Gluten Free Fettuccine Pasta
Equipment
- Kitchen Aid Stand Mixer
- Kitchen Aid Pasta Attachments
- Pasta Drying Rack
Materials
- 2 cups All Purpose Gluten Free Flour I use Cup 4 Cup
- 1/2 tsp Salt
- 1 TBSP Olive Oil
- 3-5 Eggs Just enough to make your dough come together
- Water If needed
Instructions
- Put flour in your stand mixer with the paddle attachment.
- Add in salt and olive oil and two eggs. Mix until combined. Continue to add in eggs, one at a time, until your pasta dough comes together. Your dough should not be sticky at all and should be easy to work with.
- If you are getting close to your dough coming together but can tell it doesn't need a whole egg, use a little splash of water instead of adding an additional egg.
- Let dough rest on a floured surface for 1-4 hours.
- Cut dough into 7-9 equal pieces.
- Fit your mixer with the pasta sheet attachment. Run each piece of dough through to make a long sheet of pasta, starting with the dial set to 1 and moving through each dial. I usually run each sheet through until the dial is at 3-4. This determines how thick your pasta is going to be.
- After each piece gets run through the sheet attachment, cut the ends of each sheet so that each end is even and not jagged.
- Lightly dust the sheets with Cup 4 Cup and set aside.
- Now that you have all your pieces of dough in long sheets, fit the fettuccine attachment to your stand mixer.
- Run each sheet through the fettuccine attachment.
- Hang all your fettuccine pasta on a pasta drying rack to dry. If you are cooking with them on the same day, let them dry for about an hour or more and then put them into boiling water until soft. Homemade pasta doesn't take very long to cook through.
- If you are making ahead of time for future use, let them dry completely (up to 24 hours or more) and then store in an air tight container until ready to eat.