Description
Homemade gluten-free pasta, Tuscan style. A fun project with a simple, delicious result.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) AP gluten-free flour
- 2 eggs
- 1/2 cups (118 ml) water
- Sea salt
- 2 cups (473 ml) Marinara sauce for serving
- 2 tablespoons chopped basil or parsley for serving
Instructions
- Place the flour in a large mixing bowl, creating a well in the center.
- Crack the eggs into the well and beat with a fork, slowly incorporating more flour.
- Add water, one tablespoon at a time, until the dough is moist and holds together (about 1/3 cup total).
- Knead the dough in the bowl until smooth.
- Place the dough ball on a clean work surface and cut into 8 equal pieces.
- Cover with a damp kitchen towel.
- Roll each piece into a thick, 5-inch cylinder.
- Holding the dough in your left hand, roll the rightmost portion into a thin strand with your right hand, using your left hand to create friction and elongate the log.
- Continue rolling, ensuring the dough is as thin as possible before proceeding.
- Reattach any broken pieces and roll together.
- Place the coiled noodle on a sheet pan and cover with a kitchen towel.
- Bring a large pot of water to a boil (212°F/100°C).
- Add salt (to taste) and return to a boil.
- Add the pasta strands and stir to separate.
- Cook for 4 to 6 minutes, stirring occasionally, until tender.
- Drain the pasta and toss with sauce.
- Enjoy immediately with basil or parsley.
Notes
- For a smoother dough, let it rest, covered, for at least 30 minutes before rolling.
- If the dough is too sticky, add a tablespoon or two more of gluten-free flour.
- To prevent sticking, lightly dust your work surface with gluten-free flour while rolling the pasta.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 150