Fresh Pasta Dough (Gluten Free, Egg Free)

READY IN: 1hr 2mins
Recipe by JoeyV

I do a lot of experimenting with fresh gluten free pasta dough ever since my wife and 3 kids were diagnosed with Celiac disease. This one we didn't care for, but it DID work, so I'm posting for those who want to make fresh pasta dough gluten free, egg free, soy free, blah blah blah. I'm sure it could use more refinement, but I leave that to you. I hope this recipe helps someone out there, I'm going to go back to using eggs.

Ingredients Nutrition

  • 1 cup gluten-free flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
  • 1 cup water
  • 4 tablespoons chia seeds

Directions

  1. I am not going into any details about dough consistency, tips for using a pasta machine, etc. I will only say that if you've never made fresh pasta before (especially gluten-free) you'll need some practice before it comes out right.
  2. I started by soaking the chia seeds in the water for 15 minutes, and stirred to create an egg-like mixture.
  3. (I think I only ended up using about a 1/4 cup of the chia mixture) Add the flour a little at a time to the chia seed mixture, until you end up with a good firm ball of dough.
  4. Roll out dough using a pasta machine, and cut how you like for fettuccine, lasagne, etc. I made thicker fettuccine with it because I was concerned that the seeds might create voids that would allow the pasta to break or fall apart if I went too thin.
  5. I cooked this pasta immediately after preparing. I typically dry my fresh pasta in the freezer or by hanging before cooking, and I assume you can do that with this too.

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