A simple recipe for making gluten-free pasta dough and pappardelle pasta.
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Place the flour & xanthan gum in a mixing bowl and make a well in the center. Pour the eggs into the center of the well, then add the olive oil and salt. Mix the dough with your hands until well combined.
Add water bit by bit as needed while kneading the dough with the palm of your hand. Knead the dough until you have a smooth ball of pasta. Wrap the dough in cling wrap and let it rest for 10 minutes.
Get a rolling pin ready and dust your counter surface lightly with some flour. Place the ball of dough onto the floured surface and press down to flatten the ball. Start rolling your dough thin enough to feed through the pasta roller (about 3mm thick). Turn the dough over occasionally to ensure it stays lightly floured. Cut your pasta dough sheet into wide strips half the size of your pasta machine’s width.
Bring a medium pot half full of water to a boil and add a little olive oil blend.
Take one pasta sheet at a time and feed it through the roller on the wide setting (#5).
Change the setting to one size smaller and feed each sheet through again (#4).
Change your roller to the final setting of your choice (not too thick and not too thin), then do a last feed of each sheet (#2).
Cut your dough lengths by hand into 5cm wide ribbons.
Place your pappardelle pasta into the rapidly boiling water. Use a spoon to stir them a little so they do not clump together. Boil for about 3–4 minutes, then remove the pasta from the water and place directly into your pan with your favorite sauce.
Place your pan onto medium heat, season your pasta with salt and pepper to taste, then mix the pasta through the sauce. If the sauce is too thick, add a little of your pasta water to your dish. Cook through, then serve.
Garnish with grated Parmesan cheese and some torn basil leaves.
Ensure your dough is smooth and well-kneaded to achieve the best texture.
If the dough is too sticky, add a little more flour while kneading.
Use a pasta machine for more consistent results.
How do I make gluten-free pasta dough from scratch?
To make gluten-free pasta dough, combine 3 cups of gluten-free flour blend with 2 tsp of xanthan gum in a mixing bowl. Create a well in the center, add 3 eggs, 3 tbsp of olive oil, and mix until combined. Gradually add water while kneading until you achieve a smooth dough. Let it rest for 10 minutes before rolling it out.
What are some good substitutions for gluten-free pasta dough ingredients?
If you don't have xanthan gum, you can substitute it with guar gum or psyllium husk. For the gluten-free flour blend, you can use a homemade mix of rice flour, tapioca flour, and potato starch. Additionally, if you're looking for a vegan option, you can replace the eggs with a flaxseed meal or chia seed mixture.
How should I store leftover gluten-free pasta dough?
To store leftover gluten-free pasta dough, wrap it tightly in cling wrap and keep it in the refrigerator for up to 2 days. If you want to store it longer, you can freeze the dough for up to 3 months. Just make sure to thaw it in the refrigerator before using.
What sauces pair well with homemade gluten-free pappardelle pasta?
Homemade gluten-free pappardelle pairs beautifully with a variety of sauces. Consider rich options like a hearty Bolognese, creamy Alfredo, or a simple garlic and olive oil sauce. You can also try it with fresh tomato sauce or a basil pesto for a lighter dish.
Can I use a pasta machine to roll out gluten-free pasta dough?
Yes, using a pasta machine is highly recommended for rolling out gluten-free pasta dough. It helps achieve an even thickness, which is crucial for cooking. Start with the widest setting and gradually move to thinner settings, ensuring the dough is lightly floured to prevent sticking.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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