2-Ingredient Gluten-Free Fresh Pasta
Learn how to make fresh pasta at home. This 2-ingredient gluten-free pasta recipe is simple to make, yields fresh pasta with just flour and fresh eggs, and is a wonder to have up your sleeve. It also happens to be silky, creamy, and delicious and I promise you, after you give it a try, you'll feel like a pasta chef! Let's begin.
Watch How to Make It
Tips on how to make gluten-free fresh pasta
1. Measure the ingredients: Begin by measuring the gluten-free flour (I used Caputo gluten-free flour. Please be aware that using any other gluten-free flour may require an adjustment in the amount of flour used.
This is because different brands of gluten-free flour use different ingredients to create that particular flour. The best suggestion is to begin with the measurement and make adjustments.
2. Combine the flour and eggs: In a shallow, and wide base bowl make a nest in the flour. Alternatively, pour the flour onto a silicone mat or kitchen bench surface and create a well.
Crack 4 x 60g eggs into the well and using a fork, gently break up the eggs and slowly incorporate the eggs into the flour. Try and keep the flour wall intact as best as you can.
Using a dough scraper, help to combine the eggs and flour, in a turn-up, fold, and push-down motion, which will combine it and make the dough crumbly.
Next, use your hands to gently mix the dough, to bring it together and create a smooth and silky dough that resembles the texture of play dough.
If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it.
When the dough comes together, shape it into a ball, flatten it, and cut it into 4 or 6 equal sections.
3. Using a rolling pin or opening the dough by hand: On a lightly floured surface, using a rolling pin, gently flatten each section to resemble a lasagna sheet. This prepares it for the pasta machine.
4. Run it through the pasta roller: Run it through the widest setting of the pasta machine or pasta roller on the widest setting to stretech out the pasta dough. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through.
5. Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough.
6. Cook the Pasta: Bring a pot of salted to boil and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. Enjoy!
I don't have a pasta machine!
Don't worry, all you need is a rolling pin and a sharp knife.
If you don't have a pasta machine then use the rolling pin to roll out the dough on a lightly floured surface, until the dough is as thin as you can possibly can get it.
Next lightly flour it, and roll it up loosely, before slicing it into 0.5cm thick fettuccini strips.
Using your fingers, separate the strands and prepare for cooking!
These are the equipment and products I have used, however, any pasta roller can be used:
Caputo Bread and Pizza Flour
2-Ingredient Gluten-Free Pasta
Serves 4
Prep 10 minutes
Cook 3 minutes
INGREDIENTS
4 eggs (60g each)
310g CAPUTO gluten-free flour (+ extra)
INSTRUCTIONS
1. Measure and combine ingredients: Measure the flour in a bowl, then pour it onto a silicone mat. Create a well in the middle of the flour, crack the eggs, and pour them into the well. Using a fork, whisk and scramble the eggs to incorporate them into the surrounding flour, a little at a time. Use a dough scraper to help incorporate the ingredients (Note: if you do not have a silicone mat, it is easier to combine the flour and eggs in a shallow and wide base bowl).
2. Knead the dough: Once the eggs are incorporated, the dough should resemble play dough. Gently knead on a floured surface to form a ball (Note: If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it until the dough resembles play dough).
3. Prepare dough for pasta roller: Cut it into 4 or 6 equal parts. Work with one portion at a time, on a lightly floured surface, and roll out each, into a long and flat sheet, resembling a long lasagne sheet.
4. Roll the pasta: With the pasta roller, set it at the widest level and run it through the machine. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through.
5. Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough.
6. Cook the Pasta: Bring a pot of salted water to a boil, and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. Enjoy!
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