Fresh, Homemade Gluten-Free Pasta: Your New Favorite Meal
If you’ve been missing the taste of homemade pasta but thought it was off-limits due to gluten or dairy, think again!
This easy, 3-ingredient recipe lets you create rich, fresh pasta in your own kitchen, without any of the store-bought fuss.
Whether you’re gluten-free, dairy-free, or just craving something deliciously homemade, this tagliatelle is the perfect solution.
Simple ingredients, no special tools needed—just a love for good food!
Ready to roll? Let’s dive in!
For Gluten-Free Pasta Dough
- Gluten-Free Flour – I use a blend of rice, potato, and maize flour. You’ll need about 1 2/3 cups (200g).
- Xanthan Gum – Adds elasticity and helps hold the dough together. Use 1 teaspoon.
- Eggs – Three medium eggs provide the structure and moisture to the dough.
For Rolling and Cutting
- Extra Flour – For dusting and kneading. Keep some extra gluten-free flour on hand to prevent sticking.
- Pasta Machine or Rolling Pin – While the pasta machine makes it easier, a rolling pin will work just as well with a little extra elbow grease.
Gluten-Free Pasta (Dairy-Free & Gluten-Free)
Say goodbye to store-bought gluten-free pasta and discover the magic of making your own! This simple 3-ingredient recipe lets you enjoy rich, fresh pasta that rivals anything from your favorite Italian restaurant.
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Servings: 4
Notes
Ingredients:
- 1 2/3 cups (200g) gluten-free flour, plus extra for kneading and dusting (Note 1)
- 1 tsp xanthan gum
- 3 medium eggs (Note 2)
Instructions:
1. Make the Dough:
- In a bowl, combine the gluten-free flour and xanthan gum, mixing well.
- Create a well in the center of the flour mixture, then crack the eggs into it. Lightly scramble the eggs and start mixing them into the flour and xanthan gum mixture. Continue until the dough starts coming together and is slightly sticky.
- If the dough is too dry or crumbly (due to a different gluten-free flour blend), add an additional egg. If the dough is too wet or soft, sprinkle in more flour.
- Transfer the dough to a floured surface and knead for 2-3 minutes, until smooth. Since there’s no gluten to activate, kneading ensures a smooth dough without flour clumps.
2. Roll Out the Dough:
- Divide the dough into four equal portions. Wrap the unused portions in plastic wrap to prevent drying.
- Flatten one piece of dough and dust both sides generously with flour. Pass it through the pasta machine, starting with the widest setting. Keep it at this setting for a few minutes.
- Fold the pasta sheet like a letter (into thirds) and dust with flour. Rotate the sheet 90 degrees and pass it through the machine again. Repeat this folding and rolling process until the pasta sheet becomes smooth and velvety.
- Continue reducing the pasta machine’s settings until the sheet is about 1mm thick (this can take several settings depending on your machine).
3. Cut the Pasta:
- Use a knife or your pasta machine's cutting setting to slice the pasta into 1/3-inch (1 cm) wide tagliatelle strips.
- Toss the cut pasta with extra flour and shape it into nests.
4. Dry the Pasta:
- Place the pasta on a cooling rack or drying rack near a heat source (radiator or fireplace in winter, kitchen counter in summer) to dry. Allow it to dry at least overnight.
- Check the pasta the next day; if it’s still damp, leave it for a few more hours or another day.
5. Store the Pasta:
- For the first few days, store the dried pasta in an open container to allow any remaining moisture to escape. After that, you can keep it in a closed container in a dry place for up to 2-3 weeks.
6. Cooking the Pasta:
- To cook fresh pasta, boil it in salted water for 4-8 minutes, depending on your desired doneness.
- To cook dried pasta, boil it in salted water for 6-10 minutes.
Notes:
- The gluten-free flour blend I use is the Lidl "Just Free" brand (UK), which includes rice, potato, and maize flour, common in most gluten-free blends.
- The size and moisture content of your eggs will affect the dough’s texture. If the first pass through the pasta machine creates a sticky, uneven sheet, add a bit more flour and repeat the folding and dusting process until smooth.
Nutrition
Calories: 236 kcal | Carbohydrates: 38.5g | Protein: 6g | Fat: 4.25g | Saturated Fat: 1.25g | Cholesterol: 63mg | Sodium: 52.5mg | Potassium: 82.5mg | Fiber: 1.25g | Sugar: 0.25g | Vitamin A: 92 IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.5mg
- Do I need a pasta machine to make gluten-free pasta?
No pasta machine? No problem! You can easily roll out the dough with a rolling pin. Just make sure to use plenty of flour to prevent sticking, and take your time. A pasta machine just helps make the process quicker and more consistent. - How can I stop my gluten-free pasta from sticking together when cooking?
Simply add a small splash of olive oil to your boiling water and stir the pasta occasionally during the first few minutes of cooking. It keeps the pasta separated and stops it from clumping. - How do I know when my gluten-free pasta is cooked just right?
Gluten-free pasta cooks faster than regular pasta, so keep an eye on it! Start testing about 4 minutes after it goes into the water. The pasta should be al dente—tender but with a slight bite. If it’s too soft, you’ve probably cooked it a little too long. - Can I store homemade gluten-free pasta?
Absolutely! For fresh pasta, refrigerate it for up to 2 days. For dried pasta, let it dry completely (overnight if needed), then store it in an airtight container for up to 2-3 weeks. It’s the perfect way to have homemade pasta ready for future meals! - What’s the best gluten-free flour blend for pasta?
A mix of rice, potato, and maize flour works best for this recipe. This blend provides the right texture and elasticity without the need for any special ingredients. Stick to this for the best results!
