Making gluten-free pasta requires xanthan gum, an essential ingredient that mimics gluten's elasticity, keeping the noodle structure intact and enjoyable.
Xanthan gum can be found in various grocery items; it serves as a crucial ingredient for gluten-free pasta, ensuring the dough is stretchy and elastic.
It's important to integrate xanthan gum evenly with gluten-free flour before mixing in wet ingredients, otherwise the pasta won't achieve the ideal texture.
Let the gluten-free pasta dough rest before rolling to prevent it from drying out; keep unused portions wrapped to maintain moisture.
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