Gluten Free Fresh Farfalle Pasta

Alright, here is one I put off making for years because I was too scared to fail, but today I made fresh pasta from scratch! Doing my Italian side proud, with a gluten free twist of course. 🍝

I followed @gfshoestring’s recipe from her first book and the rolling, shaping and freezing / storing tips from @testkitchen version 1 “how can it be gluten free” book. I haven’t had farfalle pasta in over eight years and it was my go-to pasta shape of choice pre-celiac, so when I saw the directions, I changed my plan from raviolis to farfalle.

They might not look the best because they’re a bit of a brown-gray color, but they’re super tasty and salty c/o some heavily salted water. I would definitely make these again and pull them a minute or two earlier, so from fresh, maybe 4/5 minutes instead of 6/8 per the recipe.

All-in-all, it took just under two hours, but I only used about a quarter of the dough. As seen in the first photo, the the rest of the fresh farfalle was frozen and stored so it should just be a 10 minute process next time.

I learned that the dough works better if you knead the dough quarters a bit, working in a little extra flour before running it through the pasta roller. I think this part would get easier the more you did it. Otherwise, the shaping did take quite a while and I did not have room in my freezer for multiple sheet trays so it was a bit of a juggling act.