Description
Craving pasta without the gluten? This gluten free pasta recipe delivers chewy, flavorful noodles made from scratch. With a custom blend of gluten-free flours and simple ingredients, it’s ideal for spaghetti, ravioli, lasagna, and more—perfect for anyone gluten-sensitive or just looking for a healthier comfort meal.
Ingredients
1 cup brown rice flour (adds structure and flavor)
½ cup tapioca starch (for elasticity and chewiness)
¼ cup potato starch (light texture)
1 tsp xanthan gum (optional, improves binding)
2 large eggs (room temp, for richness and structure)
1 tbsp olive oil (moisture and softness)
½ tsp salt
2–4 tbsp warm water (add gradually as needed)
Instructions
Step 1: Make the Dough
In a large bowl, whisk together the flours, starches, salt, and xanthan gum (if using).
Create a well in the center and add eggs and olive oil.
Gradually mix in warm water until a tacky dough forms.
Knead for 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Step 2: Roll & Shape
Divide dough into 2–4 sections. Lightly flour your surface with brown rice flour.
Roll out thinly using a pasta machine or rolling pin.
Cut into strips for fettuccine, squares for ravioli, or sheets for lasagna.
Step 3: Cook
Bring a large pot (4 quarts) of salted water to a boil.
Add pasta, stir within the first 30 seconds.
Cook for 3–5 minutes until tender.
Drain and toss immediately with sauce or olive oil.
Notes
- For cold pasta salads, rinse pasta after draining.
- For hot meals, don’t rinse—just toss with your sauce.
- Freeze uncooked noodles between parchment layers.
- Add herbs, spinach purée, or beet juice to the dough for fun variations!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Cuisine: Italian, Gluten-Free
Nutrition
- Serving Size: ~1 cup cooked
- Calories: ~250
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg