Description
A simple and quick gluten-free pasta dough made with just two ingredients, perfect for weeknight meals.
Ingredients
Scale
- 1 cup (120 g) gluten-free all-purpose flour (with xanthan gum)
- 1 large egg (≈50 g)
Instructions
- Combine the flour and egg in a medium bowl.
- Stir until a shaggy dough forms.
- Knead on a lightly floured surface for 1–2 minutes until smooth and slightly tacky.
- Wrap the dough and let it rest for 10 minutes.
- Roll or pass the dough through a pasta machine to about 1–2 mm thickness.
- Cut into desired shapes.
- Boil in a large pot of salted water for 2–4 minutes depending on thickness.
Notes
Weigh your flour for consistent results and ensure to use a blend with xanthan or guar gum for better binding.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg