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
Scale
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
