gluten-free fresh pasta

Craving homemade pasta but avoiding gluten? Then you've come to the right place! With our recipe and da Carla's organic flours you can create a fantastic gluten-free fresh pasta. We've had incredibly positive feedback – even from people who normally eat gluten – and we truly hope you'll love it too!

da Carla's organic sorghum flour and millet flour are nutritious bases that contribute fibre, protein, minerals such as iron and magnesium, and natural antioxidants. Together with tapioca flour and glutinous rice flour they give a dough that is easy to work with and a pasta with a lovely, elastic texture.

Ingredients:

• 45 g rice flour (fine, white)
• 40 g glutinous rice flour (mochiko flour)
• 25 g da Carla organic sorghum flour
• 80 g da Carla organic Tapioca flour
• 30 g da Carla organic millet flour
• 8 g xanthan gum
• ¼ tsp fine sea salt
• 3 eggs + 1 egg yolk (medium eggs, approx. 165 grams total weight)

Here's how:

MAKE THE DOUGH

• Mix the dry ingredients (flours, xanthan gum, salt) in a large bowl. Tip the mixture out onto a clean work surface. Make a large well in the middle and crack in the eggs + egg yolk. Beat the eggs gently with a fork. Start drawing in flour from the edges, a little at a time, until a dough begins to form.
• When the dough becomes too firm for the fork – keep kneading with your hands. It should be firm and pliable. If it is too dry, add 1/8 tsp water (only if needed). If you're rolling by hand: add 1/4 tsp cold water from the start.
• Knead the dough for about 10 minutes until it is smooth and elastic.
• Wrap the dough tightly in cling film. Rest in the fridge for 12–24 hours. ROLL OUT AND SHAPE THE PASTA
• Divide the dough into 6 pieces. Keep the pieces you're not using wrapped in plastic.
• Set the pasta machine to the thickest setting. Dust lightly with mochiko flour.
• Flatten a piece of dough with your hands. Roll it slightly with a rolling pin if needed so it fits into the machine. Pass it through the machine on the thickest setting a few times. Fold it up and pass it through again if needed. Avoid extra flour.
• Reduce the thickness step by step, passing the dough through once per level, until you reach the second-thinnest setting (usually level 5 of 6).
• Shape the pasta straight away with a machine attachment (e.g. spaghetti/tagliatelle) or use it for filled pasta (ravioli, tortellini etc.).
• Knead any scraps back together and run them through from the beginning.
• Place the finished pasta on a lightly floured tray or chopping board. Continue until all the dough is used. COOKING, STORAGE AND SERVINGCook straight away:
• Plain pasta: Boil in salted water for about 3 minutes.
• Filled pasta: Boil for 5–8 minutes depending on thickness.
• Taste as you go – the pasta should be al dente. Store in the fridge:
• Plain pasta: Airtight container. Filled pasta: In layers with baking parchment in between, in a container with a lid.
• Place the pasta on a tray lined with baking parchment. Freeze quickly. Transfer to freezer bags or an airtight container.
• Keeps for up to 3 months.
• Cook straight from frozen – no thawing needed. SERVE
• Serve freshly cooked with your favourite sauce. For example: tomato sauce, butter and sage, cream sauce, olive oil and parmesan.