Gluten Free Fettuccini

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Delicious Gluten-Free Fettuccini Recipe

By Jonathan Moore

This recipe shows you how to make a wonderful gluten-free pasta recipe from scratch. You can turn the dough into any kind of pasta that you wish—ravioli, lasagna, spaghetti—you’re only limited by your imagination and kitchen utensils. This is a great standby recipe that is sure to become a staple in your weekly gluten-free rotation.

 

Ingredients List

2/3 cup corn flour

4 egg yolks from large eggs

½ cup quinoa flour

2 large eggs

½ cup potato starch (You can also substitute corn starch, brown rice, or sorghum if you can’t handle corn starch; substitute by weight and not volume.)

1 tsp. Fine Sea Salt

1 tsp. guar gum

2 tsp. xanthan gum

Directions

 

Combine the flours. Sift the quinoa flour and potato starch in a large bowl. Add xanthan gum, salt, and guar gum. Stir contents. Sift the entire mixture into the bowl of a stand mixer.

How to form the pasta dough

Put the egg yolks and eggs into bowl of dry ingredients. Run the stand mixer on med. speed with a paddle attachment until the dough feels fully formed. Do this for 3 minutes. The final dough should feel firm, yet still pliable, kind of like play dough.

If you’re making it by hand, cut ball of dough into 8 pieces. Cut those pieces in half (about the size of a golf ball). Roll out the dough as thin as thin as possible.

Cut dough by hand into ribbons of pasta, about ¼ inch wide.

To cook, bring a large pot of salted water to a boil. Put pasta in boiling water. Gluten-free pasta gets soft faster, so be watchful over the pot. You can cook the pasta approximately 3-4 minutes; however, results will vary. Just be sure to not overcook.