There’s something really satisfying about making your own pasta from scratch — especially when you’re gluten-free. It’s one of those kitchen projects that feels extra special, like baking your own bread or churning your own butter (minus the mess).
This gluten-free pasta recipe is simple, down-to-earth, and you don’t need a pasta machine or any fancy equipment to get started. Just a handful of pantry staples and a bit of time. Once you try it, it’s hard to go back to store-bought — especially when you want specific shapes like pappardelle or fresh lasagna sheets.
I like making a big batch on a quiet Sunday afternoon while the sauce simmers. It’s almost meditative — roll, cut, shape, and you’re rewarded with pasta that’s soft, chewy, and tastes like it came from a cozy Italian kitchen.
Why This Recipe Works So Well
I’ve had my fair share of gluten-free pastas over the years — some are great, some fall apart, and others just taste like disappointment. This one? It holds together beautifully and cooks up like proper pasta. It’s got the right chew, doesn’t get mushy, and soaks up sauce like a dream.
This dough rolls out smoothly whether you’re using a pasta machine or just your hands and a rolling pin. And it holds its shape, so you can make everything from thick pappardelle to thin fettuccine — or even cut sheets for lasagna.
When I first started making gluten-free pasta, I assumed it’d be tricky. But once you figure out the feel of the dough, it becomes second nature. It’s honestly easier than you might think.
What You’ll Need
Most of the ingredients are probably already in your gluten-free pantry:
- Gluten-free flour blend (with xanthan gum)
- Expandex or tapioca starch
- Eggs + egg yolks for richness and structure
- Olive oil
- Salt
- Water
The dough comes together in a food processor, or by hand if you prefer. I usually use the processor just because it’s quicker and I’m lazy — but I’ve done it by hand plenty of times, especially when making a smaller batch.
Making the Dough (Step-by-Step)
Food Processor Method
This is my go-to for speed. Pop in the dry ingredients first — flour blend, starch, xanthan gum, salt — then add olive oil, eggs, and yolks. Give it a few quick pulses to bring everything together.
Next, drizzle in some water while the machine is running. I start with about 1/3 cup and go from there. Once the dough starts clumping together and feels smooth (but not sticky), you’re good.
Mixing By Hand
Grab a big bowl, whisk your dry ingredients, then make a well in the middle for your wet stuff — oil, eggs, yolks. Mix it together with a spoon or your hands, then add water little by little until the dough holds its shape but doesn’t stick to your fingers.
It might take a bit more kneading by hand, but it’s a great way to really understand the texture you’re aiming for.
Rolling and Shaping the Pasta
Whether I use my hand-crank pasta roller or just a good rolling pin, the process is pretty much the same:
- Dust your surface with a bit of gluten-free flour.
- Roll the dough out into a rectangle — aim for about 1/8 inch thick.
- Keep moving the dough around as you roll so it doesn’t stick.
If you’re using a pasta roller, start at the widest setting and work your way to a thinner one. I usually stop at level 5 — anything thinner and it starts getting fragile.
You can shape the pasta however you like:
- Long flat noodles like fettuccine or tagliatelle
- Shorter rectangular pieces for lasagna
- Twisted into little nests if you’re drying them
I’ve even used this same dough to make ravioli with a simple vegan ricotta filling — turns out amazing.
How to Cook Fresh Gluten-Free Pasta
Fresh gluten-free pasta cooks way faster than dried — usually in 2 to 3 minutes in boiling salted water. Keep an eye on it — it’s ready as soon as it floats and has a little bite to it.
After draining, I toss it right into warm sauce or drizzle it with olive oil to keep it from sticking. It’s the kind of pasta that deserves a good homemade sauce — maybe a garlicky tomato base or a buttery sage sauce if you’re feeling indulgent.
What If I Do Have a Pasta Machine?
If you’ve got one, that’s great! It does make the process quicker and more consistent. I’ve got an old hand-crank roller I bring out once in a while when I’m making pasta for a crowd.
But don’t let not having one stop you. I’ve rolled pasta plenty of times with just a pin and a bit of patience. You’ll still get beautiful, rustic noodles that taste incredible.
