All of my life I have been a carb lover, pasta is probably my go to comfort food. When my daughter had to go gluten-free our struggle finding a pasta was second only to bread. The gluten-free pasta on the market have a huge difference in flavors. From chickpea to rice and everywhere in between, my daughter didn’t really enjoy any of them. We found spaghetti squash was the best pasta replacement for years. We finally figured out a handmade gluten-free pasta that tastes just like regular homemade pasta.

THE SECRET

When learning how to make regular pasta I learned there are two main types made in Italy. Portions of Italy can grow soft wheat, and the other portion hard wheat. Hard wheat has a higher gluten content then soft wheat, which means you need to treat it differently for soft delicious pasta. To make pasta with hard wheat you only need to add water, the extra gluten it contains gives it enough structure. When using soft wheat you need to add eggs, this will help give it the structure instead of the extra wheat.

This time around making gluten-free pasta those science facts clicked for me. So, I got to work and started experimenting. I kept failing though, and I realized it was because I was using flour that didn’t have xanthan gum. Once I made sure I had a flour blend with xanthan gum and used only eggs, magic started happening. This pasta is perfect paired with this cheese sauce, both recipes have a cute pdf printable version in my E-Book Color Your Way Gluten-Free.

COLOR YOUR WAY GLUTEN-FREE E-BOOK

$10.00

Color Your Way Gluten-Free is a fun and unique approach to teaching children how to cook gluten-free.  This is the perfect book for parents of children 6-11 years old who have an allergy or sensitivity to gluten.  We talk about what gluten is, products it’s found in and teach how to make a few staple…

Category: E-Books

Tags: Coloring Book, E-book, Gluten Free, Recipes

Sourcing Bulk Ingredients

Most of my ingredients I try to source in bulk. I do enough cooking and baking from scratch that it is more cost effective for me to purchase in bulk. If you are interested in building your pantry on a budget, I highly suggest checking out Azure Standard. I can order from them once a month if I want to, which I don’t need to do that. I then meet a semi-truck at a specific drop location. Everyone purchasing helps unload all the product for that drop and then we take our goods and head home. I have saved so much money this way. For example, the items I have purchased in bulk for this recipe are: salt and gluten-free flour both I get from Azure Standard.

If you have not started to purchase in bulk, I highly suggest you start. Take the time to do a price comparison, especially on spices and flours. Now let’s get to the recipe…

Gluten-Free Pasta

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 314 kcal

Equipment

• Fork
• Large Bowl
• Kitchen Scale
• Stainless Steel Pot

Ingredients

  

1x2x3x

• 320 grams about 2 cups of gluten-free one for one flour. We use Bob’s Red Mill because it has Xanthan Gum in it, which is needed for pasta.
• 220 grams of eggs – this is about 4 large eggs or 5 medium eggs.
• 1 Tablespoon of salt

Instructions

 

• Start a large pot of water on the stove over medium heat.
• Stir salt into water.
• Place large bowl on a kitchen scale. Zero the scale out and make sure it is set to “g” for grams.
• Weigh out 320 grams of Bob’s Red Mill Flour. This will be about 2 cups, weighing will give you a more consistent final product.
• Create a well in the center of the flour. A well is a large opening or hole.
• Reset scale to zero.
• Crack 220 grams of eggs into the well. Eggs will weigh different amounts based on age and type of egg, if a few grams off, finish it off with water to reach the 220 grams.
• Using a fork start to beat the eggs in the center of flour, slowly adding a little flour. Once you get to the point your fork can no longer mix, you will be switching to your hands and kneading the dough with your hands in the bowl-just until mixed.
• Sprinkle an extremely small amount of gluten-free flour on your workspace and start to knead your dough. To knead you will want to push the palm of your hand down and forward into the dough. Pick it up and flip dough over and repeat. Knead for about 5 minutes. The dough should look evenly colored, and the texture should be close to playdough.
• Separate dough into 4 even sections, kneading each section for 1 more minute, creating a small ball.
• Take one ball at a time and place between two pieces of parchment paper. Using a rolling pin roll out dough into a rectangle. (I like to make mine as thin as possible without tearing.)
• Using a pizza cutter or a knife, slice skinny strips. (I transfer my dough to my wooden island top to cut, so I don’t damage my parchment paper for the next ball of dough)
• Separate the strips of dough and place into the pot of boiling water. Allow to cook for 3-7 minutes. This will vary depending on how thick you rolled and sliced the dough. Taste test before removing from the water. You do not want to overcook.
• Remove from water with a slotted spoon and place on dish. Top with your favorite sauce. I highly suggest this cheese sauce.
• Repeat steps 11-14 with the remaining three portions.

Video

Notes

Nutrional value does not include the salt that you add to water. 

Nutrition

Calories: 314kcalCarbohydrates: 52gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 205mgSodium: 78mgPotassium: 76mgFiber: 7gSugar: 3gVitamin A: 297IUCalcium: 78mgIron: 4mg

Keyword Gluten Free, Pasta

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If you liked this recipe, you should check out our Gluten-Free Chocolate Chip Surprise Cookies, Oatmeal Christmas Cookies and our Gluten and Dairy Free Peppermint Brownies. All of three of these recipes can be found in our E-book The Christmas Kitchen – A Gluten-Free Holiday Made Easy. We will be launching new recipes and projects weekly so keep checking back to see what is new.