This gluten-free pasta recipe makes me smile every time I make it. I missed fresh pasta so much when I gave up gluten, and before we started working with different flours and xanthan gum to achieve a pasta that tasted good and didn’t fall apart in the water. This pasta also has a bite to it, like pasta made with conventional 00 flour.
PREP: 10 MIN + RESTING COOK: 4–5 MIN
100g white rice flour
175g tapioca flour (sometimes called tapioca starch)
1 heaped tbsp xanthan gum
3 large eggs (170g)
1 tbsp extra-virgin olive oil
To make it in a food processor
Put all the ingredients and 2tbsp cold water into a food processor and blend until it forms a ball of dough. If it’s very dry and doesn’t fall into a ball, add another 1tbsp water – you’re aiming for a firm but malleable dough. Knead the dough for a few min to ensure it is well blended, then wrap it in clingfilm and rest for 30 min at room temperature. Alternatively, you can leave it for up to a day in the fridge.
To make it by hand
Tip the dry ingredients into a bowl and stir to combine. Make a well in the centre of the ingredients and crack the eggs into it with the oil and 2tbsp cold water. Use a dinner 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’s very dry and hard, add another 1tbsp water. Knead the dough for a few min to ensure it is well blended, then wrap it in clingfilm and rest for 30 min at room temperature. Alternatively, you can leave it for up to a day in the fridge.
To shape it
After the dough has rested, use as fresh pasta – either rolling the dough by hand or through a machine.
To cook it
Fresh pasta takes between 4 and 5 min to cook in boiling water. Make sure to use plenty of water (at least 1 litre per 100g pasta).
Giancarlo and his wife Katie run La Cucina Caldesi, a cooking school and shop in central London. Find out more at caldesi.com