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Gluten-Free Pasta
Homemade pasta made with gluten-free flour! Dress up cooked noodles with your favorite sauce!
Ingredients
- 2½ cups (625 mL) gluten-free cup-for-cup flour (11 oz/312 g), plus additional for dusting
- 1 tbsp (15 mL) xanthan gum
- 6 eggs
- ½ tsp (2 mL) salt
Directions
- Whisk the flour and xanthan gum together in the bowl of the Deluxe Stand Mixer. Add the eggs and salt. Insert the dough hook and select Knead for 5 minutes (see cook’s tips).
- Wrap the dough in plastic wrap and chill for 30 minutes or overnight.
- Divide the dough into quarters and flatten them slightly to form 2" (5-cm) round disks. Generously flour each disk.
- Attach the Pasta Roller and turn it to setting 3. Set the Mixer to Custom speed 1. Feed the dough through twice on setting 3, then twice on setting 2. Cut the pasta sheets in half or to your desired length.
- Attach the Spaghetti Cutter or Fettuccine Cutter to the mixer. Feed the individual pasta sheets through and lay the noodles in an even layer.
- Bring a large pot of salted water to a boil. Cook the pasta for 2–3 minutes, stirring occasionally. Drain the pasta and serve with your favorite sauce.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 240, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 185 mg, Sodium 320 mg, Carbohydrate 28 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 11 g
Cook's Tips:
If your dough is sticky, add more flour, 1 tbsp (15 mL) at a time. Knead until it forms a smooth ball that doesn’t stick to your hands.
If your dough is too dry (doesn’t form a ball and looks crumbly), add water, 1 tbsp (15 mL) at a time, until the dough forms a smooth ball.
Fold the dough sheet over itself if the edges are jagged and feed it into the roller again.
