Making your own pasta can be especially difficult when dealing with gluten-free dough. We asked an expert for some tips on ...

Since strong gluten networks are what makes your ... Essentially, what you'll want to do here is to actually shape your dough before it has its first rise. Once your dough has been kneaded and ...

As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard. Turn the dough out onto a clean surface and knead for 10 minutes ...

You have to find your own style, but I usually just cup my hand into a C shape, turn my hand knuckle side up, and drape the dough off it, allowing gravity to do its work, so it gently falls onto ...

Use a dough scraper/cutter to divide into 6 pieces of equal size. Use your hands to stretch, fold and shape each piece into a ball. 10. Resting the dough balls: Transfer the dough balls to a ...