Homemade Gluten-Free Fresh Pasta (That Does Not Break)

Fresh Pasta Is Possible

If you have ever tried to make fresh gluten-free pasta with a generic 1-to-1 flour blend, you know exactly how it ended: crumbling, tearing, and absolute frustration.

Generic GF flour blends do not have the elasticity required to be rolled out into microscopic sheets.

But Italians did not want celiacs to suffer without fresh pasta. And they found a solution.

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The Secret Ingredient: Caputo Fioreglut

To make fresh pasta that stretches, bends, and twirls perfectly on a fork, you absolutely must use Caputo Fioreglut Gluten-Free Flour. This flour is imported from Italy and is made with gluten-free wheat starch (it is completely safe for celiacs, the gluten protein has been removed). It behaves exactly like real wheat flour.

Do not try this recipe with Bob's Red Mill or King Arthur. It will fail. You need the Fioreglut.

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The Right Equipment

Because Fioreglut dough is intensely elastic, rolling it by hand with a rolling pin is a massive workout. You need mechanical help.

Equipment Needed For This Recipe:

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The Recipe

*Prep: 45 mins | Cook: 3 mins*

Ingredients

Instructions

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