Terran and River make a quick recipe for a delicious Gluten-Free Fettuccine that the whole family will enjoy.

Gluten-Free Fresh Pasta

Ingredients For Pasta

12/3 cup of flour plus more for kneading and dusting

1 tsp of xanthan gum

3 medium eggs

2 Tbls of water

Directions

In a bowl mix flour and xanthan gum until evenly distributed. Make a well in the middle of the dry ingredients and then add the eggs into the well. Now whisk the eggs and then slowly incorporate the dry ingredients. If the dough is too dry add cold water until dough holds together. Then knead the dough for 2-3 minutes until smooth. Allow dough to rest for 15 minutes.

To roll out your dough you will need to separate your dough into 4 even lumps. Flatten each lump of dough. Then pass the dough through the pasta machine at its widest setting. After you have passed the four lumps of dough through the first time you will set the pasta machine to its medium width setting. Now pass the dough through the medium setting. The dough should now resemble thin sheets. Finally, change the pasta machine setting to fettuccine cut. Run your sheets of dough through the fettuccine setting. Place your now cut noodles onto a floured countertop. Then toss the noodles in the flour (this prevents them from sticking to one another). Add the noodles into a pot of boiling water. Fresh pasta cooks much faster than dried pasta. Cook the noodles for 3-4 min. Make sure to test the noodles for doneness often so you don’t overcook them. And that is all folks!

Pesto

Ingredients

2 cups of fresh basil

½ cup of parmesan reggiano

½ cup of olive oil

⅓ cup pine nuts

3 cloves of garlic

¼ teaspoon of salt, more to taste

⅛ teaspoon of pepper, more to taste

Pulse the basil and pine nuts in a food processor. Then add in cheese and garlic, scrape the sides of the food processor then slowly stream in oil. Then stir in the salt and freshly ground pepper, and more if needed. Enjoy!

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