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Fresh Gluten-Free Pasta
Elizabeth Barbone - May 15, 2014



Lately I can't stop making gluten-free fresh pasta. As I mentioned recently, I attempted this recipe one day when I felt grumpy. I'd tried homemade gluten-free pasta recipes countless times before my “grumpy day” and, let me tell you, most turned out gummy or gritty. Some dissolved as they boiled. So my hopes were pretty low for this batch of pasta.

And then a happy surprise: the pasta worked!

My simple recipe of brown rice flour, tapioca starch, and xanthan gum made fantastic pasta. I tested the recipe several times. I cut it by hand, ran it through a pasta machine, and made ravioli. It all worked! (Note: there's a ravioli tutorial coming for members of glutenfreebaking.com)

The biggest difference between this pasta and wheat-based fresh pasta is that you can't roll it as thinly. If you use a pasta machine, don't roll it on the thinnest setting. I've found that stopping on the second-to-last setting works best. You also don't want your sheets to get much longer than 12 inches. When the pasta is longer than this, it tends to break as it goes through the cutter.

Keep these things in mind and you'll soon be enjoying a batch of homemade pasta. And, I believe, this pasta has the power to turn bad days around!

About the author: Elizabeth Barbone is the owner and editor of GlutenFreeBakng.com and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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