Best-ever Gluten-Free Pasta
This gluten-free pasta recipe delivers a tender, chewy texture that rivals traditional pasta, with no crumbly or gummy results! Perfect for pairing with any sauce, from marinara to creamy Alfredo, or even a simple olive oil and garlic drizzle.
Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum or guar gum)
- 1/2 cup tapioca starch
- 1/4 cup chickpea flour (or another protein-rich gluten-free flour)
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp olive oil
- 1-2 tbsp water (as needed)
Instructions
- Prepare Dry Ingredients: In a medium mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, chickpea flour, and salt. Mix until well blended.
- Add Wet Ingredients: Make a well in the center of the flour mixture and add eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs, stirring until a rough dough forms. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together.
- Knead the Dough: Transfer the dough to a clean surface lightly dusted with tapioca starch. Knead for 3-5 minutes until smooth and slightly elastic. Cover with plastic wrap and let rest for 20 minutes.
- Roll and Cut: Divide the dough into two pieces. Roll out one piece at a time to your desired thickness, either by hand or with a pasta machine. Cut into your preferred pasta shape (fettuccine, pappardelle, or spaghetti).
- Cook the Pasta: Bring a pot of salted water to a boil. Gently drop in the pasta and cook for 3-4 minutes, or until it floats and is tender but firm. Drain and toss immediately with your favorite sauce.
Nutrition Information (Per Serving, serves 4)
- Calories: ~200 kcal
- Protein: 6g
- Carbohydrates: 27g
- Fat: 6g
- Fiber: 2g
- Sugar: 1g
- Sodium: 120mg
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