Homemade Gluten Free Pasta (Gluten & Dairy Free)

My Journey to Gluten-Free Goodness: A Homemade Pasta Tale

As a busy professional, finding time to cook healthy, delicious meals can feel like a Herculean task. I'm always juggling work deadlines, client meetings, and the occasional social event. But one thing I’ve learned is that taking the time to create nourishing meals, even simple ones, is an act of self-care. It’s a way to connect with myself and prioritize my wellbeing, a crucial aspect of my work-life balance. And lately, that has meant a deep dive into the world of gluten-free cooking.

My journey started, as many do, with a health concern. After some digestive issues, my doctor suggested experimenting with a gluten-free diet. Initially, I was overwhelmed. The sheer volume of processed gluten-free products available seemed daunting, not to mention expensive. Many tasted bland or had an odd texture that just didn't satisfy. That's when I decided to take matters into my own hands. I started experimenting in the kitchen, learning to create my own gluten-free versions of my favorite dishes.

One of my favorite discoveries has been homemade gluten-free pasta. Let me tell you, the difference between store-bought gluten-free pasta and homemade is night and day. Store-bought options often lack flavor and feel rubbery. My homemade version, on the other hand, is light, flavorful, and surprisingly easy to make. This recipe, which uses just three simple ingredients, has become a staple in my weeknight routine.

The beauty of this recipe lies in its simplicity and adaptability. You can use any kind of gluten-free flour blend you prefer; I've experimented with several and found great success with all of them. The xanthan gum is key for providing that essential elasticity that gluten provides. Don’t skip it! And the eggs bind the dough together, creating a wonderful texture.

Making pasta from scratch may seem intimidating at first, but I assure you, it's not. The kneading and rolling process is actually quite therapeutic. It’s a mindful activity that allows me to disconnect from the stress of the day and focus on the process at hand. The satisfaction of creating something delicious and healthy with my own two hands is incredibly rewarding.

I've even started experimenting with different shapes and sauces. This pasta is equally delicious with a simple tomato sauce, a creamy pesto, or a light lemon-garlic butter sauce. The possibilities are endless! The best part? I can tailor it perfectly to my dietary needs and preferences.

Beyond the simple act of cooking, this pasta recipe has taught me the importance of embracing the process. It's not always about perfection; it’s about creating something nourishing and enjoyable. And if there are a few imperfections, well, that’s perfectly fine too. It's all part of the learning experience, a journey that has helped me to discover a deeper connection with food and, in turn, with myself. So, ditch the store-bought gluten-free pasta and give this recipe a try. You might just surprise yourself!

Step-by-step

• To make the gluten-free pasta dough: In a bowl, mix together the gluten-free flour and xanthan gum until evenly distributed.
• Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.
• Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.
• Because this is a gluten-free pasta dough, there’s no gluten to stretch and “activate”, but kneading ensures a smooth dough with no flour clumps.
• To roll out the gluten-free pasta dough: Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won’t use immediately in cling film so that they don’t dry out.
• Flatten one piece of gluten-free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy.
• Different pasta machines can have different widest settings, so that the “widest” setting can produce pasta sheets of different thicknesses.
• Fold the rolled-out pasta dough like a book or letter (into thirds) and dust the outsides with flour. Turn the piece by 90 degrees and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten-free pasta sheet.
• Generously dust the pasta sheet with gluten-free flour and feed it through the next narrower setting on the pasta machine. Keep reducing the settings until you get to a sheet about 1 mm thick.
• To cut and shape the gluten-free pasta: Using a knife or the cutting setting on your pasta machine, cut the gluten-free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
• Toss the cut pasta in some more flour and shape it into a nest.
• To dry the gluten-free pasta: To dry the gluten-free pasta, place it on a cooling/drying rack near a source of heat and leave it to dry at least overnight.
• The next day, check the pasta for dryness – if it still feels damp, leave it for an extra few hours or a day.
• To store the gluten-free pasta: For the first few days after making it, keep the dried gluten-free pasta in an opened container.