Gluten-Free Pasta | Basics with Babish

Start by measuring out 12 ounces of gluten-free flour.

Add a couple of big pinches of kosher salt and whisk to combine.

Add 8 ounces of eggs to the flour mixture.

If the mixture turns into a paste, add more flour until the right consistency is achieved.

Knead the dough in a stand mixer for about five minutes.

Knead by hand to get a feel for the dough.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Subdivide the dough into a few pieces and roll it out by hand to test its strength.

Roll out and laminate the dough by rolling it out and folding it on itself many times.

Pass the dough through a pasta roller, which may result in a crumbly disaster.

Switch to using Bob's Red Mill one-to-one gluten-free flour for a better result.

Repeat the same recipe and method with the new flour.

Cook the pasta for 2 to 3 minutes or until it floats in boiling water.

Prepare a classic pasta aglio e olio by heating 3 tablespoons of olive oil in a large sauté pan.

Thinly shave 2 or 3 cloves of garlic into the cold oil and place over medium-low heat.

Allow the garlic to gently bubble and cook until slightly brown.

Add the cooked pasta to the sauté pan with the garlic and oil, along with 1/4 to 1/3 cup of pasta cooking water and the juice of 1 lemon.

Cook for about one more minute in the mixture before adding freshly chopped parsley.

Toss everything together until the sauce is thick and emulsified.

Season with kosher salt, freshly ground black pepper, and red pepper flakes if desired.

Equipment Needed

Spice Level:

Dietary