Gluten Free Pasta Trial

All you gluten free lovers… I am sure you have seen or used this product. Cup 4 Cup All Purpose gluten free flour. The advertising and idea for this flour is that you can substitute it for regular flour in all your recipes “Cup 4 Cup”

So today I thought I would give it a whirl. I do have a gluten free pasta recipe with several different gluten free flours about 8 or 9 ingredients. The one I played with today is down scaled to 6 ingredients. Pretty simple Cup 4 Cup, almond flour, eggs, olive oil, sea salt & water.

I decided to make the gluten free pasta the old fashion way on my wooden table. I wanted to be able to feel the moisture content in the dough. If you have been to one of my cooking classes you have heard me say that gluten free flours are a whole different animal. Yes they are. It takes some time to get used to them. The dough seemed a bit dry and I ended up adding 1 1/2 tablespoons water. (I will post the recipe at the end) The dough came together nicely. I wrapped it in plastic wrap and let it rest for 20 minutes .

Now the fun begins! Let’s cut off a chunk and see what happens.

The first roll through on the widest setting it looks like a shaggy mess.

Don’t panic, start patting and folding. It almost feels like working with pie crust. Roll through the widest setting again.

And again…. keep fold and running through the widest setting 5 to 6 times and you will notice the dough smoothing out and coming together. After you have run the dough through the widest setting 5 to 6 times then you can start running through your machines adjustment settings to thin out the pasta. Notice you do not see any flour on the board. I did not use any flour through the rolling process.

I wish I would have gotten a better photo. See the dough on the left, still looking a bit shaggy. Look to the right and you will see a silky dough. It just takes patience.

This dough dries out quickly, so you want to make sure the dough you are not working with is covered. You do not want to wait to long before cutting. Once the pasta is cut place it in a bowl or sheet pan, cover with plastic wrap and refrigerate until you are ready to cook it. The pasta is delicate, you do not want to leave it out uncovered.


8 ounces Cup 4 Cup

2 tablespoons fine almond flour

1/2 tablespoon olive oil

Sprinkle of sea salt

2 whole eggs room temperature

Water as needed (I used 1 1/2 T )

Mound the flours on your counter top, sprinkle your salt, make a well in the center, add your egg and olive oil.

Using a fork start whisking the egg and oil and start incorporating flour into the center. Now you just have to get your hands dirty and start working the dough. If the dough is coming together but there is still a bit of flour on the board sprinkle 1 tablespoon of water on the flour and work into the dough. Use water as needed. Once the dough ball is formed wrap it in plastic wrap and let rest for 20 minutes before you begin to roll.

I even made gluten free Corzetti pasta with my new Tuscan Corzetti Pasta Stamp.

I will post photo’s of the cooked & finished pasta dish.