Fresh pasta is such a treat and it’s a lot easier than you think. While a pasta machine might be convenient, the good ol’ rolling pin and pizza cutter work just fine.
¼ cup White Rice Flour
¼ cup Tapioca Flour
½ cup Potato Starch
1 cup Brown Rice Flour
½ cup Amaranth Flour
2 teaspoons Xanthan Gum
OR:
2 ½ Cups pre-mixed Gluten Free Flour
–
1 ½ Tablespoons Extra Virgin Olive Oil
⅔ teaspoon Salt
2 cups warm Water (110-112°F)
*optional* 2 Tablespoons Dried Basil
- In a large mixing bowl, combine the flours and Xanthan gum. Reserve ¼ cup for flouring the pasta to keep it from sticking.
- Create a well in the center of the pasta and add the remaining ingredients. Knead in the bowl until a dough ball begins to form. Sprinkle a little of the reserved flour over a large cutting board and knead the dough ball for 6-8 minutes or until stiff and smooth. If the dough won’t hold together, add a small drizzle of olive oil until it comes together. If your dough is too soft and sticky, add more of the flour mixture ½ teaspoon at a time.
- Wrap the pasta in Saran Wrap and place in the fridge for 30 minutes.
- Remove the dough from the fridge and divide in 4 equal parts. Add a small sprinkle of the flour mixture to each side and roll out, or use a pasta machine. I do not recommend making the pasta thinner than the third to last thickness setting on a pasta machine.
- Using a sharp knife, dough cutter, pizza cutter or your pasta machine, cut the pasta to your desired shape. Hand on a pasta rack for 10-15 minutes before boiling.
- Bring a pot of liberally salted water to a boil. Add the pasta and cook until al dente or almost al dente if you’re finishing the pasta in a sauce. BE CAREFUL! Fresh pasta takes seconds to cook. Thinner pasta takes around 35-40 seconds, thicker pasta takes around 2 minutes.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 