Helpful Tips From My Kitchen
- Too wet? Sprinkle in a little more gluten-free flour until the dough feels manageable. It should feel soft but not sticky.
- No xanthan gum? You can try konjac powder in equal amounts. It’s not a perfect swap, but it holds things together fairly well.
- Vegan version? You can experiment with flax or chia eggs, but I’ll be honest — the texture isn’t quite the same. I’ve had decent results, but if you’re not strictly vegan, the eggs give the best chew and structure.
Storage & Make-Ahead Advice
- Fridge: Wrap any unshaped dough tightly in plastic wrap. It keeps for 3–5 days. If it dries out a bit, knead in just a touch of warm water.
- Freezer: I’ve frozen both the dough and the shaped pasta. Just thaw in the fridge before rolling or cooking.
- Drying: You can shape your pasta into nests and dry them out completely on a rack or in a dehydrator. Then store in an airtight container for months.
Sometimes I double the batch and freeze half for a future weeknight dinner. It’s such a relief to have homemade pasta ready to go when you’re too tired to cook from scratch.
Homemade Gluten Free Pasta
This fresh gluten-free pasta is tender, silky, and so satisfying to make from scratch. Whether you roll it by hand or run it through a pasta machine, it’s a fun weekend kitchen project with a delicious payoff
Ingredients
- 2 cups (280g) gluten-free all-purpose flour (plus extra for dusting)
- 5 tablespoons (45g) tapioca starch or Expandex
- 2 whole eggs (100g out of shell), at room temp
- 2 egg yolks (50g), at room temp
- 1 tablespoon (14g) olive oil
- 1 ¼ teaspoons xanthan gum (skip if your flour blend already includes it)
- ½ teaspoon kosher salt
- ⅓ cup (about 2.67 oz) warm water, plus extra as ne
Instructions
- Making the Dough (With a Food Processor): Add the flour, xanthan gum, tapioca starch, and salt to the bowl of a food processor. Pulse briefly to mix. Pour in the olive oil, eggs, and egg yolks, and pulse until a crumbly dough begins to form. Slowly stream in the water while the machine runs, adding just enough so the dough clumps to one side and starts to hold together.
- Making the Dough (By Hand): In a large bowl, whisk together the flour, xanthan gum, tapioca starch, and salt. Make a well in the center and pour in the eggs, yolks, and olive oil. Stir from the center outwards until a shaggy dough forms. Gradually mix in the water, a spoonful at a time, kneading as needed until the dough is pliable and no longer crumbly — but not sticky.
- Rolling & Shaping the Pasta:Dust your work surface with flour and divide the dough into four pieces. Keep the ones you're not using covered with plastic wrap or a damp towel. Knead one piece until smooth, then flatten it into a rough rectangle. Cut in half and roll each portion out into a thin sheet, about ¼-inch thick.
- Use a sharp knife or pastry cutter to tidy the edges, and if using a pasta machine, run each sheet through starting at the widest setting and stopping at your preferred thickness (I like to stop at setting “5”). No pasta machine? Just roll the dough to about ⅛-inch thickness using a rolling pin.
- Dust lightly with flour as needed to prevent sticking. Cut into your desired shape — fettuccine, tagliatelle, or small noodles — and if using long noodles, twist them into little nests to rest while you prep your water.
- Cooking the Pasta: Bring a large pot of well-salted water to a full boil. Gently drop in the fresh pasta and stir right away to prevent sticking. It’ll only need about 2 minutes to cook to an al dente texture. Drain, toss with your favorite sauce, and serve right away.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 649Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 370mgSodium 398mgCarbohydrates 98gFiber 3gSugar 1gProtein 22g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use this for lasagna noodles?
Absolutely. Just roll the dough into sheets and cut into rectangles. No boiling required before layering — just add extra sauce and bake.
How do I keep the pasta from sticking after cooking?
Toss it with olive oil right after draining. Or stir it directly into sauce while it’s still warm.
Can I make stuffed pasta like ravioli?
Yes! This dough works great for ravioli and even tortellini. Just make sure your filling isn’t too wet so it doesn’t leak out.
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