Ingredients
Scale
Every great dish begins with the right ingredients, and this gluten-free pasta is no exception. Here’s what you’ll need:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (if your flour blend doesn’t already include it)
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water, as needed
Substitutions are welcome, just as Mama Lou would say. If you prefer, you can use 1 cup of almond flour mixed with 1 cup of tapioca flour for a nutty flavor profile. The beauty of this recipe is its adaptability, much like the comforting presence of family around the dinner table.
Instructions
Crafting this pasta is like weaving a tapestry of flavors and memories. Here’s how you do it:
- In a large mixing bowl, combine the gluten-free flour and xanthan gum, if using.
- Make a well in the center and add the eggs, olive oil, and salt.
- Using a fork, gently beat the eggs, gradually incorporating the flour until the mixture starts to come together.
- Knead the dough by hand on a lightly floured surface until smooth and elastic, about 10 minutes. If the dough is too dry, add water a teaspoon at a time.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This is a perfect moment to reminisce about Mama Lou’s patience and care in the kitchen.
- Divide the rested dough into four pieces. Roll each piece out on a floured surface to your desired thickness.
- Cut the pasta into your favorite shapes, whether it’s fettuccine or tagliatelle, remembering how Ouma and I would giggle over creating different pasta shapes.
- Cook the pasta in a large pot of boiling salted water for 2-4 minutes, or until al dente. Drain and serve with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
