Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup tapioca flour/starch
- 2 large eggs
- 1/2 teaspoon salt
- Water, as needed
Instructions:
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca flour/starch, and salt until well combined.
- Create a well in the center of the dry ingredients and crack the eggs into the well. Whisk the eggs with a fork or a whisk, gradually incorporating the dry ingredients until a dough forms.
- If the dough is too dry, add water, a tablespoon at a time, until the dough comes together and is pliable, but not too sticky. If the dough is too wet, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
- Turn the dough out onto a clean, lightly floured surface and knead for a few minutes until smooth and elastic.
- Divide the dough into 4-6 equal portions, depending on how large you want your pasta. Roll out each portion of dough into a thin sheet using a rolling pin or a pasta machine.
- Cut the rolled-out dough into desired pasta shapes, such as spaghetti, fettuccine, or lasagna, using a knife or a pasta cutter.
- Bring a pot of water to a boil, add salt to taste, and cook the gluten-free pasta for 2-3 minutes, or until al dente. Gluten-free pasta cooks faster than regular wheat-based pasta, so keep an eye on it to avoid overcooking.
- Drain the cooked pasta and toss with your favorite sauce or toppings. Enjoy your homemade gluten-free pasta!
Note: Cooking times and textures may vary depending on the type of gluten-free flour used, so it’s always a good idea to follow the package instructions and adjust as needed. Also, be sure to thoroughly read ingredient labels and check for potential sources of gluten cross-contamination if you have celiac disease or a severe gluten intolerance