Gluten-Free Pasta Dough (GF)

Gluten-Free Pasta Dough (GF)

Ingredients:

• 1 ⅔ cups (200 g) gluten-free all-purpose flour (Cup4Cup recommended)

• 3 large eggs

Directions:

1. Make the Well Place the flour in a mound on a clean surface or in a large bowl. Use your hand or a spoon to make a well in the center.

2. Add Eggs Crack the eggs into the well. Gently beat them with a fork, gradually pulling in a little flour at a time.

3. Mix and Form Dough Continue mixing until a sticky dough begins to form. Use your hands to bring it together into a soft ball.

4. Knead Lightly flour your surface with more gluten-free flour. Knead the dough for 3–5 minutes until smooth and pliable.

5. Rest Wrap the dough in plastic wrap and let it rest for 20–30 minutes at room temperature.

6. Roll and Cut Divide the dough and roll thin sheets using a rolling pin or pasta machine. Cut into desired shapes (fettuccine, tagliatelle, etc.).

Pro Tip: If the dough feels too dry, add a teaspoon of water at a time; if too sticky, dust with a bit more flour. Always cook fresh gluten-free pasta in well-salted boiling water for 2–3 minutes only — it cooks fast!