JOIN THE PASTA CLUB 🫶
And make it yourself – just one egg per person
One serving of GLUTEN FREE PAPPARDELLE…
1 large egg(or 50ml warm water) + 1/2 cup [~90g] Gluten Free flour (my fave is Cup4Cup)
Knead just until combined and softened, no need to rest since there’s no gluten to relax! Roll out carefully, and cut into strips
Ready to cook immediately for 4-5 mins, depending on thickness of sheet
**FIND THE FULL IN DEPTH PASTA MAKING VIDEO OF GLUTEN FREE PASTA ON MY PAGE**
Full recipes for all my pasta, simple sauces & more can be found at peacelovepasta.com – my free recipes are pinned 🙂
If you love pasta and want to support, my brand new pasta for beginners cookbook is officially available for preorder for delivery November 4th just in time for the holidays – grab your copy here: https://buonapastaclub.com/my-cookbook/
FIND THE FULL PROCESS LONG FORMAT VIDEO FOR MAKING YOUR OWN PASTA ON MY PAGE!
(this includes my egg pasta, semolina no egg pasta, and gluten free pasta!)
And find all my frequently asked pasta questions on my page under my FAQs Playlist!
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19 Comments
At first, I wondered if it was really gluten-free, but the way it was brittle at the edges and looks more course than it would have with wheat flour makes it easy enough to see. Congratulations on making pasta from scratch.
Love this! Is it all purpose flour or plain flour?
can u make a full recipe video with the ingredients lists and time to rest and cooking time pls
Made this earlier for the first time and it was delicious! Thanks for sharing it and making it so simple to follow along
FIND MY FULL IN DEPTH GLUTEN FREE PASTA MAKING VIDEO ON MY PAGE! PS RECIPE IS IN THIS VIDEO'S DESCRIPTION 🙂
U said 1 egg but you used two false advertisement
Guys, I need help I keep overcooking my pasta !!! On my first attempt, I let it cook for 5 minutes which now Ik is way too much for fresh pasta dough ( it was a small portion), on the second attempt I let it cook for 2 minutes but I cut the spaghetti strips way too thick. It still came out very rubbery as if I overcooked it. On my third attempt, the dough was perfect the strips were perfectly cut and I cooked it for 1 minute but it still came out rubbery and overcooked ( it was a tiny bit better than the other attempts). Can somebody tell me what I'm doing wrong??!!
your videos are great to watch… but they’re awesome to listen to…
I'd be worried about the nail polish, but giving making it from scratch a go must be so satisfying! And you can always adjust to amount of people present. Great skill!
I made this yesterday but I incorporated it into chicken noodle soup in smaller pieces! So good and you're awesome for this, thank you! Also, could you please show us how some of your pasta designs look after they're cooked, like the halloween pumpkin/worm and the Valentine rose pasta! Pleaseeee and thank you, such good content and I can't wait to see more! 😊
So before it was water now it egg? Im confused
1 egg – 100 grams of flour
Thank you so much I’m on a diet and it’s my time of the month so I’ve been craving pasta but there is none that fits my diet but with this I can just use almond flour and eggs!
Ha! I saw ya fettuccine video and figured it wouldn't work without gluten. I'ma try this!
Song name please??
Didn't you just post this same video like a week ago?
Thanks for this, made it for dinner 10/10
Did this, took a long time. Gotta recommend doing larger batches and freezing.
That’s 2 eggs btw