Mastering fresh gluten free pasta has been on my extensive ‘to do, make, eat’ list for a very long time. I needed expert help here so I sought the guidance of my super talented friend, pastry chef Angela Palermo from The Village Cooks. Trust me Ang ticks all the boxes. Italian, tick. Making pasta from the age of 5 with her Nona, tick. Hilarious and lovely, tick. Will feed me copious amounts of pasta, tick. I couldn’t wait to get into the kitchen with Ang to perfect this gluten free pasta recipe.
After a fabulous day playing with pasta dough and different gluten free flours in the kitchen what resulted was the silkiest, most delicate, most beautiful gluten free pasta I have ever tasted. It tastes like regular pasta and is honestly so easy to make, just a simple combination of two gluten free flours – brown rice flour and tapioca. Brown rice flour is a little coarser than other gluten free flours so it holds its shape well and tapioca adds a lovely lightness and silkiness to the pasta strands.
The pasta machine settings in the method relate to the Marcato pasta machine but you will find most machines have very similar settings and you will know if you have rolled the dough too thinly because it will begin to tear. I recommend resting the dough for 30 minutes prior to rolling to allow the flour to absorb the moisture properly. This makes the gluten free pasta dough easier to work with. If your dough is too sticky at any stage of the process dust with extra tapioca flour.
Once your pasta is made you have three options – cook it immediately, dry it or freeze it. Do not place fresh pasta in the fridge because the moisture will change the texture and it may turn gummy. To dry the pasta lay it flat on a towel or on pasta rods for a couple of hours and seal in an airtight container or bag. Dry pasta can be stored in the pantry for 6 months. To freeze the pasta place it in an airtight container and freeze up to 3 months. Thaw completely prior to boiling.
Serve gluten free pasta with your favourite sauce and a generous scattering of fresh herbs and parmigiano-reggiano. Bellissimo!
- 2 cups or 280g brown rice flour
- ⅔ cup or 80g tapioca flour
- 1½ tsp xantham gum
- 5 large eggs
- ½ tsp sea salt
- Add dry ingredients to a bowl and stir to combine. Tip flour onto a clean bench and create a well in the centre. Add eggs and stir into the flour with a fork until dough forms.
- Dust your workbench with extra tapioca flour and knead dough several times to form a smooth ball. Cover dough with a towel and rest for 30 minutes. Divide dough into 5 portions. Start with one portion and cover the others with a cloth to stop dough from drying.
- Flatten dough into a rectangular shape and roll through a pasta machine on the widest setting. Fold sheet into an envelope shape and roll through machine again at the same setting 3 - 4 times to smooth.
- Roll sheet at each setting once until you reach setting 7. Halfway through the rolling process (around setting 5) you will need to divide the dough sheet into three portions (about 20 cm each) to make the pasta easier to work with. Pass the final sheet through the fettuccine setting for delicate strands.
- Cook pasta in a pot of salted boiling water for 3 - 5 minutes (3 minutes for al dente and 5 minutes for a softer pasta). Serve with your favourite pasta sauce.