Fresh gluten free filled pasta

Making gluten-free fresh pasta requires considerable attention and experience: in fact, you need to find the correct mixture of flours so that the dough is not sticky and doesn’t split during cooking; you need to add the right amount of additives which replace the dense and sticky properties of gluten; and finally great manual skill is needed to knead, shape, close and package the dough, especially gluten-free filled pasta. This is why producing gluten-free fresh pasta is almost impossible for the food industry: machines cannot replace a human hand and the result is merely pasta with a chemical and non-authentic flavour. The solution, for those who want the pleasure of fresh gluten-free pasta is to rely on an artisan pasta factory.