Table of Contents
There’s something truly magical about crafting your own Fresh Homemade Gluten Free Pasta from scratch. The silky texture, the rich flavor, and the satisfaction of creating a dish that’s both delicious and tailored to your dietary needs are unmatched. Whether you’re avoiding gluten or simply exploring new culinary horizons, this Fresh Homemade Gluten Free Pasta recipe is a game-changer.
I still remember the first time I made Fresh Homemade Gluten Free Pasta. It was a rainy Sunday afternoon, and I was craving the comfort of a warm, hearty meal. After several attempts and a bit of trial and error, I finally perfected this recipe. The joy of twirling those fresh strands around my fork, knowing they were made with love and care, was incomparable. Now, I’m thrilled to share this recipe with you, so you can experience the same joy in your kitchen.
Ready to roll up your sleeves and dive into the world of Fresh Homemade Gluten Free Pasta? Let’s get started!
What to Expect
- Time: Approximately 1 hour
- Difficulty: Moderate
Before You Begin
Before you start making your Fresh Homemade Gluten Free Pasta, ensure you have all your ingredients measured and ready. It’s also helpful to have a clean, flat surface for kneading and rolling out the dough. If you’re using a pasta machine, set it up according to the manufacturer’s instructions.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Plain gluten free flour blend | 200 g (1⅔ cups), plus extra for kneading and dusting the pasta (I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum added. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.) |
| Xanthan gum | 1 tsp (If your gluten free flour blend already contains xanthan gum, add only ½ teaspoon.) |
| Eggs | 3 US large/UK medium eggs (You might need to add slightly more egg depending on your gluten free flour blend, more details below.) |
| Olive oil | ½ tbsp, optional (The oil makes the pasta dough even smoother, but it’s definitely an optional ingredient.) |
Step-by-Step Guide
- Whisk together the gluten free flour blend and xanthan gum.
- Make a well in the middle of the dry ingredients and add the eggs (and olive oil, if you wish).
- Mix everything together into a shaggy dough.
- Turn it out onto a lightly floured surface and knead it for 2-3 minutes, until you get a smooth, supple dough.
- Divide the pasta dough into four equal pieces. Wrap the other pieces in plastic wrap/cling film (or cover them with a damp tea towel) to prevent them from drying out.
- Take one portion of the gluten free pasta dough and roll it out, on a lightly floured surface with a rolling pin, into a long oval or a rough rectangle.
- Fold it into thirds, like you would a letter, rotate it by 90 degrees (so the “open ends” face towards and away from you) and roll it out again into a long rectangle.
- Pass the pasta dough rectangle through the pasta machine on the widest setting (1 on the KitchenAid pasta roller).
- Fold the pasta sheet into thirds again, rotate it by 90 degrees and roll it out again, with a rolling pin, into a long rectangle.
- Pass the pasta dough rectangle through the pasta machine on the widest setting (1 on the KitchenAid pasta roller).
- Use a sharp knife or a pizza cutter to cut away the craggy edges, to get a perfectly neat sheet of pasta.
- Pass the pasta sheet TWICE through the next narrower setting (2 on the KitchenAid pasta roller), then TWICE through the next narrower setting, and so on until you reach the desired thickness.
- Use a sharp knife or the cutting setting on your pasta machine to cut the gluten free pasta sheet into tagliatelle or pappardelle (or other desired pasta shape).
- Dust the pasta with some extra flour, to prevent it from sticking together, and shape it into nests.
- Cook the fresh gluten free pasta in a pot of salted boiling water for about 4-6 minutes, depending on your preferred texture.
Pointers for Perfection & How to Store
For the best results, ensure your Fresh Homemade Gluten Free Pasta dough is smooth and supple. If it feels too dry, add a bit more egg; if it’s too sticky, add a bit more flour. Remember, the key to perfect Fresh Homemade Gluten Free Pasta is patience and practice.
You can store the pasta in the fridge for up to one day or in the freezer for up to one month. Make sure to dust it generously with flour to prevent sticking.
For a delicious sauce to pair with your Fresh Homemade Gluten Free Pasta, try this Coconut Milk Alfredo Recipe.
