Homemade Gluten Free Vegan Pasta

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

  1. In a large mixing bowl, combine the flours and Xanthan gum. Reserve ¼ cup for flouring the pasta to keep it from sticking.
  2. 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.
  3. Wrap the pasta in Saran Wrap and place in the fridge for 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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