Los Angeles cooking classes: Gluten-free homemade pasta









It's finally here! You asked, and I answered. A very simple gluten-free recipe to make pasta. Yes, it's not exactly the same texture as regular pasta- it breaks up a lot. But, it is still delicious and can be made in less than 1 hour. Make extra and freeze it for up to a month.

Ingredients: 

  • 100 grams gluten free flour (⅞ cup) - I use 1 to 1 Bob's Mill flour
  • 1 teaspoon olive oil
  • small pinch salt (optional)
  • 1 large egg (about 54 grams)

Directions: 

  1. Combine flour, 1 egg, salt and oil. Mix to form a ball. Add 1 teaspoon water if a little dry. Cover the ball in plastic wrap for 30 minutes or knead for 7 minutes or until very smooth and no dry spots are present. 
  2. Cut in half and flatten the dough as best you can. Use a rolling pin if you don’t have a machine. Get it thin enough until you can see your fingers through it. 
  3. Then, sprinkle it with flour and cut it with a sharp knife into thick strands. Lay the strands out to dry an hour or so, or cook immediately. Spread them out so they don’t stick to each other. Do the same with the other piece of dough you set aside. You can also do this process using a pasta machine. Go to the 5 or 6 setting on the machine.
  4. Cook the pasta in well salted water for 1-3 minutes. Taste a strand to see if it is cooked. There should be a bite, but not taste like raw flour, nor be mushy.
  5. Drain and serve with your sauce immediately. Sprinkle with parmesan cheese if desired.










If not using pasta right away, flour well and make nests. Let dry for 30 minutes, then store in fridge or freezer, covered well in plastic or in a ziploc bag. Keeps 2 days in the fridge, 2 weeks in the freezer.
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