If you told me that I would ever be able to make homemade gluten-free pasta, I would have laughed in your face. But when I learned that it was not only doable, but also quite simple and easy, I gave it a shot. You can hand roll the pasta, like I did, or use a pasta machine, and you can hand-cut them with a sharp chef knife or use a pizza cutter to get the desired shape. Just keep in mind that cook-time is key here: Over-cooking means gloppy pasta, so taste as you go! —Lindsey S. Love | Dolly and Oatmeal
- Serves 2 (makes roughly 11 ounces)
- For the pasta dough:
fine sea salt
water, as needed
- For the topping:
clove garlic, minced
4 to 5
Lacinato kale leaves, stemmed and finely chopped
Kalamata olives, roughly chopped
1 to 2 tablespoons
harissa (depending on how much heat you want)
toasted pine nuts, roughly chopped
salt, to taste
freshly ground pepper, to taste
- In a large mixing bowl, whisk the flour and salt together. Make a hole in the center of the flour mound and add the eggs. Using a fork or your hands, slowly incorporate the flour into the whisked eggs until dough is smooth; if the dough is dry, add water, a drop at a time, until the dough is smooth. (Be careful with the water -- adding too much will make the dough sticky and hard to work with. If this happens, add more chickpea flour, a teaspoon at a time, until the dough is smooth.)
- Knead dough for 10 minutes, then shape it into a ball and place it on a floured surface. Cover with a tea towel and let rest for 30 minutes.
- Line a baking sheet (or large cutting board) with parchment paper, and sprinkle with chickpea flour, set aside.
- Generously flour a clean work surface with more chickpea flour and roll the dough out using a rolling pin. Roll it into a rectangle with 1/8-inch thickness or less; using a pizza cutter or a knife, carefully slice thin strands of fettuccine (about 1/8-inch wide) and place on them on prepared baking sheet. If need be, re-roll scraps, and cut them as directed.
- To cook, bring a large pot with salted water to a boil. Cook the fettuccine until it rises to the surface, about 2 to 2 1/2 minutes; taste it: The pasta should be “al dente.” Drain fettuccine and place in a serving bowl.
- Heat a sauté pan over medium heat, add the olive oil and garlic; cook for 30 seconds to 1 minute, until fragrant. Add the kale and cook until wilted, but still crunchy, 2 to 3 minutes. Toss kale, chopped olives, and harissa together; check for seasoning and adjust if needed. Sprinkle with chopped pine nuts and serve warm.