Homemade gluten-free pasta

[Gluten free - wheat free recipe]

120 g rice flour
90 g besan (chickpea) flour
90 g potato flour
30 g potenta (maize meal)
4 eggs
1 tsp olive oil

Weigh out the flour and put in a bowl. Mix well before adding the remaining wet ingredients. Kneed together until a good dough is formed.


Follow the steps below using a pasta machine, like the Marcato Atlas:

Put a small portion of dough through the rollers on the widest setting. With the first pass it doesn't come out very good. It tends to come out a bit in tatters, but flat.

Fold it up to make a kind of rectangular piece and pass it through a few more times. It should improve with a few passes through the rollers. It's probably enough to only use the widest roller setting when making gluten-free pasta.

Once you have a nice long sheet it's ready for the final step. Sprinkle some rice flour on the table, and lightly dust both sides of the dough sheet. Dusting the dough with flour keeps it from sticking to the cutters so it passes through easily. It also helps keep the final pasta from sticking together as well.

Now pass the sheet of dough through the cutters and place the cut pasta on a tray, ready for cooking.


Cooking the pasta

Bring plenty of water to boil. If you don't use enough water, the pasta is more likely to stick together because it doesn't have room to move while cooking. 1 or 2 tbsp olive oil can also help prevent pasta sticking.

Fresh pasta takes longer to prepare, but it cooks in only a few minutes. Soon after it rises to the surface during boiling it's done. Make sure you have the sauce ready before you start boiling the pasta.


Dough going through the cutter


Finished pasta
.