A good homemade pasta (the Italian way) is thin, chewy and rough enough to capture the sauce. Achieving all those things in a gluten-free recipe is not easy and usually requires binders such as xhantan gum. Since all my recipes are without gums nor pre-mixed flours, I found the perfect balance to achieve the perfect egg pasta with only three natural ingredients.
You can find my notes on the process and step by step photos of this gluten-free homemade pasta right after the recipe.
How to shape gluten-free homemade pasta?
As you probably know (since you landed on this recipe after several researches) kneading and shaping a gluten free dough can be complicated. Especially with no gums nor other binders involved.
The list of ingredients in this recipe allow to achieve a thick and smooth dough. However, since flours can change from one brand to another, it might be necessary to add a little water to make the dough kneadable.
When the dough is ready, better keep it under a damp cloth to retain the moisture. Then I suggest you to take a small amount of dough and flour it over and under. This is to prevent the rolling pin to stick to the dough and the dough from the board.
The strategy I adopt is to work and shape small rectangles of pasta (see photos). In this way we avoid the pasta to break. With this method you can create different shapes: tagliatelle, pappardelle, maltagliati and even lasagna sheets.
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