Description
This simple two-ingredient gluten-free pasta dough recipe combines Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and fresh eggs to create a versatile, easy pasta dough that requires no kneading. Perfect for anyone seeking gluten-free pasta options, this dough can be shaped and cooked to make delightful homemade pasta dishes.
Ingredients
Ingredients
- 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 3 large eggs
Instructions
- Prepare the surface: Add the gluten-free flour to a clean, well-floured surface such as a Silpat mat. Make sure the surface is adequately floured to prevent sticking.
- Create a well and add eggs: Create a small well in the center of the flour mound. Crack 3 large eggs into the well.
- Incorporate the flour and eggs: Using a fork, scramble the eggs gently, gradually incorporating a little flour from the edges into the eggs. Continue mixing until the dough becomes too stiff to stir with the fork.
- Form the dough ball: Use your hands to gather the dough together, forming a sticky ball. The dough should be cohesive with no dry flour remaining.
- Ready to use: Gluten-free dough does not require kneading, so it is ready to be rolled out and shaped into your desired pasta form.
Notes
- Use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour as specified for best results; other gluten-free blends may behave differently.
- Ensure the surface is well-floured to prevent sticking during mixing and rolling.
- The dough will be sticky; resist adding additional flour beyond the initial amount to preserve texture.
- This dough is suitable for making fresh gluten-free pasta shapes such as fettuccine, tagliatelle, or cut into small shapes for soups.
- Cook fresh pasta in boiling salted water for 2-4 minutes depending on thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta Dough
- Method: No-Cook
- Cuisine: Italian
