Saturday, 5 November 2011

Gluten Free Fresh Pasta Recipe

This recipe will take you about 20min to make. It’s a great GF substitute and being ½ Italian it meets my needs for a GF pasta that I can have whenever I want.

225g        amaranth flour
125g        tapioca flour
1              egg
1              Tablespoonp walnut Oil
1-2           tablespoons water


Sift together the flours into a large mixing bowl then make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Cover with cling film and allow to rest for 20 minutes.

Roll out thinly and form into whatever pasta shape your recipe calls for. Cook as you would for any fresh pasta in boiling water for 3-4 minutes.


  1. Can't wait to try this (and the recipe looks so simple)! Will it work for ravioli?

  2. Yes it will, just roll it out, have fun :)