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Authentic Gluten-Free Cavatelli Pasta Recipe: Achieving Perfect Chewy Texture Without Gluten

A close-up of a white bowl filled with homemade gluten-free cavatelli pasta coated in a vibrant red sauce.
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Learn how to make homemade gluten-free cavatelli pasta from scratch. This recipe uses a specific flour blend and shaping technique to give you chewy, al dente noodles that hold sauce well.

Ingredients

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  • 1 cup brown rice flour
  • 1/2 cup tapioca starch (or potato starch)
  • 1/4 cup sorghum flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup warm water, plus more if needed
  • 1 tablespoon olive oil

Instructions

  1. In a large bowl, whisk together the brown rice flour, tapioca starch, sorghum flour, xanthan gum, and salt. This blend creates the best gluten free pasta dough.
  2. In a separate small bowl, whisk the egg, warm water, and olive oil until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface (use extra brown rice flour). Knead for 5 to 7 minutes until the dough is smooth and firm. If the dough is too dry and crumbly, add water one teaspoon at a time. If it is too sticky, add a small amount of brown rice flour.
  5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is key for chewy gluten free noodles.
  6. Divide the dough into four equal pieces. Keep the pieces you are not working with covered.
  7. Roll each piece into a long rope, about 3/4 inch thick. If you are using a pasta machine, roll the dough through the widest setting first, then fold and repeat until smooth before thinning.
  8. Cut the rope into 1-inch pieces.
  9. To shape the cavatelli, press the side of a knife or a gnocchi board lightly onto one piece of dough. Roll the piece toward you while pressing down gently to create the characteristic hollow shape. This is a crucial gluten free pasta shaping technique.
  10. Place the finished cavatelli on a baking sheet dusted generously with rice flour to prevent sticking.
  11. Bring a large pot of salted water to a rolling boil. Add the fresh pasta.
  12. Cook for 3 to 5 minutes. Taste a piece; it should be al dente gluten free pasta.
  13. Drain immediately and toss with your favorite sauce.

Notes

  • For a vegan gluten free cavatelli, substitute the egg with 1/4 cup of mashed cooked sweet potato or an additional 1/4 cup of warm water mixed with 1 teaspoon of psyllium husk powder.
  • If you prefer a nut free gluten free pasta, this recipe works well as it relies on rice and starch flours.
  • This dough works well when rolled through a pasta machine on the medium setting before cutting, but avoid rolling it too thin, as gluten free dough tears easily.

Nutrition

Find it online: https://blissbatter.com/gluten-free-cavatelli-pasta-recipe-easy/