Ingredients
Scale
- 1 cup (120g) gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1/2 cup (60g) almond flour or tapioca flour (for added texture)
- 1/4 teaspoon salt
- 2 large eggs (at room temperature)
- 1 tablespoon olive oil
- 1–2 tablespoons water (if needed)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour (or tapioca flour), and salt.
- Create a well in the center of the dry ingredients. Crack the eggs into the well and add olive oil.
Mix the Dough:
- Using a fork, whisk the eggs and slowly incorporate the flour until a shaggy dough forms.
- Knead the dough with your hands for 3-5 minutes until it comes together. If it’s too dry, add 1 tablespoon of water at a time until the dough is smooth and pliable.
Rest the Dough:
- Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes. This allows the flours to hydrate and makes the dough easier to work with.
Roll Out the Dough:
- Divide the dough into 2-3 portions. Roll each portion on a lightly floured surface (use gluten-free flour) to your desired thickness.
- Use a knife or pasta cutter to shape the dough into spaghetti, fettuccine, or lasagna sheets.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes, depending on the thickness. Fresh gluten-free pasta cooks faster than dried pasta.
- Drain the pasta and toss with your favorite sauce.
Notes
- Flour Options: For a firmer texture, substitute almond flour with tapioca or potato starch.
- Egg-Free Version: Replace eggs with 4 tablespoons of water mixed with 2 tablespoons of ground flaxseed for a vegan alternative.
- Storage: Fresh pasta can be stored in an airtight container in the fridge for up to 2 days or frozen for 2 months.
- Sauce Pairings: This pasta works well with light tomato sauces, creamy Alfredo, or olive oil-based dressings.
- Prep Time: 30 mins
- Cook Time: 5 mins