So lately I have decided to adapt my diet to being gluten free for health reasons and along with that comes a lot of restrictions. I picked up some gluten free snacks and gluten free pasta at the grocery store only to be completely disappointed in the way the pasta tasted…TOTALLY different than real pasta. I won’t live with that… I am a pasta conossieur and I will not eat shitty pasta. (Pardon my language). So tonight I was craving a good sauce and pasta and so I started my attempt at making a good, dependable gluten-free pasta dough.
I started my research persay, by adapting a dependable regular pasta dough recipe that I have used time and time before. It comes from a cookbook The Glorious Pasta of Italy, by Domenica Marchetti. (You can find it at Crate & Barrel- it’s a lovely book to have on hand). Their basic pasta recipe makes for a beautiful, delicate, yet elastic dough that turns out right every time. I simply substitutted in the recipe regular flour with gluten free all purpose flour by King Arthur Flour.
So now for the results. WHAT THE HECK. When I was working with it and kneading I definitely noticed that it was wayy less elastic of a dough. I figure there must be a way to tackle this downfall…maybe xanthan gum? If you have tried gluten-free dough and found a way to get rid of the delicate & rip-prone dough, please comment below! On a side note, the dough when cooked tasted amazing. However I did make ravioli so they broke as I was folding the dough over the filling before cooking, making it a little messy. But when cooked, it was very similar tasting to normal dough. Thank you, meanwhile I will do a little research and try again! 🙂