Fresh gluten-free pasta? It’s possible!

Homemade pasta is undoubtedly one of life’s culinary pleasures, even for those who need to exclude wheat protein from their diet due to intolerance or allergies.
The recipe for preparing fresh gluten-free pasta is simple, and with a few tricks, it will yield results appreciated even by those without gluten issues. Shall we give it a try?

Gluten-free fresh pasta: the recipe

Ingredients

• 300 g buckwheat flour
• 100 g rice flour, quinoa flour 
• 4 eggs
• A pinch of salt
• 1 tablespoon of extra virgin olive oil
• Water

If you’re preparing pasta for people with celiac disease, ensure that the flours have the crossed-out wheat symbol, the “gluten-free” label, or are listed in the Italian Celiac Association’s guide. Use only utensils that have not been in contact with wheat flour.

Preparation

As tradition dictates, sift the flours into a bowl or onto a work surface, forming a mound with a well in the center. Crack one egg at a time into a small bowl, beat it lightly, and pour it into the well. Add salt and oil, then start combining the ingredients with your fingertips, gradually incorporating the flour into the center. Knead vigorously by hand until you achieve a smooth, homogeneous, and manageable dough. Add more water if the dough is too firm, or more flour if it’s too soft.

Roll out the dough either by hand with a rolling pin or using a pasta machine. Cut it into your desired shape.

You can cook it immediately in boiling water or let it dry for later use.

Gluten-free fresh pasta: discover all the secrets

Each type of flour, whether it contains gluten or not, absorbs liquids differently, resulting in slightly varied outcomes.
This is particularly true for gluten-free flours, which absorb significantly more liquid than wheat flour.

To make flawless gluten-free fresh pasta, always have plenty of water on hand to adjust the dough as needed. Gluten provides elasticity, without it, the dough will be more delicate.

When rolling out gluten-free pasta with a machine, handle it carefully as it may break. Helpful additions include xanthan gum or locust bean gum, natural ingredients available at pharmacies (for xanthan) or organic stores (for locust bean).
A small amount will make your dough more elastic and easier to work with.

Gluten-free essentials for pasta

Can you recognize gluten at first glance?
Gluten is a network of two proteins found in cereals like wheat, spelt, kamut, rye, and barley. These proteins—gliadins (hydrophobic proteins with a single protein chain) and glutenins (made of multiple protein chains)—bond when flour comes into contact with water. Through kneading, they form a viscous network called gluten mesh, providing structure and resilience to the dough.

In gluten-free doughs, the flours lack this resilience and are considered “weak” flours. They cannot form a gluten network capable of withstanding kneading and cooking. Weak flours include corn, rice, buckwheat, and quinoa. They are best suited for quick-rise products like cookies and pastries.

Gluten and leavening

The percentage of gliadins and glutenins in the chosen flour affects the leavening process. Gluten acts as a binder and helps dough rise. For gluten-free doughs, adding viscous elements like honey can trap more gases during leavening. Another option is using natural gums like xanthan or guar gum or fibers like psyllium and locust bean gum to create a more cohesive dough.

Which is the best gluten free flour

If you’re baking gluten-free for the first time, using a certified gluten-free mix is the best option. These mixes are carefully formulated with gluten-free flours and fibers to create a resilient dough with a neutral flavor. Using a single gluten-free flour often results in bread with a sweet aftertaste and overly crumbly texture, as is the case with corn flour. Buckwheat flour, on the other hand, is higher in protein and adds firmness to the dough.

Every gluten-free mix, whether pre-packaged or homemade, should include a starchy component like tapioca starch, corn starch, or potato starch to improve texture.

Handling and baking

Due to the weaker structure of gluten-free doughs, handle them with care. Work the dough gently and minimally to help it rise properly. When using pre-packaged mixes, water plays a crucial role. You’ll need about 60% of the flour’s weight in water to achieve a uniform, workable dough. Gluten-free dough will be much softer than traditional dough but will firm up during rising.

For baking, preheat the oven to its maximum temperature and lower it only after placing the dough inside to prevent temperature shocks. Don’t worry if the crust doesn’t darken; gluten-free flours are naturally lighter in color.

Cooking gluten-free pasta perfectly

Gluten-free pasta has reached a high level of quality, making it just as tasty as wheat-based pasta. It’s often difficult to distinguish between gluten-free and regular pasta in terms of flavor. However, gluten-free pasta is made from flours with unique cooking properties, requiring special attention to achieve optimal texture and taste.

Here are some tips for cooking gluten-free pasta:

• Use plenty of water—more than you’d use for regular pasta
• Stir gently and infrequently
• Cook it for a couple of minutes less than the package instructions suggest, and let it rest off the heat if it’s still too firm. Always taste-test the pasta
• Reserve some cooking water to loosen the sauce if needed and avoid dry pasta dishes

Lastly, avoid cross-contamination by using separate pots and utensils for gluten-free and regular pasta if cooking both at the same time.