Rustic Gluten-Free Pasta

Traditional pasta relies on gluten and eggs for its stretch, elasticity, and structure. In this recipe, psyllium husk becomes the bridge that replaces both, allowing us to create a dough that can be rolled, cut, and cooked successfully without wheat or eggs.

Psyllium husk is a type of soluble fiber derived from the outer coating of the seeds of Plantago ovata, a plant native to the Mediterranean region. When combined with warm water, it forms a gel that gives gluten-free dough the flexibility and strength needed to make beautiful, rustic pasta.

You will need:

2 ½ cups Caputo Fioreglut Gluten-Free Flour

1 cup warm water

1¼ tablespoons psyllium husk powder

1¼ tablespoons extra virgin olive oil

⅝ teaspoon salt

In a small bowl, combine the warm water and psyllium husk. Stir well and allow it to rest for 5–10 minutes, until a thick gel forms.

In a large bowl, whisk together the Caputo Fioreglut flour and salt.

Make a well in the center of the flour mixture. Add the psyllium gel and olive oil.

Using a spoon or your hands, mix until the dough begins to come together. Knead the dough for 5–7 minutes, until smooth and flexible. If the dough feels dry, add warm water 1 tablespoon at a time. If it feels sticky, dust lightly with additional flour.

Cover with plastic wrap or a damp towel and let rest for 20–30 minutes. This allows the psyllium to fully hydrate and makes the dough easier to work with. Divide the dough into smaller portions.

Work with one piece at a time, keeping the remaining dough covered so it does not dry out.

Dust your work surface and rolling pin generously with flour. Roll the dough slowly until it is thin but not tearing. Thanks to the psyllium husk, the dough can be rolled relatively thin, though it is best to keep it slightly thicker than traditional wheat pasta.

Cut into:

• Rustic fettuccine

• Pappardelle

• Lasagna sheets

• Or your favorite pasta shape

Toss the cut pasta lightly with flour to prevent sticking.

Bring a large pot of generously salted water to a rolling boil.

Cook the pasta in small batches to avoid overcrowding, which can cause gluten-free pasta to become mushy.

Fresh gluten-free pasta cooks very quickly—usually in 2 to 4 minutes. Begin testing as soon as the noodles float to the surface.

Drain gently and immediately toss with your favorite hot sauce.

Serves 2-4

Bella's Tip

Fresh gluten-free pasta is delicate but incredibly rewarding. The psyllium husk provides the elasticity traditionally supplied by gluten and eggs, creating a rustic pasta with excellent texture and bite. Handle it gently, cook it briefly, and serve it immediately for the best experience.