How to Make Gluten Free Pasta
How to Make Gluten free pasta - Easy and delicious!
Healthy, because
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Nutritional values
Gluten-free flour often consists of corn flour, rice flour and corn starch. It thus provides plenty of energy-giving carbohydrates as well as easily digestible starch.
Those who tolerate gluten well can of course also prepare the pasta with herbs with normal flour. As for the herbs, there are no limits to your imagination: just use your favorite variety.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 94 mg | (2 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 22 ¼ ozs gluten-free flour (or flour mixture) for pasta + 2 tablespoons for processing
- 4 eggs
- 2 Tbsps olive oil
- ¼ tsp salt
- 1 bunch Fresh herbs (oregano, parsley)
Kitchen utensils
Preparation steps
Knead flour, eggs, oil and salt into a smooth, pliable dough, adding 3-4 tablespoons water as needed. Form dough into a ball and let rest in the refrigerator for 30 minutes, covered or in a damp kitchen towel.
Divide dough into 3-4 pieces and knead again. Shape the dough into rectangular pieces and roll out to the thickness of the back of a knife using a pasta machine or a rolling pin on a lightly floured work surface. Using the pasta machine, roll through the dough from speed 1 to speed 4. Then cut all the dough sheets in half.
Wash the herbs and shake dry, place a few leaves at a time on one half of the dough. Place the 2nd half of the dough on top (with as little flour in between as possible; or brush with water) and roll out thinly again with the pasta machine on speed 4 and 5 or with the rolling pin. Use up all the dough sheets in this way.
Using cookie cutters or a pasta roller, cut or cut out pasta from the dough sheets as desired and cover and let dry on lightly floured work surface for 5-10 minutes. Then cook gluten-free pasta with herbs in boiling salted water for 3-4 minutes. Then drain and serve as desired.
