A gluten intolerance doesn’t mean you need to miss out!

Missing out on your favourite foods when you have an intolerance, are allergic or have a related disease can be not only saddening but also sometimes an inconvenience and a pain in the bottom. Menu choices nowadays have improved no end, as have the specialist aisle (free-from section) in the supermarket but as soon as you add the work specialist, you tend to add a price point to match it too.
So, with that in mind lets demystify how we can make gluten free pasta from our own kitchen with a few ingredients and a rolling pin. I would suggest that rolling the dough with a pin is better as the pasta dough will tear relatively easily due to no gluten. Patience, a pin and persistence will be required here. This recipe is worth the effort and texture wise will hands down beat any packet gluten free pasta on taste and cost too. Master the dough and you will never need to go without ever again. I have 6 blends of gluten free pasta dough I tend to work with but today I am sharing a strong dough that makes a perfect all-round recipe that will leave you able to make basic lasagne sheets, gnocchetti or even hand formed garganelli as per the photo below.

Gluten free pasta:
160g rice flour (white)
50g potato starch (fecola di patate)
2 tbsp. xanthan gum
Pinch of salt
Pinch of oregano, optional
1 tbsp. cornflour
1 tbsp. extra virgin olive oil
3 eggs

1. Add all of the dry ingredients together into a large bowl. Stir to mix.
2. Add the oil and eggs to the dry ingredients, stir well to incorporate fully.
3. Move the dough to a lightly floured surface. Knead for a couple of minutes until the dough is smooth.
4. Cover the dough and rest for 10 minutes at room temperature.
5. Roll the dough on a lightly floured surface using a rolling pin.
6. Roll to the thickness of a 5p piece.
7. Cut your pasta shapes as required and cook until aldente.

Carmela’s tips – Gluten free pasta dough:

The dough doesn’t require a lengthy rest as a normal pasta dough would as there is no gluten present in the flour to rest.
I recommend for you to roll the pasta dough with a rolling pin as the dough doesn’t have a huge amount of strength and has a tendency to occasionally misbehave and crumble, go steady with care and a light finger touch.
Make your pasta, place onto a tray and place in the freezer for an hour. Tumble the frozen shapes into a bag and cook directly from the freezer.