Updated: Oct 8
Experience the joy of fresh pasta - but gluten free AND vegan! You will be pleasantly surprised just how wonderful the texture is.
Before you launch into this recipe - there's a few pieces of information that are handy for you to know. I tested with two brands of plain (all purpose) flour. Both Woolworths ‘Free From’ plain gluten free flour AND White Wings gluten free flour worked a treat. If you’re in Australia, pop those on your shopping list. For those of you overseas, if you’re not sure which brand to buy, hopefully the following list of ingredients from the brands I used will help: maize, tapioca, rice flour and vegetable gums. I really hope you give this fresh pasta a try. It’s even faster than traditional gluten pasta - there’s no kneading or resting involved!
GLUTEN FREE FRESH PASTA
2 cups plain (all purpose) gluten free flour
½ cup chickpea flour
1 heaped teaspoon salt
Combine the flours and salt into a large bowl. Mix in the water a little at a time, until you have a smooth but not wet or sticky dough. If it is a little too wet, add extra flour. Too dry, add a dash more water.
Form into a smooth ball of dough. You do not need to knead it.
Flour a surface generously with gluten free plain flour. Cut the dough into halves or quarters.
Taking one chunk of dough at a time, gently roll into a rectangular sheet approximately 3-4mm thick. You don’t want it too thin otherwise it may break apart. Make sure you are flouring both sides of the pasta sheets; if it starts to stick, it will break apart. Flour is your friend.
FOR RIBBON STYLE
For fettuccine or pappardelle style noodles, slice into long strips with a sharp knife or pizza/pastry cutting wheel. Carefully transfer pasta to a tray lined with a clean towel. Repeat with the remaining dough. Don’t allow it to rest and dry out - it is likely to start breaking apart.
In a large saucepan of boiling heavily salted water, cook pasta in batches for 3-5 minutes or until al dente. Drain. Once drained, you may wish to toss through some oil or sauce to prevent the pasta from sticking together. Stir through sauce. Serve immediately.
For ravioli, instead of slicing into strips, roll out a large rectangular sheet 4mm thick (remember to dust with plenty of GF flour). On the lower half of the sheet, closest to you, spoon tablespoons of your favourite filling along the sheet, leaving approximately a 2cm gap between each tablespoon of filling. Brush all the edges with a little water and fold the sheet over the filling. Gently press down around the filling, pushing out any air pockets as you go. Gently gently. Using a pastry roller or ravioli stamp, cut into shapes. Set the ravioli aside on a tray lined with a clean towel. Repeat with the remaining dough. Then cook the pasta immediately.
In a large saucepan of boiling well-salted water, cook ravioli in batches for 3-5 minutes or until al dente. Make sure the water is at a rolling boil each time you add in a new batch of ravioli. Drain carefully. You may wish to toss with some oil to prevent ravioli from sticking together. Stir through sauce and serve immediately.