You’re going to love making - and EATING - homemade gluten-free pasta using my simple two-ingredient gluten-free pasta dough recipe. This pasta has a wonderful texture and taste. You won't miss gluten!
Prep Time30 minutesmins
Cook Time1 minutemin
Total Time31 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: gluten-free noodles, gluten-free pasta, homemade pasta
200gramsBob’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
3largeeggs
Instructions
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 it's ready to go once the flour is fully incorporated into the eggs.
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 evenly flatten the sheets of dough, run each sheet 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 butter knife to remove any frayed edges from the pasta.
Add each sheet through the pasta machine again, this time on the pasta cutting setting of choice. Nest the strands of pasta on 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 top with a little olive oil and sea salt.
Notes
If your gluten-free flour blend doesn't contain xanthan gum, add 1 tsp. Most one-to-one gluten-free flour blends already have xanthan gum. I use Bob's Red Mill 1:1 gluten-free flour blend, which includes xanthan gum. This recipe works with other 1:1 gluten-free flour blends too. The dough should be slightly sticky, but if it's too sticky, it will stick to the pasta machine. Make sure the dough is floured before feeding it through the pasta machine.Separate the pasta before adding it to the water. Don't overcrowd the pot or the pasta strands will clump.To prevent pasta from sticking together after it's cooked and drained, coat it with a light drizzle of olive oil. The oil will keep the pasta from sticking together. Be sure to read the entire blog post above this recipe for pictures and detailed instructions.