Making gluten-free pasta from scratch can be challenging due to the absence of gluten, which holds traditional dough together. Expert Andrea Congiusta emphasizes that hydration is key; gluten-free flour absorbs water differently than wheat flour. Recipes may demand more water than expected, and it's important to add this gradually to achieve a dough that holds together without being sticky. The type of flour and any gluten alternatives used affect water absorption, and a smooth finish indicates good dough consistency.
"Gluten-free flours absorb water differently, so it's essential to gradually add liquid until you achieve a dough consistency that holds together but isn't sticky."
"With that important component missing, everything from the way you handle the dough to how much water you use changes."
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