Two-Ingredient Gluten-Free Pasta Dough Recipe
Introduction
This simple two-ingredient gluten-free pasta dough is perfect for anyone craving fresh homemade pasta without the hassle. Made with just gluten-free baking flour and eggs, it’s easy to prepare and cooks quickly for a delightful meal.
Ingredients
- 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 3 large eggs
Instructions
- Step 1: Add the flour to a clean, well-floured surface. Create a small well in the center of the flour and crack the eggs into it. Use a fork to scramble the eggs, gradually incorporating flour a little at a time. When the mixture becomes too stiff to mix with the fork, use your hands to bring the dough together into a sticky ball. This dough does not require kneading once the flour is fully combined.
- Step 2: Place the dough ball on a floured surface and cut it into four equal sections.
- Step 3: Roll out each section into a long, thin, flat sheet resembling a lasagne sheet. For even thickness, pass each sheet through a pasta machine on Setting #1, then again on Setting #2. If the sheets are too long to fit through the machine without breaking, cut them in half before the second pass. Trim any frayed edges with a pizza cutter or butter knife.
- Step 4: Use the pasta machine’s cutting setting to cut each sheet into your preferred shape. Nest the pasta strands on a lightly floured surface until ready to cook.
- Step 5: Bring a pot of salted water to a boil. Add the pasta strands and cook for 1–2 minutes, watching carefully as it cooks quickly.
- Step 6: Drain the pasta and optionally rinse with cold water. Serve immediately topped with your favorite sauce or simply with olive oil and sea salt.
Tips & Variations
- Use a Silpat mat or a well-floured surface to prevent sticking while working with the dough.
- If you don’t have a pasta machine, roll the dough as thin as possible with a rolling pin and cut by hand.
- Experiment with different gluten-free flour blends for varied textures and flavors.
- Add herbs or spices to the dough for a subtle flavor twist.
Storage
Fresh gluten-free pasta is best cooked and enjoyed immediately. If needed, you can freeze the cut pasta by laying it flat on a baking sheet to freeze individually, then transferring to a sealed container. Cook from frozen by adding a minute or two to the cooking time. Avoid storing uncooked dough in the refrigerator for more than a day as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another gluten-free flour instead of Bob’s Red Mill 1-to-1 blend?
Yes, you can try other gluten-free flour blends, but the texture and handling may vary. It’s best to use a blend designed for baking to ensure good structure in the dough.
Do I have to rinse the pasta after cooking?
Rinsing is optional and helps stop the cooking process and remove excess starch. If serving immediately with sauce, you can skip rinsing to retain more flavor and better sauce adhesion.
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Two-Ingredient Gluten-Free Pasta Dough Recipe
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This two-ingredient gluten-free pasta dough recipe offers a simple and quick way to make fresh pasta using only gluten-free baking flour and eggs. The dough requires no kneading and can be shaped with a pasta machine for perfect sheets and strands. It cooks rapidly, resulting in tender, homemade gluten-free pasta ready to be paired with your favorite sauce or enjoyed simply with olive oil and sea salt.
Ingredients
Gluten-Free Pasta Dough
- 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 3 large eggs
Instructions
- Prepare the Flour and Eggs: Add the gluten-free flour to a clean, well-floured surface such as a Silpat mat. Create a small well in the center of the flour and crack the eggs into it. Use a fork to scramble the eggs, gradually incorporating flour from the edges of the well until the dough becomes too stiff to mix with the fork.
- Form the Dough: Use your hands to bring the dough together into a sticky ball, ensuring all flour is fully incorporated. This gluten-free dough does not require kneading, so once mixed, it’s ready to use.
- Divide the Dough: Place the dough ball on a floured surface and cut it into four equal portions to facilitate rolling.
- Roll Out the Dough Sheets: Flatten each section into a long, thin, flat layer resembling a lasagne sheet on a floured surface. Pass each sheet through a pasta machine at Setting #1 to begin thinning, then again at Setting #2 for an even thinner sheet. Cut the sheets in half if they are too long to feed through. Trim frayed edges with a pizza cutter or butter knife for a clean finish.
- Cut the Pasta: Run each sheet through the pasta machine’s cutting setting of your choice to create your preferred pasta shape. Arrange the strands on a lightly floured surface to prevent sticking until ready to cook.
- Cook the Pasta: Bring a pot of salted water to a boil and add the pasta strands. Cook for about 1 to 2 minutes, as the fresh gluten-free pasta cooks quickly. Monitor carefully to avoid overcooking.
- Drain and Serve: Drain the pasta and optionally rinse with cold water to stop cooking. Serve immediately topped with your favorite sauce or simply with olive oil and a sprinkle of sea salt.
Notes
- The gluten-free dough does not require kneading, allowing for a quick and easy preparation process.
- If sheets are too long for the pasta machine, cutting them in half helps manage the dough better.
- Pasta cooks very quickly; watch closely to prevent overcooking and maintain the desired texture.
- Rinsing cooked pasta with cold water is optional but can help stop the cooking process and prevent sticking.
- Use a floured surface and floured hands to prevent sticking at all stages of working the dough.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: gluten-free pasta, homemade pasta, gluten-free cooking, simple pasta dough, Bob’s Red Mill gluten-free flour
