Gluten-free pasta - a simple basic recipe

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Note: Gluten-free baking with Ruut cassava flour

What you need for gluten-free pasta

Serves 4:

• 130 g Ruut cassava flour
• 50 g teff flour
• 70 g potato starch
• 2 tbsp (21 g) psyllium husk powder
• 5 g salt
• 2 eggs, medium
• 3 tbsp (27 g) olive oil
• 135 ml water

You'll also need: a pasta machine – if you don't have one, you can also use a simple rolling pin. That way, this basic recipe works even without any special equipment.

Making gluten-free pasta step by step

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Put all the ingredients in a bowl and knead them with your hands into a smooth dough.
2. Shape the dough into a ball, cover it with a tea towel and let it rest for 10 minutes.
3. Now divide the dough into about 6 equal pieces and roll each piece out evenly with the rolling pin into a small rectangle (approx. 10 x 20 cm). The dough should still be about 2-3 mm thick. Make sure the edges are reasonably straight. Either trim the edges straight, or simply keep folding the dough over and rolling it out a little again until you have a rectangle with straight edges.
4. Now feed the dough through your pasta machine. Start at the widest setting (1) and keep passing the dough through the machine up to setting 3.
5. At this point you can decide what you want to make with your pasta. Either roll the dough out one setting thinner and use it as:

• lasagne sheets,
• cut out ravioli,
• or pass it (after setting 3) through the tagliatelle attachment. You can also cut it into ribbon noodles by hand.

1. If you are using the pasta straight away, cook it in salted water for 3-4 minutes until done. The lasagne sheets also need to be pre-cooked for about 3-4 minutes before use. If you are making ravioli, fill them before cooking.
2. If you make the pasta in advance and let it dry, it needs about 5-6 minutes in boiling salted water.

Gluten-free pasta to keep in stock

You can simply make a large batch of pasta and hang it up to dry as lasagne sheets or ribbon noodles. Stored in a jar, the pasta will keep for a few weeks.

Tip:

If you don't have a pasta machine, you can also roll out the dough with just a rolling pin. However, it is more difficult to roll the dough out really thin and evenly. But it works too.