Finding the perfect recipe for gluten-free pasta is not easy. This recipe is based on Jamie Oliver’s gluten-free pasta recipe and slightly adapted (since I don’t have half the equipment used in the original one). I warn you, it is not easy, and requires quite a bit of kneading. But the result is definitely worth it 🙂
Ingredients: (for pasta for 4 persons)
- 150g rice flour
- 50g tapioca starch
- 1 tbsp yellow corn flour
- 2 tbsp xanthan gum
- 1 pinch of salt (2g)
- 3 large eggs
- 1 tbsp olive oil
- some water
Preparation: 1 hour
- In a bowl, mix the flours together with the tapioca starch, the xanthan gum and the salt.
- Form a well at the center to hold the eggs and the olive oil.
- With clean hands, start mixing the dough together until you can form a rough ball.
- Sprinkle some flour on your countertop and start kneading the dough. Start by pressing it down with the bottom of your palm and fold it on itself again. Repeat the operation until the dough is smooth. This can take some time. If the dough is too dry, wet your hand slightly before folding. Be careful not to add too much water at once.
- Form 4 small balls and roll them out slowly, applying gentle pressure not to break the dough.
- Shape the pasta any way you’d like. For tagliatelle, form 2mm thick sheets and slice them with a knife. Cook immediately or dry the pasta to use it later.
Last tip: When you knead the dough, don’t give up if it takes a long time to get smoother. Just use water little by little and don’t add more if it has not been completely absorbed by the dough.