Gluten-free fresh pasta

Gluten-free fresh pasta

By
From
Sicily
Makes
4 as a main course or 6 as a starter

Finally, after being diagnosed with gluten intolerance, Giancarlo and Giorgio can enjoy their favourite bowl of fresh pasta once more. We started working with different flours and xantham gum to achieve a pasta that tasted good and didn’t fall apart in the water. It also has a bite to it like pasta made with conventional ‘00’ flour. We don’t add salt to our dough as we cook the pasta in well-salted water.

Ingredients

Quantity Ingredient
3 eggs
50g white or brown rice flour
50g buckwheat flour
175g tapioca flour
1 teaspoon xantham gum
1 tablespoon extra-virgin olive oil

Method

  1. Crack the eggs into a measuring jug and beat with a fork. They should measure around 180 ml – if not, add a couple of tablespoons of water to the jug. Put the eggs with all the other ingredients into a food processor and blend until a ball of dough forms. If it is very dry and doesn’t form a ball, add another tablespoon of water. You are aiming for a firm but pliable dough. Knead the dough for a few minutes to ensure it is well blended. Wrap in cling film (plastic wrap) and rest for 30 minutes at room temperature, or if you prefer to keep it longer it can be left up to a day in the fridge.
  2. If you don’t have a food processor, tip the dry ingredients into a bowl and stir to combine. Make a well in the centre of the ingredients and crack the eggs into it with the oil and 2 tablespoons of water. Use a table knife to break up the eggs and combine the dry ingredients little by little. Eventually your knife will become ineffective, so use your hands to bring the dough together into a ball. If it is very dry and hard add a tablespoon more water. Knead and rest the dough as above.
  3. After the dough has rested use as fresh pasta, rolling the dough by hand or through a machine, remembering to use gluten-free flour for dusting.
Tags:
Italy
Italian
Sicily
Sicilian
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