This easy gluten-free pasta dough from Jamie Oliver is a simple, versatile recipe perfect for any pasta dish. Made with common ingredients like rice flour and eggs, it’s quick to prepare and yields smooth, tender pasta. You can shape it into tagliatelle or any style you prefer for a delicious homemade meal.
Ingredients Needed
- 150g (1 cup) gluten-free rice flour, plus extra for dusting
- 50g (1/3 cup) potato starch
- 1 tablespoon corn flour
- 2 tablespoons xanthan gum
- ¼ teaspoon fine sea salt
- 3 large free-range eggs
- 1 tablespoon extra virgin olive oil
How To Make
- Prepare the Dough: Place the ingredients in a food processor and blitz until a rough dough forms. Tip the dough onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.
- Roll the Dough: Cut the dough into four pieces. Press one portion flat with your fingertips and roll it out using a pasta machine, starting with the widest setting. Lightly dust with rice flour if the dough sticks. Roll it through the widest setting twice.
- Thin the Dough: Click down the machine settings gradually and roll the dough through each setting twice, but avoid using the two narrowest settings to prevent tearing. Roll the dough to about 2mm thick, then set it aside on a flour-dusted surface and cover it with a damp tea towel.
- Shape the Pasta: Continue with the remaining dough, then transform it into your desired pasta shape. For tagliatelle, roll it through the tagliatelle setting on your pasta machine or use a sharp knife to slice it into long strips (around 7mm thick). Place the pasta on a flour-dusted tray.
- Cook the Pasta: Cook the pasta in a pan of boiling salted water for about 3 minutes or until al dente. Serve it however you like.
Recipe Tips
- Use enough rice flour for dusting: Always dust your surface and dough with extra rice flour to prevent it from sticking while rolling. This will help keep the pasta smooth and easy to work with.
- Don’t rush the kneading: Knead the dough for at least 3-5 minutes until it becomes smooth. This step ensures a better texture and helps the dough hold together.
- Avoid the narrowest pasta machine settings: Gluten-free pasta is more delicate than regular pasta. Skip the two narrowest settings to prevent it from ripping as you roll it out.
- Work in small portions: Divide the dough into four pieces to make it easier to roll. This helps ensure each piece is thin and evenly rolled.
- Cover the dough to prevent drying out: After rolling out each sheet of pasta, cover it with a damp tea towel to stop it from drying and cracking before cooking.
How To Store Leftovers?
- Refrigerate: Let the leftover pasta dough cool to room temperature, then wrap it tightly in plastic wrap or store it in an airtight container. You can refrigerate it for up to 2 days.
- Freeze: If freezing, wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 1 month. To thaw, leave it in the fridge overnight or let it sit at room temperature for a couple of hours before using.
Nutrition Facts
Serving Size: 1 serving (approximately 100g)
- Calories: 273
- Total Fat: 8.1g
- Saturated Fat: 1.7g
- Total Carbohydrate: 41.3g
- Protein: 8.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Con Le Sarde
- Jamie Oliver Winter Squash Pasta Recipe
- Jamie Oliver Bolognese Ravioli Pasta
- Jamie Oliver Asparagus And Crab Pasta
Jamie Oliver Gluten-free Pasta Dough
Description
This easy gluten-free pasta dough from Jamie Oliver is a simple, versatile recipe perfect for any pasta dish. Made with common ingredients like rice flour and eggs, it’s quick to prepare and yields smooth, tender pasta. You can shape it into tagliatelle or any style you prefer for a delicious homemade meal.
Ingredients
Instructions
- Prepare the Dough: Place the ingredients in a food processor and blitz until a rough dough forms. Tip the dough onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.
- Roll the Dough: Cut the dough into four pieces. Press one portion flat with your fingertips and roll it out using a pasta machine, starting with the widest setting. Lightly dust with rice flour if the dough sticks. Roll it through the widest setting twice.
- Thin the Dough: Click down the machine settings gradually and roll the dough through each setting twice, but avoid using the two narrowest settings to prevent tearing. Roll the dough to about 2mm thick, then set it aside on a flour-dusted surface and cover it with a damp tea towel.
- Shape the Pasta: Continue with the remaining dough, then transform it into your desired pasta shape. For tagliatelle, roll it through the tagliatelle setting on your pasta machine or use a sharp knife to slice it into long strips (around 7mm thick). Place the pasta on a flour-dusted tray.
- Cook the Pasta: Cook the pasta in a pan of boiling salted water for about 3 minutes or until al dente. Serve it however you like.
Notes
- Use enough rice flour for dusting: Always dust your surface and dough with extra rice flour to prevent it from sticking while rolling. This will help keep the pasta smooth and easy to work with.
- Don’t rush the kneading: Knead the dough for at least 3-5 minutes until it becomes smooth. This step ensures a better texture and helps the dough hold together.
- Avoid the narrowest pasta machine settings: Gluten-free pasta is more delicate than regular pasta. Skip the two narrowest settings to prevent it from ripping as you roll it out.
- Work in small portions: Divide the dough into four pieces to make it easier to roll. This helps ensure each piece is thin and evenly rolled.
- Cover the dough to prevent drying out: After rolling out each sheet of pasta, cover it with a damp tea towel to stop it from drying and cracking before cooking.
Jamie Oliver Gluten-free Pasta Dough