If you are tired of the over-priced, less-than-impressive tasting gluten-free spaghetti you find on the shelf at your local grocery store, THIS POST IS FOR YOU.
I have maybe found one or two brands of gluten-free spaghetti that doesn’t fall apart or taste like garbage. Pasta is my favorite comfort food and being gluten-free has not made that adjustment enjoyable.
If you have a Kitchen Aid with the pasta attachment, you are set. If you don’t have one, I HIGHLY recommend the investment. However, if you don’t have one yet, don’t worry! There are adjustments you can make to this recipe and believe me, before I got my Kitchen Aid, I tried them all. I once forgot that I did not own a rolling pin and used a wine bottle, covered in flour, to roll out my dough. I then used a pizza cutter to cut the dough into semi-spaghetti shaped noodles. I was getting that spaghetti one way or another and a pizza cutter was surprisingly effective.
They also make some GREAT stand-alone spaghetti cutters that work just fine!
The biggest misconception about homemade spaghetti is that it takes a long time to make. MYTH BUSTER: it surely does not.
I spent about 15 minutes on this before the fresh-cut noodles went into the boiling water. The great thing about fresh noodles… they only need about 4-5 minutes to boil before they are ready!
Now, I don’t want to tell you how to live your life, but when we were traveling in Italy, we met a restaurant owner that said, “No Italian would dream of assembling spaghetti the way you do in America, where you put plain spaghetti on a plate and top it with sauce. We heat the sauce in a saucepan, mix in the appropriate amount of spaghetti, mix it together and plate it”. I took this to heart and honestly, I haven’t assembled any pasta the “American way” since!
Give these a shot the next time you are craving some delicious gluten-free spaghetti and you want to try your hand at gluten-free spaghetti noodles! You will not be disappointed.
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