Simple Gluten Free Pasta Dough
It is important to keep in mind that because gluten-free pasta is made out of chickpea flour it has more of a distinct flavor. We recommend using it with cream-based sauces, tomato-based sauces, or any other flavorful sauces.
Nutrition
per serving (≈174g)Instructions
6 stepsMix the flaxseed and warm water in a small bowl and set aside to thicken.
In a separate bowl, whisk together the chickpea flour, tapioca flour, and salt.
Add the flaxseed mixture and olive oil to the flours and mix to form a large ball. Press together with your hands and knead a little until it is sticky and soft.
Wrap the dough in plastic wrap and refrigerate for around an hour. When ready to use, remove it from the fridge and sit on a bench for 30 minutes.
Halve the dough ball and place one of the halves between two sheets of baking paper and roll out with a rolling pin until as thin as possible. If you have a pasta machine, run through a few times to even out.
Use as desired, or follow one of the other shaped pasta recipes available on this website!
