Making Gluten-Free Pasta with Cup4Cup Flour | Williams-Sonoma

Make a well with the flour to set a border.

Add 5 egg yolks to the well.

Add 2 cups of Cup4Cup gluten-free flour.

Add 2 tablespoons of olive oil.

Add 1 tablespoon of milk.

Slowly incorporate the flour into the egg yolks to avoid lumps and shorten the kneading process.

Knead the dough until it comes together and is elastic.

Wrap the dough in plastic wrap and let it rest in the cooler for about 20-30 minutes.

After resting, stretch out the pasta dough.

Sprinkle the dough with more Cup4Cup flour to prevent sticking.

Fold the dough a couple of times to work it and make it more elastic.

Roll the dough down to the desired thickness using a pasta roller.

Trim the pasta to ensure even noodles.

Dry the noodles in a single layer for a couple of hours before cooking.

Equipment Needed

Spice Level:

Dietary