Vida Recetas Editorial
Discover how to prepare a delicious gluten-free pasta dough at home, perfect for those looking for celiac-friendly options or simply wanting to explore healthier alternatives. This homemade pasta recipe is surprisingly easy and the result is as tasty as the traditional version, allowing you to enjoy your favorite dishes without sacrificing flavor or texture.
Made with chickpea flour, fine corn flour, and pastry mix, this dough offers a perfect balance of elasticity and firmness. It is ideal for making lasagna, tagliatelle, spaghetti, or any shape you prefer. Moreover, being a basic recipe, it accepts multiple variations: you can add herbs, spinach, or even beetroot for a touch of color and flavor.
Its preparation is very simple: mix the ingredients, knead until you get a homogeneous consistency, and shape it as desired. If you use it for lasagna, no pre-cooking is needed; just assemble and bake. For other pasta, let it dry, cook it, and pair it with your favorite sauce. You can also freeze it already shaped to have it ready at any time.
Cook
30 min
Servings
1
Depending on the flours or eggs, you will have to adjust the amount of the ingredients.
First mix all the ingredients, I mix the eggs one by one and I'm seeing the consistency
Knead until it is like this
Give the pasta whatever shape we want, stretching it or whatever we need.
If it's not for lasagna to cook, you just assemble it and put it in the oven.
If it is for pasta, let it dry in the form, cook and prepare to taste (it can be frozen). I recommend freezing with the ready-made form
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
