How to make gluten-free fresh pasta (and noodles) in 3 ways
Whether you’re intolerant to gluten – a protein found in wheat, rye, and barley – or you’ve decided to go gluten-free, there’s no need to restrict your pasta choices. Thanks to the availability of gluten-free flour, you can enjoy homemade gluten-free pasta and noodles. Here’s how to make gluten-free noodles and pasta without the hassle and in minimal time.
When you make your own gluten-free pasta, the main difference is that you’ll need an additional thickener.
2.33 cup gluten-free flour
2 teaspoons xanthan gum or guar gum
1 teaspoon kosher salt
1. Choose between products such as xanthan gum or guar gum and make sure you add them to your dough mix at the same time as your gluten-free flour.
2. Simply mix your gluten-free alternative flour with the xanthan or guar gum, before forming a well and adding your egg.
3. To prevent your dough from drying out, add extra water when needed. You’ll want to achieve the same elasticity as a dough that contains gluten.
3 handy gluten-free pasta tips:
1. As long as you avoid coconut flour, almond flour or white rice flour, the type of flour you choose for your gluten-free fresh pasta is entirely up to you. A pre-mixed flour, quinoa flour or buckwheat is usually best.