Gluten Free Pasta Recipe

July 21st, 2009 by Jean Duane


Pasta is one of those foods that has been a challenge on a gluten-free diet, but no more.
Elise Wiggins, Executive Chef of Panzano Restaurant, 909 17th Street, Denver, CO 80202 has given me permission to post her fantastic pasta recipe. It is surprisingly easy, and made using the traditional pasta-making method. And the best part — it is GFCF! Here?s how:

Elise Wiggins, Executive Chef Panzano Restaurant

Elise Wiggins, Executive Chef Panzano Restaurant


1 cup Bob?s Red Mill Amaranth Flour
? cup Bob?s Red Mill Tapioca Flour
1 Egg
1 tsp. Hazelnut Oil
1-2 TBS water
1. Combine dry ingredients. Create a well. Crack the egg in the center. Add oil and 1 TBS of water. Using a fork, gently whisk in the wet ingredients with the dry.

    CAUTION: Do not force the ingredients together in a quick fashion.

Your dough will be lumpy. The dough should pull together and not be sticky to the touch. If it is, add more amaranth flour. Vice versa: If the dough is too dry, add the remaining TBS of water.
2. Wrap the dough in plastic wrap and allow the dough to rest for an hour. When it turns dark, it is ready to roll out. Roll out and shape into your favorite pasta shape.
When Elise demonstrates a recipe, she?ll say ?Food talks to you? feel it.? That explains why one day you might need 1 TBS of water, and another day, you?ll use 2 TBS. The humidity of the day, type of flour, location in the country all make a difference. The dough will ‘tell’ you what it needs. Thank you Elise, for sharing this versatile recipe for pasta!
Panzano Restaurant has a gluten-free menu which changes regularly with chef specials. Look for dishes such as Gamberi Risotto with shrimp, roasted red peppers, fresh basil and carnaroli, Capesante, pan seared sea scallops, prosciutto and grilled asparagus, or Buridda ? Genovese seasonal seafood stew with lobster broth. They will accommodate dairy-free requests too. s-logo1 ?Alternative Cook, 2009. All Rights Reserved.

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2 Responses to “Gluten Free Pasta Recipe”

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