I always love sharing new takes on classic dishes. My glutenfree pasta recipe uses 2 cups of gluten free all purpose flour with 3 large eggs at room temperature, a splash of olive oil, and a hint of salt to create a light texture. This fresh approach promises a delicious alternative that you should try soon.
I’m excited to share my take on fresh gluten free pasta. When I first discovered this gluten free pasta recipe, I was amazed at how simple and tasty it was to make at home.
I use 2 cups gluten free all purpose flour (sifted, if you can), along with 3 large eggs at room temp, a tablespoon of olive oil, a half teaspoon of salt and even a touch of xanthan gum, just in case your flour blend is plain. Sometimes I’ll add 1-2 tablespoons of water to reach the perfect dough consistency.
This recipe is kinda like your go-to for gluten free stuffed pasta options, gf noodles recipe or an Italian recipe that’s both creative and practical for a busy weeknight. Its versatility makes it popular among gluten free main dish recipes and even cheap gluten free dinners for a family, hopefully leaving you just as impressed as I was.
Enjoy the adventure!
Why I Like this Recipe
I like this recipe because it’s super easy to follow even if you aren’t the best in the kitchen and it doesn’t demand fancy ingredients.
I love that I can finally enjoy fresh homemade pasta without worrying about gluten since all the steps and ingredients are perfectly laid out for someone like me with wheat sensitivities.
I also like that I can adjust the water little by little until I get the dough just right. It makes me feel like I’m really in control of the recipe and able to fix any little issues as they come up.
Lastly, throwing in the resting time for the dough makes such a big difference. It helps the flour absorb everything and makes it go from a sticky mess to a smooth, satisfying pasta dough that tastes amazing.
Ingredients
- Gluten free all purpose flour gives you carbs and fiber; sifting makes it light and airy.
- Eggs pack protein n richness, giving structure and moisture to the pasta dough.
- Olive oil adds healthy fats n a subtle flavor that enhance the dough’s smooth texture.
- Salt boosts flavor and balances our pasta, which is essential for a savory finish.
- Xanthan gum helps stabilize the dough so gluten free pasta stays stretchy and firm.
- A little water adjusts the consistency nicely without diluting flavors, achieving perfect dough texture.
- Together, these ingredients come together to make gluten free pasta that’s tasty n hearty.
Ingredient Quantities
- 2 cups gluten free all purpose flour (sifted, if you can)
- 3 large eggs, at room temp
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum (only needed if your flour blend doesn’t already have it)
- Water, about 1-2 tablespoons, as needed to get the right dough consistency
How to Make this
1. Start by sifting the gluten free flour into a large bowl. If your flour blend doesn’t already have xanthan gum, add the 1/4 teaspoon now along with the 1/2 teaspoon salt.
2. Make a well in the center of the flour and crack in the 3 eggs, then add the 1 tablespoon of olive oil.
3. Using a fork or your fingers, slowly start incorporating the flour from the edges into the eggs, mixing until everything begins to come together.
4. Add water one tablespoon at a time (start with 1 tablespoon) until the dough starts to form a ball that isn’t too sticky and not too dry, you may need up to 2 tablespoons in total.
5. Once most of the mixture is combined, turn the dough out onto a lightly floured surface and begin kneading it. It should take about 3 to 5 minutes of kneading to get a smooth, even dough.
6. If the dough feels too brittle or cracks a lot, wet your hands with a little water and continue kneading until it becomes more pliable.
7. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes, allowing the flour to fully absorb the liquids.
8. After resting, roll out the dough on a floured surface until it is as thin as you like. Then, cut it into your desired pasta shapes (like noodles or fettuccine).
9. Bring a large pot of salted water to a boil. Carefully add your fresh pasta into the boiling water.
10. Cook the pasta for about 2 to 4 minutes, or until it is tender but still has a little bite. Drain and serve with your favorite sauce.
