This recipe was born out of an experiment. We wanted to test Caputo’s gluten-free flour to see if it was capable of making pasta. The short answer was “no,” but with some modifications we were able to achieve a dough that can be used in larger sheets for dishes like lasagna and cannelloni.
Follow the full recipe to make stuffed pasta “rotoli,” or use the dough to make a gluten-free sheet pasta substitute.
Watch the Pasta Grammar video where we make this recipe here:
To make the “pasta” dough, you will need:
1 2/3 cup (200g) Caputo gluten-free flour, plus extra for dusting
1 tsp xanthum gum
3 eggs
2 tbsp unsalted butter (room temperature)
To make the rotoli, you will need:
Sliced ham to taste (we used about 5 oz. or 150g)
Chopped mozzarella to taste (we used about 7 oz. or 200g)
1 cup (250ml) tomato sauce
Grated Parmigiano-Reggiano cheese for topping
In a mixing bowl, thoroughly mix the flour and xanthum gum together. Transfer the flour into a pile on a smooth work surface and form a hollow in the center to create a volcano shape.
Crack the eggs into the center and begin whisking them with a fork while gradually incorporating the surrounding flour. When the mixture becomes a thick goop, add the butter and begin folding in the rest of the flour by hand. Dust with flour as necessary if it sticks to the work surface.
Knead the dough until it is smooth and even. Wrap it in plastic wrap and let rest in the fridge for 30 minutes.
The dough can now be rolled out into the desired shape. Be aware that, because it is made with butter, it will behave much more like a pie crust dough than traditional pasta and cannot be rolled quite as thin as normal dough. Dust it lightly with flour if it sticks to the work surface and/or rolling pin. Cut off ragged edges to patch up and cracks that may form.
To make the rotoli, cut the dough into long strips, about 12x2-inches. Line each strip with pieces of sliced ham and chopped mozzarella, then roll them up lengthwise. Alternatively, you can make your strips twice as wide and then cut them in half once they are rolled up.
Preheat an oven to 395 degrees F (200 C).
Spread a thin layer of tomato sauce in the bottom of a 9-inch round baking tin and vertically arrange the rotoli so that they fill the dish. Ladle the rest of the tomato sauce to completely coat them and top with grated Parmigiano cheese.
Cover the dish in aluminum foil and bake for 20 minutes. Remove the foil and bake a further 10 minutes. Allow to cool for 10 minutes before serving. Buon appetito!