Print
Fresh Homemade Gluten Free Pasta: Easy Noodles
- Total Time: 43
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Making Fresh Homemade Gluten-Free Pasta is easier than you think! These ‘Easy Noodles’ require just 4 main ingredients and come together in minutes using a food processor. The result is tender, chewy fresh pasta that holds its shape beautifully and tastes infinitely better than the dried boxed variety. Perfect for fettuccine, tagliatelle, or lasagna sheets.
Ingredients
2 cups gluten-free all-purpose flour blend (Caputo Fioreglut or Cup4Cup recommended for elasticity)
1 teaspoon xanthan gum (omit if your flour blend already has it, but adding extra helps fresh pasta stretch)
½ teaspoon salt
3 large eggs, room temperature
1 tablespoon olive oil
1–2 tablespoons water (only if needed to bind the dough)
Rice flour or cornstarch (for dusting the counter/rolling)
Instructions
1. Mix Dry Ingredients: In the bowl of a food processor, pulse the gluten-free flour, xanthan gum, and salt a few times to combine.
2. Add Wet Ingredients: Add the eggs and olive oil. Pulse until the mixture looks like coarse, wet sand and starts to clump together.
3. Check Consistency: Pinch a piece of dough. It should stick together easily without being sticky. If it’s too dry/crumbly, add water 1 teaspoon at a time, pulsing in between.
4. Knead: Turn the dough onto a clean surface. Knead by hand for 3–5 minutes. Unlike wheat dough, you can’t ‘overwork’ it, but kneading helps hydrate the flour and activate the xanthan gum for a smooth texture.
5. Rest (Crucial Step): Wrap the dough ball tightly in plastic wrap. Let it rest at room temperature for 30 minutes. This allows the moisture to distribute evenly so the pasta doesn’t crack when rolling.
6. Roll Out: Cut the dough into 4 sections. Keep the others covered while working with one. Dust your counter and rolling pin generously with rice flour.
7. Method A (Pasta Machine): Flatten the dough slightly. Feed it through the widest setting. Fold it in thirds and feed it through again. Repeat, gradually narrowing the setting until you reach your desired thinness (usually setting 5 or 6).
8. Method B (Hand Rolled): Use a rolling pin to roll the dough as thin as possible (about 1-2mm). It should be translucent enough to see your hand shadow through it.
9. Cut: Use the cutter attachment on your machine for fettuccine/spaghetti, or use a pizza cutter/knife to slice noodles by hand.
10. Cook: Bring a large pot of salted water to a rolling boil. Drop the fresh noodles in and cook for only 2–3 minutes. Fresh pasta cooks much faster than dried! They are done when they float to the top and are al dente.
11. Drain & Serve: Drain gently and toss immediately with your favorite sauce.
Notes
Flour Choice: For the absolute best texture, ‘Caputo Fioreglut’ (gluten-free wheat starch) is the gold standard for Italian pasta. If you have a wheat allergy, Cup4Cup or King Arthur Measure for Measure are excellent alternatives.
Drying: You can cook the noodles immediately, or let them dry on a baking sheet dusted with rice flour for 30 minutes. This helps them hold their shape better in the boiling water.
Storage: Fresh pasta can be stored in an airtight container in the fridge for 2 days, or frozen in nests for up to a month. Cook from frozen (add 1 minute to cooking time).
Stickiness: If the dough is sticking to your machine, dust it with more rice flour. If it’s cracking at the edges, it needs a tiny bit more water or oil.
- Prep Time: 40
- Cook Time: 3
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 0
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
- Cholesterol: 140
Your Burning Questions Answered!
- Can I use a different gluten free flour blend?
- Yes, but the texture and moisture content may vary, so you might need to adjust the amount of egg or flour.
- How long does it take to cook Fresh Homemade Gluten Free Pasta?
- It usually takes about 4-6 minutes in salted boiling water, depending on your preferred texture.
Can I dry my Fresh Homemade Gluten Free Pasta?
While you can dry it, it’s not recommended due to the high moisture content from the eggs, which can lead to mold. It’s best to cook it fresh or store it in the fridge or freezer.
Dig In & Enjoy!
Making Fresh Homemade Gluten Free Pasta is a rewarding experience that brings the authentic taste of Italy into your kitchen. With a bit of practice, you’ll be creating restaurant-quality pasta that’s both delicious and gluten-free. So, gather your ingredients, roll up your sleeves, and enjoy the process of crafting your own Fresh Homemade Gluten Free Pasta. For more delicious ideas, follow me on Pinterest.