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Someone holding a full sheet of pasta in front of the hand-cranked pasta machine.

Homemade Gluten Free Pasta Recipe

The best homemade gluten free pasta dough recipe is one made by measuring individual flours on a digital scale. A culinary adventure awaits!
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Course: Main Course
Cuisine: Italian
Keyword: homemade gluten free pasta
Author: Cinde Little

Ingredients

  • 130 grams sorghum flour
  • 50 grams potato starch
  • 40 grams teff flour
  • 40 grams tapioca starch
  • 6 grams psyllium husk powder (2 tsp)
  • 2 grams xanthan gum (½ tsp)
  • 110 grams boiling water (~½ cup)

Instructions

  • Set aside a bowl with tapioca starch to use for sprinkling when the dough is sticky.
  • Measure dry ingredients in food processor or electric mixer.
    Bowls of ingredients to make this gluten free pasta dough recipe.
  • Turn on to briefly combine. Add boiled water with motor running and mix until combined.
  • Add egg and continue mixing until smooth dough is formed.
    A food processor beside a blue plate with the gluten free pasta dough on it and a small bowl of tapioca starch.
  • Turn dough onto counter and lightly sprinkle with tapioca starch. Cut into 4 pieces. Work with one piece at a time keeping the remaining pieces of dough covered with a dry cloth.

ROLLING PASTA WITH A HAND-CRANK MACHINE

  • Set pasta machine to its' widest setting.
    One quarter of some freshly made gluten free pasta dough in front of a pasta machine.
  • Flatten one piece of pasta dough with your hands or a rolling pin. Feed the flattened dough through the roller as you turn the crank.
    Someone gently pushing a piece of gluten free pasta dough into the widest setting of a hand crank pasta machine.
  • Place the dough lengthwise in front of you. Fold each side over in thirds. Repeat the process 3-4 times until the dough is smooth and the width of the pasta roller. This is the important step where you are trying to make a single piece of smooth dough with even edges that are the width of your machine. Keep rolling it until you have fairly smooth edges, even if it takes 10 times.
  • Adjust the pasta roller to the next setting and feed the dough through again. Repeat this process, adjusting the roller to a narrower setting each time until you reach the desired thickness for your pasta.*
    Rolling gluten free pasta dough through a hand crank machine.
  • When a piece is too long to manage, lay it on the counter and cut it in half.
    A long, thin piece of gluten free pasta dough coming out of a hand crank machine.
  • Once your pasta is the desired thickness it can be cut into any shape. Repeat this process with the remaining portions of dough. Shape as desired.
  • Many hand-crank machines have a setting for fettuccini so that's a great place to start.
    Someone cranking a piece of gluten free pasta through the fettuccini setting of a hand crank pasta machine.
  • As each piece of pasta is cut into fettuccini carefully twist and twirl into a loose nest. Lay on a baking sheet to dry slightly as you repeat the process with each piece of dough.
    Nests of homemade gluten free pasta drying on a baking sheet.
  • If not using within 30 minutes cover and refrigerate. Cook within 3 days.

COOKING FRESH GLUTEN FREE PASTA

  • Cook fresh pasta in plenty of boiling water for 3-5 minutes depending on the thickness. **
  • Start checking the pasta after the first few minutes to avoid over cooking. Keep notes so you can perfect the thickness and cooking time for perfect pasta every time.
  • Drain, rinse briefly to stop cooking process. Toss with hot pasta sauce and serve immediately.

Notes

*The number of settings each roller has varies by manufacturer. My machine starts at 1 (the widest setting) and has 7 settings, 7 being the thinnest. Some machines are the opposite and may have a different number of settings. Always start with the widest setting.
Personal note: On my machine setting 4 is a bit too thick for my taste. Setting 5 and 6 takes more practice but is better for ravioli and tortellini where you're biting through 2 thicknesses of the dough each time. I'm still practising.
**Fresh pasta cooks much faster than dried pasta. Don't skimp on the water and pay attention to the clock.