Making homemade gluten-free pasta with two ingredients takes only a few minutes to do and tastes like you spent all day cooking. This pasta has the perfect texture – a texture that you miss and crave now since you started a gluten-free diet. This post contains affiliate links. Please read my disclosures.
Whenever I feel sad about pasta, I bust out my pasta machine and make homemade gluten-free pasta. It tastes better than any pasta made with or without gluten.
You might think making homemade pasta is hard to do, but all you need is flour and eggs, and in about 20-30 minutes, homemade pasta awaits you. It’s so simple to make, and once you get the hang of the pasta-making experience, you’ll be making homemade pasta all the time.
The Pasta Machine
If you’re serious about making fresh, homemade pasta, you’ll want to invest in a dedicated gluten-free pasta machine. Do NOT use a shared pasta machine because gluten bits get stuck in the appliance and will contaminate the gluten-free pasta dough.
I own an electric Marcato Atlas Pasta Machine, and I love it. My mother-in-law bought it for me for my birthday the year after I was diagnosed with celiac disease. It’s the best gift ever.
You can get a manual pasta machine with a crank, but it will be harder to work with, especially given that gluten-free pasta cracks easily. My pasta machine has a motor that lets me gently glide the pasta sheets through the machine with little effort or worry of breakage.
You don’t have to own a pasta machine to make homemade gluten-free pasta. If you own a Kitchenaid Standing Mixer, you can purchase the pasta attachment and use that to cut the pasta into beautiful strands.
And you can even cut the pasta into strands by hand with a knife or pizza cutter. The strips may not be as thin or even as they would be if you used a pasta machine, but it’ll work.
It’s hard to believe that this recipe requires only two ingredients, but that’s all you need to make delicious, homemade, gluten-free pasta from scratch.
You’ll need three large eggs + 200 grams of a 1-to-1 gluten-free flour blend. That’s it!
I use Bob’s Red Mill 1-to-1 Gluten-Free Flour blend, which always works well. Others have made this recipe using King Arthur Measure-for-Measure Gluten-Free Flour and Cup 4 Cup All Purpose Gluten-Free Flour. The flour blend should include xanthan gum; if not, add one teaspoon.
Making Gluten-Free Pasta
Making gluten-free pasta is easy, and with time, it will be easier for you too.
Please note that my original two-ingredient gluten-free pasta recipe used a food processor to blend the eggs and flour. However, I think it’s easier and less messy to mix everything by hand. You can use either option.
On a floured surface (I use a Silpat mat), add the flour, create a well in the center of the flour, then add the eggs to the well.
Use a fork to incorporate the flour as your scramble the eggs. Once the dough comes together, use your hands to mix the dough and form it into a sticky dough ball.
Divide the dough ball into four sections to make it easier to work with. Roll out each of the four sections into long strips using a rolling pin. This will make it thin enough to run through the pasta machine successfully.
Feed each pasta sheet through the pasta machine twice, first on the #1 setting and then on the #2 setting, to get the sheets as thin as possible. To make it easier to work with, I recommend cutting the sheet in half before running it through the pasta machine for round #2.
Cut off fray edges so the sheets of dough look as clean as possible. Removing the fray edges will ensure the pasta strands come out even and beautiful.
Feed each dough sheet through the pasta machine to cut it into the desired strands.
Place nests of the cut pasta on a floured tray until you’re ready to cook the whole batch.
Bring a large pot of salted water to a boil and add the pasta. Be sure to separate the pasta before putting it into the water so you don’t get clumps.
Boil the pasta for 1-2 minutes, then drain and serve. The noodles cook quickly, so watch them carefully.
These homemade gluten-free pasta noodles taste fabulous with a bit of olive oil and salt or topped with your favorite jarred or homemade tomato sauce, pesto sauce, or a garlic-butter sauce like the one I used in my homemade gnocchi.
Why We Love Homemade Pasta
We love homemade pasta for so many reasons:
The Texture: These strands of pasta are chewy and doughy, offering that gluten-y texture you miss when you’re on a gluten-free diet.
The Taste: It tastes like homemade pasta and rivals any pasta, even pasta made with gluten.
It’s Easy: Once you realize you only need flour and eggs to make homemade pasta, you’ll never return to the store-bought stuff again.
It’s Homemade: Nothing tastes better than homemade pasta, especially if you’re a pasta junkie like me. Homemade pasta is perfect for cooking a romantic dinner for two.
You might enjoy these recipes, too:
- Five Ingredient Gluten-Free Bagels: This recipe will have you reaching for the smear in no time!
- Gluten-Free Egg Noodles from Scratch: A slight variant on this recipe if you’re craving egg noodles.
- Slow Cooker Turkey Meatballs: These meatballs taste great over your homemade pasta, or serve them over steamed spaghetti squash.
- Gluten-Free Pumpkin Gnocchi: If you like pasta, I have a feeling you’ll love these delicious potato-pasta dumplings too.
Two-Ingredient Gluten-Free Pasta Dough
- Pasta machine
- Rolling pin
- 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour* + extra for rolling out the dough (200 grams is equivalent to ~1 1/4 cups + 2 Tbsp) – see notes
- 3 large eggs
- Add the flour to a clean, well-floured surface (I use a Silpat mat). Create a small well in the center of the flour. Add the eggs to the well, then use your fork to scramble the eggs and incorporate a little bit of flour at a time. Once the dough becomes too stiff to mix with the fork, use your hands to work the dough together into a sticky ball. The gluten-free dough doesn't require kneading, so once the flour is fully incorporated into the eggs, it's ready to go.
- Place the dough ball on a floured surface and cut it into four equal sections.
- Roll out each section into a long, thin flat layer on a floured surface. It should resemble a lasagne sheet. To get the sheets of dough evenly flattened, run the dough through your pasta machine on Setting #1. Then run each sheet through the pasta machine on Setting #2. (If the sheets are too long to feed through the pasta machine without breaking, cut them in half before running them through the pasta machine on Setting #2.) Use a pizza cutter or knife to remove any fray edges from the pasta.
- Add each sheet through the pasta machine again, this time on the pasta cutting setting of choice. Add the strands of pasta to a lightly floured surface until you're ready to cook it.
- Add a pinch of salt to boiling water, then add the pasta strands to the water and cook for about 1-2 minutes. The pasta cooks fast, so watch it carefully.
- Drain the pasta and rinse with cold water (optional). Serve immediately with your favorite sauce or simply with a little olive oil and salt.