Gluten-free fresh pasta

Gluten-free fresh pasta

Pasta fresca senza glutine

By
From
Tuscany
Serves
6 as a starter/4 as a main
Photographer
Helen Cathcart

This recipe was first printed in our Sicily book as in recent years we have discovered that Giancarlo and our son Giorgio cannot tolerate wheat in their diets. This recipe was a saving grace for us. It can be used for cut ribbons as well as stuffed and shaped pasta.

Ingredients

Quantity Ingredient
50g gluten-free plain flour
50g buckwheat flour
175g tapioca flour
1 heaped tablespoon xanthan gum
180g egg
1 tablespoon extra-virgin olive oil
2-3 tablespoons cold water

Method

  1. Put all the ingredients, including 2 tablespoons of the cold water, into a food processor and blend until a ball of dough forms. If it is very dry and doesn’t form a ball, add another tablespoon of water. You are aiming for a firm but pliable dough. Knead the dough for a few minutes to ensure it is well blended. Wrap in cling film (plastic wrap) and rest for 30 minutes at room temperature, or if you prefer to keep it longer it can be left up to 1 day in the fridge.
  2. If you don’t have a food processor, tip the dry ingredients into a bowl and stir to combine. Make a well in the centre of the ingredients and add the eggs with the oil and 2 tablespoons of water. Use a table knife to break up the eggs and combine the dry ingredients little by little. Eventually your knife will become ineffective, so use your hands to bring the dough together into a ball. If it is very dry and hard add 1 tablespoon more water. Knead and rest the dough as above.
  3. After the dough has rested, use as fresh pasta, rolling the dough by hand or through a machine, remembering to use gluten-free flour for dusting.
Tags:
Italy
Italian
Caldesi
Tuscany
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