Fresh gluten-free pasta, prepared with eggs, is perfect for serving first courses based on stuffed pasta or lasagne.
If you have found yourself having to cook for someone suffering from celiac disease at least once, you will have realized how difficult this can be. However, following a gluten-free diet can be quite simple once you understand how to bend flours obtained from gluten-free cereals to your will. With this gluten-free fresh pasta recipe we succeeded.
Finally you have at your disposal a perfect basic recipe for preparing stuffed pasta, lasagna and tagliatelle . Its neutral taste makes it particularly appreciated even by those who do not follow this type of diet and its cooking properties are truly perfect.
How to prepare fresh gluten-free pasta
We then opted for an equal dose of rice and corn flour, but buckwheat or teff flours would also be fine. First, put the powders on a work surface and make a hole in the center to recreate the classic fountain.
Break the eggs into the hole and start kneading, first with a fork, then by hand.
Gluten-free flour absorbs much more liquid to stay elastic and hydrated, which is why keep some water on hand to add if necessary.
Before using the homemade gluten-free pasta, let it rest in the refrigerator for at least 30 minutes , then roll it out with the help of a rolling pin or a grandmother's duck.
Some gluten-free egg pasta recipes include the addition of xanthan gum , a food additive on sale in specialized shops and perfect for giving elasticity to gluten-free dough. To obtain a perfect gluten-free egg pasta, you can alternatively replace the starches (corn or rice for example) in half the flour. In fact, the latter will act as a binder in place of gluten.
We recommend storing the pasta for a maximum of 24 hours in the refrigerator . Alternatively, you can freeze it : roll it out and cut it as you like, let it freeze for a few hours in the freezer, spacing the pieces of dough well apart, then divide the portions and put everything in one or more freezer bags and place back in the freezer until needed.
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