Through many – and we mean many – iterations, tests, and attempts searching for the perfect Gluten-Free Pasta Dough recipe, we’ve finally come to one that blows any other recipe out of the water! It’s soft, it’s malleable, it’s easy to work with, and most importantly, it tastes just like the real thing!
Pasta was always something we struggled with over the past 14 years of our Gluten-Free journey. Mainly because we were limited only to the options available in stores. Today, if we want really good, guest-worthy pasta that tastes like it was just launched out of a Michelin-star restaurant kitchen…this is what we make.
You’ll need a stand mixer and some pasta attachments to get started, but if you’re Gluten-Free, an adventurous home cook, or just want to make your own amazing pasta, the investment is totally worth it. Trust us.
It’s delish, and you can make it into any long shape you’d like. Our faves are spaghetti and fettuccini though. Good luck and enjoy!
Gluten-Free Pasta Dough
Equipment
- 1 KitchenAid Stand Mixer & pasta attachments optional, but really helps!
Ingredients
- 2 cups Cup4Cup gluten-free flour
- 4 eggs
- 1 egg yolk
- 1/4 tsp kosher salt
Instructions
- Place the 2 cups flour on a plate and create a well in the center. Add the eggs and egg yolk into the well. Using a fork break up the eggs and slowly start to mix the flour into the eggs a little at a time. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed in rounded, folding motions to bring it together. Cut into 4 pieces and wrap three of them tightly with plastic wrap.
- Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand, making sure the dough is flat and not overly sticky (be generous with the flour). Using the pasta roller attachment on setting 1, feed one end of the pasta into the machine. This will begin to flatten it into a sheet. After each pass through the machine, fold the sheet in half and sprinkle both sides with generous amounts of flour, spreading it evenly across the dough until there aren't any sticky parts. Continue feeding, folding, flouring, and putting it through the roller again until the sheet stretches to the width of the machine. Be patient, the more you fold it and put it through the roller dusted with flour, the smoother it will get! As soon as the pasta reaches the end-to-end width, change the setting of the attachment to 2. Repeat the folding, flouring and feeding process once through. Then do another pass on setting 3 (our preference). For thinner pasta, continue to setting 4. Repeat this step with the other sheets of dough from the ball.
- Once your sheets are all flattened, switch the current attachment on the stand mixer to the attachment that reflects the pasta shape you're looking to create. Feed your sheets through the attachment one by one, and you should have a finalized pasta shape ready to go!
- Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente.
- Note: Fresh pasta cooks extremely quickly, so keep an eye on it!
