Based on the fact that you’re reading this post – I’m going to assume you’re already looking for solutions to the gluten-free pasta crisis. Trust me, I understand. Before I discovered how to make gluten-free pasta at home, I always felt disappointed with the difference between how normal pasta looked/tasted/performed versus mine. It was obvious that regular pasta was flexible, pillowy, light, and soft. While mine tended to be firm, unyielding, and fragile. Not the best combo!
The boxed options out there got the job done in day-to-day life, but didn’t perform in higher-level recipes like I wanted them to. And I’m sure you’ve probably noticed the same. Whether folding spaghetti into a cream sauce or mixing penne around veggies, it never held up! But, in a moment of pure desperation, (and a good helping of ambition), I looked into making pasta on my own.
It helped that I was already INSPIRED by Italian food, and how Italian chefs mastered their craft. Specifically regarding pasta and pizza. Obsessed with the idea of making things from scratch, this venture was the answer I had been looking for.
(speaking of “from scratch”, check out our container garden journey here!)
At the time, my mom already owned a KitchenAid Stand Mixer. Having one in your disposal helps immensely, but isn’t an absolute must. So, we bought the pasta attachments and got cooking. In perfecting the recipe and technique, I experienced plenty of trial and error along the way. But, through this post, I’m aiming to help you avoid that!
Here are my tried-and-true tips and tricks for gluten-free pasta making (recipe below, but I’ll break down some additional thoughts). Any follow-up questions? Ask away in the comments!
1. Look to invest in a stand mixer, if you can.
Homemade pasta can ABSOLUTELY be made without a stand mixer, no doubt about that. BUT, if you’re expecting to get into the groove of pizza/pasta making more often, I think investing in a stand mixer is a really strong choice to make. Making dough at home is often the best option for gluten-free eaters, so why not make the job easier for yourself? Plus, not only will the stand mixer benefit you in the pizza/pasta department, if you’re an avid cook whatsoever, there really isn’t anything you can’t streamline with a stand mixer.
2. Don’t get discouraged if it’s tricky on the first go!
If you’ve never made pasta at-home before, it’s going to seem daunting at first. The steps, the labor, the potential to fail – it’s all there. Once you get it down, though, I promise you’ll never look back. The texture, the flavors…this pasta exceeds even traditional fresh pasta recipes. I know it, because that’s the feedback we’ve gotten across the board!
There’s a learning curve for sure when making it, but nothing you can’t handle! I suggest reading over the recipe a few times through before getting started, just so you have a general idea of what’s to come. Then, dive in! There’s no way to really get the hang of things until you try. Perhaps split the recipe in half the first time around, just so you’re working in a smaller batch 🙂
Either way, just know that it’s possible to whip up a full 12-person-serving of GF pasta dough in under 30 minutes eventually. It’s not as hard as it might seem! At one point, it’s just muscle memory.
3. Make the pasta ahead! It can sit out.
Planning on entertaining with this pasta? Or are just on a bit of a time crunch later in the day? This pasta is great because it can sit out and essentially dry (as fresh pasta would) for a few hours ahead of boiling. So, if you’re going to be hosting and want to get a jump on your plans, make this pasta first, twirl it into little nests (as seen in the featured image), and place in a ziplock bag. Add to a pot of boiling salted water when ready!
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!
