Recipe: Gluten Free Homemade Pasta

Gluten free pasta. Fresh pasta, not the dried stuff you buy in the grocery store. Nope, this is the real thing. And guess what? It is a really easy thing to make. Do not be intimidated by the thought of fresh pasta. If you can roll out sugar cookies, you can make pasta.

I am heading off to Sante Fe for a week, so this is a short post. I cannot wait to eat there. Fresh corn tortillas, many different varieties of chilis. To me, it is a mecca of gluten free foods to be eaten and enjoyed. I am taking a couple of cooking classes while I am there and will share what I learn on further posts.

Enjoy the pasta!

Recipe: Gluten Free Pasta Dough

1 ½ cups sweet rice flour
½ cup tapioca starch
1 tsp xanthan gum
¼ tsp salt
5 eggs

Combine all dry ingredients in a stand mixer and incorporate well.

Add eggs one at a time on low until a smooth dough forms and pulls away from sides of bowl.

Remove dough from bowl. Cover your dough with a damp towel to ensure it does not dry out.

Prepare your counter by sprinkling tapioca starch on your work surface as well as dusting your rolling pin with starch.

Roll out dough onto counter, try to get as thin as possible-adding more starch as you go so that the dough does not stick to your rolling pin.

Slice pasta with a knife.

Add pasta in batches to a large boiling, salted pasta pot. Fresh pasta only takes minutes to cook so watch closely.

This pasta was so tasty on its own that I served it with just fresh butter and Parmesan cheese.

It was delicious and my son had seconds.

24 comments add yours

  1. Pavel
    I am unsure of the use of dry eggs in pasta. This was my first attempt at making homemade pasta, but in looking at recipes I have in various cookbooks, I have not seen dry eggs listed.

  2. Used this recipe to make stuffed pasta today…..4 different batches! Thanks so much!!!

  3. Hi Samantha
    what kind of stuffed pasta did you make? What tool did you use to make the shapes? I am so glad the recipe worked for you. I made ravioli with it and it worked out great also.
    thanks.

  4. I made several different kinds…….used whatever I had in the fridge. One with a stinky cheese; one with beef, sundried tomatoes and ricotta: ham and gruyere cheese; and ricotta, olives and sundried tomatoes. I simply rolled out the dough and then folded over and cut with my pasta cutter. Nothing fancy but it was the first time. I and my celiac friends and family are thrilled with the results!! Thanks again!

  5. The gluten free pasta recipe is so easy and it tastes great. I will post a recipe for gluten free ravioli soon-it rocks!
    YAHOO for fresh gluten free pasta!

  6. I have made home made noodles all my adult life… and now being celiac I had to change my recipe… I use Jules Flour… she has an awesome flour than can be used in most ‘old’ recipes… I still make noodles and dumplings using her flour cup for cup, to my old way of doing it… other than the dough is a bit stickier and you have to adjust for that… they are really good!!! Chicken and Noodles over smashed potatoes, anyone???

  7. So…if I don’t have the sweet rice flour do you suppose I could just substitute an all purpose GF flour? Thank so much….can’t wait to try it!!

  8. Can this pasta be frozen for later use? Would I freeze before or after cooking it?

  9. Where do you get Jules flour? I have never heard of it? I am always looking for new gf flour mixes to try when don’t want to mix my own.
    Thanks

  10. Gluten free flour mixes vary in what gf flours they use. Some end up making your baked goods grainy, heavy or crumbly. Play with your mix and see. Sweet rice flour can be found at Superstore in the asian section and is quite reasonable in price.

  11. When I freeze my perogies I freeze it after I have par-boiled them. I use alot of butter on my perogies so that they do not stick. I have not frozen my pasta dough yet, but am making ravioli tomorrow and will try freezing it both ways and get back to you.

  12. i love the simplicity of this recipe. i don’t even attempt any recipes that contain tons of ingredients. its just too expensive and I’m convinced that basic can still be good.

  13. I try to make recipes as simple as I can make them while still tasting great. Gluten free cooking in itself can be a challenge and the combo of flours can also add up in costs-however if you use real, fresh ingredients you will find that recipes tend to simplify themselves. Nothing is better than real food.

  14. Do you have to use xanthan gum or guar gum to make the pastas?

  15. Can you use a pasta machine for this recipe, or would it be too sticky?

  16. I made the pasta tonight for supper and made a few of the stuffed pasta and par-boiled and put them in the freezer for another night. This recipe was so easy and turned out so well. Thank you for sharing.

  17. Our family has always had a tradition of making homemade noodles and cooking them in the turkey broth at Thanksgiving (yum!!!). Until now I thought I would have to give up that delicious passion of mine. Now, thanks to you I won’t have to!!! Thank you so much…can’t wait to try 🙂 PS I won’t wait till then to try them, lol

  18. I already have gluten-free flour, is it possible to use this instead of
    the sweet rice flour.

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