Gluten-Free Pasta

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Place the flour and salt in the work bowl of a food processor.

Pulse for 15 seconds to combine.

In a small bowl or liquid measuring cup, combine the yolks and whole egg.

With the food processor running, add the yolks and egg one at a time, allowing each to fully incorporate before adding the next, until the mixture looks like wet sand and clumps briefly when pressed between your fingers.

Scrape down the sides of the work bowl.

With the food processor running, add 3 tablespoons (43g) of the water and process until the mixture starts to form large clumps with some loose dry bits remaining.

If there are more loose bits than large clumps, scrape down the sides and add the remaining 1 tablespoon (14g) water, 1/2 tablespoon at a time, pulsing until the mixture is mostly cohesive.

Transfer the dough to a (gluten-free) floured surface and knead by hand for about 30 seconds to incorporate all the loose bits and form a smooth dough.

Shape the dough into a disk about 1" thick and wrap it tightly with plastic wrap or reusable wrap.

Let the dough rest for at least 30 minutes at room temperature.

Line a baking sheet with parchment and sprinkle lightly with flour.

Divide the dough into four equal pieces (about 90g each).

Flour both sides of one piece of dough (keep the others covered) and use a rolling pin to roll it to about 1/16" thick, adding more flour as needed to prevent sticking.

Use a pizza wheel or sharp knife to cut the dough into long noodles, or use a small cookie cutter to cut out shapes.

Use a bench knife to gently transfer the pasta to the flour-dusted baking sheet and toss to coat lightly.

Coil the noodles into loose mounds ("nests") and set aside, covered, until ready to boil.

Repeat rolling and cutting with the remaining pieces of dough.

Bring a large pot of heavily salted water to a boil.

Working in several batches to avoid overcrowding, add the pasta to the water one or two mounds at a time.

Stir the noodles once to ensure they don't stick together, and boil for an al dente texture.

Drain the pasta and serve immediately with your sauce of choice.

Gluten-free pasta is best enjoyed when made and eaten on the same day; extra uncooked pasta can be stored in the freezer for up to 2 weeks and boiled directly from frozen.

Be aware that some baking ingredients can be a hidden source of gluten; refer to the blog post and allergen program details for more information.

If desired, replace the Gluten-Free Measure for Measure Flour with 1 1/4 cups (195g) Gluten-Free All-Purpose Flour, adding 2 teaspoons xanthan gum along with the salt, then follow the recipe as directed.

For best results, roll and cut gluten-free pasta dough by hand, as a pasta machine shreds the soft dough.