Gluten-free diets have become increasingly popular in recent years, with more and more people opting to avoid gluten for health reasons or dietary restrictions. The problem is that many of our favorite pasta dishes are made with wheat-based pasta, leaving gluten-free eaters feeling left out. Luckily, it’s easy to make fresh gluten-free pasta at home with just a few ingredients and some patience.

One of the keys to making successful gluten-free pasta is getting the right flour blend. A good blend will be made up of flours that have similar textures to wheat flour, like rice flour, corn flour, and potato starch. Xanthan gum is often added to give the dough more elasticity, but this can be skipped if you prefer.

To make the pasta dough, you’ll need to combine your flour blend, xanthan gum (if using), and salt in a large mixing bowl. Make a well in the center of the mixture and add your eggs and oil. Whisk the eggs and oil together using a fork, slowly incorporating the flour mixture into it until a dough forms.

Knead the dough on a floured surface for a few minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

When the dough has rested, it’s time to roll it out. If you have a pasta roller, this is where it comes in handy. If not, you can roll the dough out by hand using a rolling pin. Dust your work surface with flour and roll out the dough to your desired thickness. Cut the pasta into the shape you want, whether that’s fettuccine, linguine, or something more unique.

Once you’ve cut your pasta, you can cook it immediately or let it dry for a few hours. If you’re cooking it right away, bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes or until al dente. If you’re letting it dry, hang the pasta on a drying rack or lay it out on a towel-lined baking sheet. When you’re ready to cook it, bring your water to a boil and cook the pasta for 3-5 minutes.

Gluten-free pasta can be incorporated into all sorts of dishes, from classic spaghetti bolognese to more creative dishes like stuffed cannelloni or lasagna. Pair it with your favorite sauce or simply toss it with olive oil and freshly grated cheese for a simple yet satisfying meal.

Making your own fresh gluten-free pasta may take a little effort, but the results are well worth it. Not only does it taste better than store-bought gluten-free pasta, but it’s also more affordable and gives you more control over the ingredients. Plus, it’s a fun and satisfying project that will make you feel like a true pasta pro.

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