This has been a HUGE request, both on the channel and in cooking classes! So I finally got around to playing with some gluten-free flour and found that a good old fashioned egg pasta dough works best! Along with the VERY rustic, truly hand-cut pasta form! Rolling the dough through my hand-crank machine was a struggle but simply rolling it out on the board and cutting the pasta by hand worked out great! It tastes REALLY good – no difference between this gluten-free version and regular fresh pasta! No change in cooking time either! In the video I make 2 portions of pasta, the written recipe is for 4.
