If you’re a celiac or gluten intolerant, maintaining a gluten-free diet doesn’t have to mean missing out on traditional Italian pasta just how every Italian’s nonna makes it.
If you’re looking to make traditional pasta which goes with all your favourite sauces and toppings, then this easy-to-follow recipe will help you deliver classic pasta which everyone will love.
4 Simple Ingredients
- -2 ⅓ cups of gluten-free flour
- -2 tsp Xanthan gum
- -1 tsp salt
- -5 large eggs
10 Simple Utensils
- 1 x glass mixing bowl
- 1 x bench space
- 1 x pasta maker
- 1 x whisk
- 1 x fork
- 1 x glad wrap
- 1 x baking paper
- 1 x tea towel
- 1 x rolling pin
- 1 x large pot
Dairy-Free, Suitable for Vegetarians
At Gluten Free 4 U we understand that people have many different dietary requirements. In saying this, we provide outstanding foods which are suitable for anyone who is dairy-free, egg-free, allergic to nuts, vegan or vegetarian. Our gluten-free pasta recipe is ideal for vegetarians, however for our lovely vegan clients, please note it does contain eggs.
The Special Ingredient? Xanthan Gum.
Xanthan gum gets used as a stabilizer in many foods and gets made from mixing fermented sugars. Its vital role in pasta is a sub for gluten. Gluten has a consistency in it, which makes your pasta dough flexible and elastic instead of dry and crumbly. So, in this case, we substitute the gluten out and use xantham gum to get a consistency which will create pasta as good as a nonna makes it.
Which Gluten-Free Flour?
The great news is you can use the flour of your choice. Gluten-free flour is usually made up of a combination of flours which can include chickpea flour, potato starch, tapioca flour, cornflour and fava bean flour. You can use a combined gluten-free flour, or you can select one of the above flours too.
Directions
- In a large glass bowl, whisk together the gluten-free flour, xanthan gum and salt.
- Once whisked together make a large well/hole in the centre of your flour fixture. Crack and add in the eggs.
- Using a fork beat the eggs until they’re mixed.
- Slowly integrate the flour into the eggs until no dry flour is left, and you’ve formed a ball of dough. We suggest switching to your hands at this point, putting in a lot of love when creating your dough ball.
- Pour flour onto some bench space and place the dough down and kneed until smooth — usually 2 – 3 minutes.
- Cut the dough into 4 pieces and wrap 3 of the pieces in plastic wrap. Re-flour your working surface and roll uncovered dough into a long rectangle about 60cms thick.
- Get out your pasta maker and set it to the widest setting and then pass the rolled dough through twice.
- Fold the short ends of the dough to meet in the centre of the rectangle, then fold in half again, so the dough is in quarters.
- Roll the dough out again then repass the dough through the pasta maker twice.
- Change the setting of the pasta maker to one less than the widest setting and repeat steps 8 and 9. Continue this process of rolling, folding and adjusting your pasta until you reach your required thickness. Your dough should be slightly translucent.
- Place your beautifully rolled dough onto a floured surface and repeat with the 3 other pieces you have wrapped in plastic wrap.
- Once all the dough is in a long sheet of your prefered thickness, you can select the type of pasta you wish and feed it through the machine. Whether it’s spaghetti, tagliatelle, fettuccine or all of the above, whichever your preference it’s now time to create your pasta pieces.
- Divide your pasta into equally sized portions and curl them into bundles. Place them on baking paper and cover with a tea towel until you’re ready to cook them.
To Cook Your Gluten-Free Pasta
- Bring a large pot of salted water to the boil. Then place in your pasta. Stir the pasta gently with a wooden spoon until it becomes soft. 2 – 3 minutes at the most.
- Drain the pasta out and mix with your favourite pasta sauce.
There you go, a delicious homemade gluten-free pasta which will charm your family and your guest’s socks off.