Equipment Needed
1. A large bowl for sifting the gluten free flour
2. A sifter or a fine-mesh sieve to make sure your flour is well aerated
3. Measuring spoons for the olive oil, salt, xanthan gum, and water
4. A fork (or just use your fingers) to mix the eggs with the flour
5. A clean, lightly floured work surface to knead and roll out the dough
6. Plastic wrap to cover the dough while it rests
7. A rolling pin to roll out the dough evenly
8. A knife or a pasta cutter to cut the dough into your desired pasta shapes
9. A large pot to boil the water
10. A colander to drain the pasta once its cooked
FAQ
Fresh Gluten Free Pasta Recipe Substitutions and Variations
- If you cant get gluten free all purpose flour, you can try making your own blend by mixing about 60% brown rice flour with 40% potato starch or tapioca starch. This usually works pretty well for pasta dough.
- If you need an egg substitute, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. Just mix it a few minutes before using it so it gets a bit thick.
- If you don’t have olive oil on hand, you can use a neutral oil like avocado oil or even a light coconut oil. Just be aware that coconut oil might give a slight coconut flavor.
- For xanthan gum, if you dont have it or your flour blend already contains a binder, you can use guar gum in the same quantity. Many people have had good results with this simple swap.
Pro Tips
1. Make sure your eggs are at room temperature before you start cuz cold eggs can mess up the texture of the dough and make it harder to mix evenly.
2. When you’re kneading the dough, if it starts cracking or feeling too dry, don’t be afraid to wet your hands a little bit and keep working it so it becomes smoother.
3. Let the dough rest as long as you can even tho the recipe says 30 minutes; sometimes giving it a bit extra time really helps the flour absorb everything and improves the texture.
4. While cooking the pasta, keep a close eye on it. Gluten free pasta can go from perfectly al dente to mushy really fast, so check it a minute sooner than you think.
Fresh Gluten Free Pasta Recipe
My favorite Fresh Gluten Free Pasta Recipe
Equipment Needed:
1. A large bowl for sifting the gluten free flour
2. A sifter or a fine-mesh sieve to make sure your flour is well aerated
3. Measuring spoons for the olive oil, salt, xanthan gum, and water
4. A fork (or just use your fingers) to mix the eggs with the flour
5. A clean, lightly floured work surface to knead and roll out the dough
6. Plastic wrap to cover the dough while it rests
7. A rolling pin to roll out the dough evenly
8. A knife or a pasta cutter to cut the dough into your desired pasta shapes
9. A large pot to boil the water
10. A colander to drain the pasta once its cooked
Ingredients:
- 2 cups gluten free all purpose flour (sifted, if you can)
- 3 large eggs, at room temp
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum (only needed if your flour blend doesn’t already have it)
- Water, about 1-2 tablespoons, as needed to get the right dough consistency
Instructions:
1. Start by sifting the gluten free flour into a large bowl. If your flour blend doesn’t already have xanthan gum, add the 1/4 teaspoon now along with the 1/2 teaspoon salt.
2. Make a well in the center of the flour and crack in the 3 eggs, then add the 1 tablespoon of olive oil.
3. Using a fork or your fingers, slowly start incorporating the flour from the edges into the eggs, mixing until everything begins to come together.
4. Add water one tablespoon at a time (start with 1 tablespoon) until the dough starts to form a ball that isn’t too sticky and not too dry, you may need up to 2 tablespoons in total.
5. Once most of the mixture is combined, turn the dough out onto a lightly floured surface and begin kneading it. It should take about 3 to 5 minutes of kneading to get a smooth, even dough.
6. If the dough feels too brittle or cracks a lot, wet your hands with a little water and continue kneading until it becomes more pliable.
7. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes, allowing the flour to fully absorb the liquids.
8. After resting, roll out the dough on a floured surface until it is as thin as you like. Then, cut it into your desired pasta shapes (like noodles or fettuccine).
9. Bring a large pot of salted water to a boil. Carefully add your fresh pasta into the boiling water.
10. Cook the pasta for about 2 to 4 minutes, or until it is tender but still has a little bite. Drain and serve with your favorite sauce.
