They say everything is better when you make it yourself? When it comes to pasta, that is so true.Jump to Recipe
It is certainly true for pasta and totally true for this Gluten Free Pasta. I saw a post from GIADA promoting Cup4Cup Gluten Free Pasta as the best for making homemade GF pasta. She is on to something. My wife and I could not believe that the pasta was gluten free. It held up so well and even help up the next day being reheated.
Any of us that eats gluten free, knows that breads and pastas do not hold up. The lack of gluten keeps these items from holding together. We all know that we like to toast our bread to keep it together. The challenge with gluten free pastas one buys at the store is it gets gummy. And they certainly do not hold up beyond the first meal that you make them for.
This Cup4Cup gluten free flour was amazing. You can see from my pictures that the dough formed a ball much like you would expect. When, I tried to roll it out it held together but just barely. I found that I rolled it less than I would have rolled a gluten pasta. Just enough to build some texture but not so much that it would break. I cut it into fettuccini which was a good choice.
The gluten free pasta ingredients.
Building the dough.
The dough rolled out.
The gluten free pasta completed.
Gluten Free Pasta
Nothing better than homemade pasta. Truly nothing better than DIY Gluten Free Pasta – the only way to create pasta that holds together.
- 2 Cups Cup4Cup flour
- 4 Whole Eggs
- 1 Whole Egg yolk
- 1/4 Tsp Kosher Salt
Place the flour in a bowl creating a well in the center of it. Add the eggs and egg yolk into the well you created. Use a fork to beat the eggs. Next, slowly start mixing the flour into the eggs a little at a time. Keep folding in the flour until the egg is full incorporated. When the mixture forms a rough dough, put the dough onto a lightly floured surface using the Cup4Cup flour. Knead the dough for 2 to 3 minutes to bring it together and smooth it out. Cut into 4 pieces and wrap three of them tightly with plastic wrap. I wrapped them all together.
Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. You will keep adding the gf flour to the dough and roller as you roll out the dough. Using a pasta roller on your Kitchen Aid, set to the thickest number – #1. Put the dough through and roll into a sheet. Dust with additional flour as needed. Fold the sheet over and put the dough through the roller another time. Start to reduce the roller to a thinner setting. Do this two times reducing one more time. Be careful that the dough does not break apart. If the dough cracks, fold it and put it through the roller dusted with flour, the smoother it will get. Cut the sheet into desired pasta shape and length. Continue with the remaining dough.
Bring a double boiler 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.
Serve with your favorite pasta sauce. Enjoy!
Adapted or totally followed from Giada – https://giadzy.com/recipes/giada-de-laurentiis-fresh-gluten-free-pasta/