Growing up, my mom would occasionally make homemade pasta with us. It was always a welcome meal and so delicious (and fun to make!). Several years ago for Christmas, Drew got me a pasta machine and I was so excited to finally make homemade pasta myself! It was only a few days later that my nutritionist suggested I stop eating wheat to see if it cleared up my digestive issues and the first thought I had was “oh no! what about my new pasta maker!” I did turn out to have an intolerance to gluten and was thrilled to finally be feeling better. However, it took me a while (several years!) to try making homemade pasta gluten-free, and while it is a little trickier, it is still delicious! This recipe is simple and easy and I’ve found it to work really well gluten-free!
Homemade Gluten-Free Pasta
makes two servings, original recipe from here
-1 1/4 cup + 2 Tbsp Gluten-Free all-purpose flour (Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works particularly well in this recipe)
-3 large eggs
-additional GF flour for dusting work surface
1. Mix flour and eggs together in food processor until a dough forms.
2. Remove dough from food processor, form into a ball, and place on lightly floured board/counter. (If dough is sticky, you can knead slightly, sprinkling in a little extra flour, but I generally find this isn’t necessary.)
3. Cut dough into four sections and flatten each on floured surface.
4. Run flattened dough sections through pasta machine, starting with the largest setting (0), then (1), then (2) until you’ve formed lasagna strips. If dough starts to pull apart, you can fold it back onto itself and roll through whichever setting twice. You can also cut dough in half after running through the machine to make shorter strips.
5. Run lasagna strips through the fettuccine cutting section of your pasta maker.
6. Cook noodles in boiling salted water for a couple minutes. They will cook quickly and float when done.
7. Drain pasta from water and serve with your favorite sauce, cheese, herbs, etc!