Name: Homemade Gluten Free Pasta Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Italian
Ingredients: 200 g (1⅔ cups) plain gluten free flour blend (e.g., Doves Farm Freee gluten free plain white flour); 1 tsp xanthan gum (or ½ tsp if your flour blend already contains it); 3 large eggs (US large / UK medium); ½ tbsp olive oil (optional, for smoother dough)

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Introduction

Homemade gluten free pasta is a fantastic way to enjoy fresh pasta without worrying about gluten. This recipe creates a smooth, tender dough that’s easy to work with, perfect for tagliatelle, fettuccine, or ravioli. Whether you’re gluten intolerant or just want to try something new, this pasta is delicious and versatile.

Several nests of fresh pasta are arranged on a wooden surface dusted with flour. Each nest is made of multiple long, flat yellowish dough layers, folded and curled into round shapes with soft, smooth textures. The layers have a slightly uneven thickness and some edges curl outward, giving a natural, delicate look. Small scattered bits of dough and flour create a slightly messy but authentic feel around the nests. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (1⅔ cups) plain gluten free flour blend, plus extra for kneading and dusting
1 tsp xanthan gum (or ½ tsp if your flour blend already contains it)

3 large eggs (US large / UK medium)
½ tbsp olive oil (optional, for smoother dough)

Instructions

Step 1: Whisk together the gluten free flour blend and xanthan gum in a bowl.
Step 2: Make a well in the center of the dry ingredients and add the eggs and olive oil (if using). Mix to form a shaggy dough.

Step 3: Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and supple. Adjust texture by adding extra flour if too wet or extra egg if dry and crumbly.
Step 4: Divide the dough into four equal pieces. Keep unused pieces covered to prevent drying out.
Step 5: Roll out one piece on a floured surface into a long rectangle. Fold into thirds like a letter, rotate 90 degrees, and roll out again slightly thicker than your pasta machine’s widest setting.

Step 6: Pass the dough through the pasta machine on the widest setting twice. Trim rough edges with a knife or pizza cutter.
Step 7: Continue passing the pasta sheet twice through each narrower setting until reaching desired thickness (usually setting 4 or 5 for tagliatelle or ravioli).
Step 8: Cut pasta sheets into shapes like tagliatelle or pappardelle using a sharp knife or pasta machine cutter. Dust with flour and form into nests.

Step 9: Cook fresh gluten free pasta in boiling salted water for 4-6 minutes, depending on texture preference.

Tips & Variations

Use a kitchen scale for best accuracy when measuring flour, especially if mixing your own gluten free blend.
If the dough is crumbly, add beaten egg little by little until it comes together smoothly.

Olive oil is optional but helps create a silky dough texture.
Try different gluten free flour blends to find the taste and texture you prefer.

Storage

You can keep fresh pasta in the refrigerator for up to one day, ensuring it is well dusted with flour and stored in an airtight container to prevent sticking. For longer storage, freeze pasta on a floured baking sheet until firm (about 1 hour), then transfer to a freezer bag. Frozen pasta will keep up to one month and takes about 1-2 minutes longer to cook.

How to Serve

The image shows fresh pasta dough with three nests of long flat ribbons loosely coiled in the top left corner, each nest pale yellow and dusted lightly with flour. Below the nests, a single wide sheet of pale yellow pasta dough lies flat with a soft fold near the top right, also dusted with flour, revealing a smooth and slightly textured surface. To the right of the pasta, a wooden brush with soft white bristles rests on a wooden cutting board that has a warm, natural brown color. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade gluten free flour blend?

Yes, you can use a homemade blend, but note that weight measurements are more accurate than volume. Adjust eggs or flour as needed to achieve the right dough consistency.

What if my dough is too sticky or too dry?

If the dough is sticky, sprinkle in more flour a little at a time. If it’s dry or crumbly, add beaten egg slowly until the dough becomes smooth and pliable.