Best ever gluten free pasta

Making the best-ever gluten-free pasta is all about using high-quality ingredients and the right technique. This gluten-free pasta recipe can be made from scratch using a gluten-free flour blend, providing a rich and satisfying texture that rivals traditional pasta.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (look for a blend with xanthan gum, or add 1/2 teaspoon if your flour doesn’t contain it)
• 1/2 cup tapioca flour (for elasticity)
• 1/2 teaspoon salt
• 3 large eggs
• 1 tablespoon olive oil
• Water (as needed)

Instructions:

1. Prepare the Dry Ingredients:
   • In a large bowl, combine the gluten-free flour, tapioca flour, and salt. Mix well to ensure everything is evenly distributed.
2. Add the Wet Ingredients:
   • Make a well in the center of the flour mixture. Crack the eggs into the well, add the olive oil, and begin mixing the eggs with a fork, gradually incorporating the flour from the edges.
3. Knead the Dough:
   • Once the dough starts to come together, switch to using your hands and knead the dough until smooth. If the dough feels too dry or crumbly, add a little water, 1 tablespoon at a time, until it holds together. If it’s too sticky, add more gluten-free flour.
4. Let the Dough Rest:
   • Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This helps the flour hydrate and makes the dough easier to roll out.
5. Roll Out the Dough:
   • Divide the dough into smaller sections and roll out each section on a lightly floured surface (or use a pasta machine) until it’s about 1/8-inch thick. Cut into your desired pasta shape (fettuccine, tagliatelle, or even lasagna sheets).
6. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the freshly cut gluten-free pasta and cook for about 2-4 minutes (fresh gluten-free pasta cooks quickly). Drain immediately.
7. Serve:
   • Toss with your favorite sauce, like marinara, pesto, or a simple olive oil and garlic sauce. You can also finish it with fresh herbs and Parmesan cheese for a delicious, gluten-free meal.

Tips for Best Results:

• Use a high-quality gluten-free flour blend for better texture.
• If you don’t have tapioca flour, potato starch is a good alternative for elasticity.
• Fresh gluten-free pasta dough is more delicate, so handle it carefully when rolling and cutting.

Enjoy this homemade gluten-free pasta with your favorite sauces!