, bring 3-4 quarts of heavily salted water to a rolling boil, add the pasta and boil stirring gently for 2 minutes. Combine the cooked pasta with heated pasta sauce and serve.
Additional Recipe Notes
- Salt should not be added to the dough since adding salt has a tendency to attract the humidity present in the air. This could result in a dough that gets stickier as you work with it.
- While cooking the pasta, be sure the water is heavily salted to provide the proper salinity to the finished dish.
- Since fresh pasta cooks very quickly (about 2 minutes) be sure that the pasta sauce is prepared and heated prior to dropping the pasta into the boiling salted water. If you try to prepare or heat the sauce as the pasta cooks, there's a very good chance you will overcook the pasta and ruin your final dish.
Gluten Free Fettucine
Storing the Pasta
This pasta can either be cooked immediately or made several hours in advance and left in small bundles to air dry before cooking it. If you want to make it a day or so in advance it can be stored in an airtight container in the refrigerator between sheets of waxed paper. It can also be frozen.
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Nutritional Info for 1/4 of This Recipe
|Serving size: 1/4 this recipe|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 61 g||20%|
|Sugar 1 g|
|Protein 9 g||18%|
|Sodium 67 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|