Gluten-Free Fresh Pasta
Why This Recipe Works
Dried pasta (made with or without wheat) isn’t always the best choice, especially for refined cream and butter sauces. So how do you make great fresh pasta without wheat flour—one of only two ingredients in the classic recipe (the other is eggs)? We started by testing as many different flours as possible. In the end we settled on a combination of brown rice flour for structure and tapioca starch for elasticity. Our traditional pasta recipe uses three whole eggs. However, since gluten-free pasta is more brittle, we found we needed to add a fourth egg to ensure the noodles set up properly once cooked. Xanthan gum was a must for structure, while a little oil made the dough easier to roll out. It takes just seconds to make pasta dough in the food processor, but you can use a stand mixer if you prefer.