There are not many things in this world better than fresh pasta. Since I stopped eating gluten, I have tried many gluten-free pasta recipes, but most of them are too crumbly, too sticky or just don’t hold through the pasta maker. I have been working and perfecting my own gluten-free pasta recipe and I am so happy and proud to share my best ever gluten-free pasta recipe! The balance of ingredients make the dough malleable and firm enough to go through the Kitchen Aid pasta roller and cutter. I am so in love with this recipe, I have even tried to freeze the fresh pasta and it works wonderfully!
Making fresh pasta might look intimidating at first but believe me, it is so easy and makes an incredible meal! You simply need to prepare the dough in your stand-up mixer. Then you roll the dough into rectangles.
Once the dough is rolled out into rectangles, you simply put it through your pasta roller to make it thinner. I use the Kitchen Aid Pasta Roller attachment and love it so much. It makes pasta making almost effortless and so easy! Once the dough is rolled into long rectangles, you can either use it as is for lasagna or cut it. I love to cut my fresh pasta into fettuccinis. It makes an amazing meal! Then you simply need to cook the pasta and serve it with your favourite sauce.
- 140 g (approximately 1⅛ cup) arrowroot flour/starch
- 85 g (approximately ¾ cup) tapioca flour/starch
- 65 g (appriximately ½ cup) white rice flour
- 40 g (approximately ¼ cup) quinoa flour
- 1 tablespoon xantham gum
- 4 eggs
- 1 tablespoons olive oil
- 1 tablespoon water
- In the bowl of your Kitchen Aid mixer, mix all dried ingredients.
- Incorporate eggs, olive oil and water and mix on low speed with the flat beater for 2-3 minutes, until everything is mixed together.
- Remove the flat beater and put the dough hook on your mixer.
- Knead the pasta dough on low speed for 3-4 minutes.
- Wrap the dough in plastic wrapping and refrigerate overnight. This step will ensure that the dough is hard and malleable.
- Cut the dough into 6 balls.
- Sprinkle white rice flour on a working surface.
- Using a rolling pin, roll each of the 6 balls into flat rectangles that will be thin enough to fit into your pasta roller.
- Put the rectangles through the pasta roller until a thickness of about 3-4 (this is based on Kitchen Aid Pasta Roller attachment, it is a medium thickness).
- You can then use these rectangular pasta for lasagna, or use the pasta cutter to make fettuccini or spaghetti.
- If you cut the pasta, you can either place it on a pasta drier or on a baking sheet in the shape of small nests until you cook it or freeze it.
- In a large pot, bring water to a boil.
- Once the water is boiling, add1 teaspoon sea salt and 1 tablespoon of olive oil.
- Cook the fresh gluten-free pasta for 6-8 minutes, stirring occasionally.
- Drain water and serve with your favourite sauce.
This recipe can easily be doubled if you want 8 servings.
You can also freeze this fresh pasta once cut for a quick meal.
Recipe adapted from Kitchen Aid.
This is the final pasta, cooked and served with my puttanesca pesto – it is so delicious, I will share the recipe next week
Since going gluten-free, fresh pasta is definitely the thing I miss most (The Christmas before, my husband got me SIX different pasta Kitchenaid attachments that are hardly used now – so sad). I’ve also struggled to find the perfect GF pasta recipe – can’t wait to try yours!
Wow, you are so lucky you have six attachments 😉 Hopefully with this recipe you can use them more
Fresh pasta is also something I have been missing so much and am so happy with this recipe! I have only tried this recipe with lasagna and fettuccini so far, but I am sure it would work for other attachments as well! Let me know how it turns out!!!
This dough is amazing! I used sorghum instead of quinoa and it came out beautifully. I like working it through my pasta maker better then any gluten pasta I’ve made.