Gluten Free Laminated Pasta

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The recipe I use for gluten free pasta comes from the Caputo website- https://caputoflour.com/blogs/recipes/gluten-free-laminated-pasta?srsltid=AfmBOopmLT76-pxMEB6oHzU4C6MLBBE93F-JapZ7DkYm1qb3LnRmFgQr

It's imeperative to use this brand of flour. While more expensive than other gluten free flours, this blend is fomulated to mimic the role gluten plays in the structure of pasta dough. Without gluten, pasta dough wants to fall apart completly and won't retain it's shape enough to be formed into sheets. If you truly want homemade pasta that feels like the real thing, you should use this blend. Here's the recipe from the Caputo website-

Gluten-Free Pasta (Caputo)

Makes 1 portion

Ingredients

100g Caputo Gluten-Free Flour

1 large egg

1/4 teaspoon salt

1 tablespoon water

Rice flour (for dusting and handling)

Instructions

Combine the Caputo GF flour and salt in a bowl and mix to distribute evenly.
Make a well in the center and add the egg. Break the egg with a fork and gradually bring the flour in from the sides.
Add 1 tablespoon of water as the dough comes together. If it feels sticky, dust your hands lightly with rice flour.
Knead until the dough forms a smooth surface, about 5 minutes. Wrap in plastic wrap and refrigerate until needed.
Cut the dough in half and press each piece into a flat disc. Dust well with rice flour.
Using a KitchenAid sheeter:
- Set to the thickest setting and run the dough through. The first pass may break—just fold it back into a rectangle, dust with rice flour, and run it again.
- Continue dusting as needed to prevent sticking.
- Reduce the setting gradually and sheet to desired thickness.
Cut sheets to your preferred length, dust with rice flour, and set aside while you finish the rest.
Attach your pasta cutter and run the sheets through. Dust the cut pasta with rice flour and rest on a perforated tray or towel.
Cook in well-salted boiling water for 1–2 minutes, or until al dente. Toss gently with your favorite sauce.