Perfect Gluten Free Pasta
A delectable gluten-free pasta recipe that is sure to impress your guests. This pasta is light, tender, and has a wonderful texture.
Ingredients
Gluten-Free Pasta Ingredients | |
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| ¼ | cup tapioca flour, sifted |
| ¼ | cup sweet rice flour, sifted |
| 1 | tablespoon potato starch |
| ⅓ | cup cornstarch |
| ⅓ | cup bean flour |
| ½ | teaspoon salt |
| 1 | tablespoon xanthan gum |
| 3 | medium eggs |
| 1 | tablespoon oil |
Instructions
| 1. | Begin by sifting together the tapioca flour, sweet rice flour, potato starch, cornstarch, bean flour, salt, and xanthan gum. |
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| 2. | Using a stand mixer with a bread attachment, gently stir in the dry ingredients until well combined. |
| 3. | In a separate bowl, beat together the eggs and oil until smooth and creamy. |
| 4. | Carefully add the beaten eggs and oil mixture to the dry ingredients. Mix thoroughly, ensuring to scrape down the sides as needed. |
| 5. | Allow the mixer to knead the dough until it is fully combined and forms a cohesive mixture. |
| 6. | Shape the dough into a ball and wrap it tightly in plastic wrap. |
| 7. | Refrigerate the dough for a minimum of one hour to allow it to rest and firm up. |
| 8. | The dough should have a firm consistency, ideal for rolling out. Dust your work surface with cornstarch or sweet rice flour to prevent sticking. |
| 9. | Divide the dough into portions the size of golf balls and roll them out thinly, aiming for a translucent finish. |
| 10. | For linguini, cut the pasta into 3/8 inch strips. Alternatively, use the pasta sheets for ravioli, lasagna, or any other desired shapes. |
| 11. | To cook the pasta, bring a pot of salted water to a gentle boil. Add a splash of oil to prevent sticking and cook the pasta for 2-3 minutes until tender. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 219 kcal |
| Protein | 6.6 g |
| Fat | 9.1 g |
| Carbohydrates | 26.6 g |
| Fiber | 0.6 g |
| Sugar | 0.5 g |
Published on Jul 20, 2024 by Luminița