Search the Site

Fresh Lasagna Pasta, how-to with a pasta machine

Fresh Lasagna Pasta, how-to with a pasta machine

Fresh Gluten Free Lasagna Pasta how to with a pasta machineFresh gluten-free pasta. If you want my advice, when you make it — make a lot. I switched up the recipe in my cookbook a bit this time around. More eggs. More eggs! No big whoop.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

The bigger switcharoo this time is the pasta machine.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

It’s a fair amount of work, but fresh pasta is truly an unequaled delight. You should try it. And then swear off it for a while. You know – until you’re ready to do it again. And if you don’t have a pasta machine, just roll it out by hand. No biggie.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Add the eggs and oil to the spare dry ingredients. Make sure those eggs are at room temperature, though. For real. If you forget to plan ahead, just float your eggs in some warm water for 10 or 15 minutes. They’ll come up to temp.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

It’s hard to tell if the dough here is wet — or dry. It’s wet. This next bit is important.

It’s super duper important that you start out with slight wet pasta. It is so much easier to dust with flour as you work than to wet the dough.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Add more flour by the tablespoon (you should just need 1 or 2)…

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Until you can create a groovy-looking ball like this.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Cut off a piece of dough about 150 grams and knead it a bit. It will be a bit dry in places, but mostly kinda wet. Now we begin to dust. Place it in a small bowl of extra flour, and coat the outside.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Roll it out into a messy rectangle.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

And feed it through the pasta machine with the dial set to “0.” Send it through at least twice.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Dust with flour, and then neaten the sides. It makes it easier to feed it through the machine.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Turn it to “1,” dust it on both sides with flour, and run it through. Then “2,” dust with flour, and run it through.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Dust again, and run it through once more on “2.”

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Slice the rectangle in half, and set one piece aside. Roll the other through on “3.”

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

If it looks shaggy on the edges like this at any point, it’s too wet. That is going to happen, and it’s f-i-n-e. Fold the edges in over themselves toward the middle, dust with flour, then run it through again. It’ll neaten out.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

Turn the dial to “4,” and run it through once. Now I stopped there, but you could go to “5” and beyond if you like. It depends upon what you’re making, and how thin you like your pasta. I ran out of steam.

Fresh Gluten Free Lasagna Pasta how to with a pasta machine

This is what they looked like at the end. I trimmed some of the edges to neaten them for their beauty shots.

You can dry it, slice it into linguini, bake it as lasagna, etcetera etcetera etcetera. I am using this recipe as a vehicle for explaining how best to use a pasta machine. If you don’t have a pasta machine, you can of course just roll out the pasta by hand.


Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest
Prep time: Cook time: Yield: 6 servings


3 cups (420g) all-purpose gluten-free flour (I used Better Batter), plus more by the tablespoon

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

2 eggs (120 g, out of shell) plus 2 egg yolks at room temperature, beaten

2 tablespoons (28 g) extra-virgin olive oil

3/4 cup (6 fluid ounces) water at room temperature, plus more if necessary


  • In a large bowl, place the flour and xanthan gum, and whisk to combine. Create a well in the center of the flour, and add the eggs and oil (see photo). Mix to combine. Add 3/4 cup of water, and mix until the dough begins to come together. The dough should be wet and sticky. If it isn’t, add more water by the tablespoon, and mix. It is important to start with wet dough and add flour as you go. Gather the dough together, and add a tablespoon of flour on top of the wet dough. Knead the flour into the dough until you can handle a ball of dough without getting sticky.

  • Cut off about 150g of dough (about the size of a clementine?). Dust the dough with flour, and roll it into an approximation of a rectangle about 1/4 inch thick, a bit thinner on the edges. Dust both sides with flour. Turn the dial on the pasta machine to “0,” and pass the dough through the machine once. When the dough comes out of the machine, dust it again with flour. Crank it through again on zero. Dust again with flour if the dough is at all sticky. If it is sticky, it will probably fray on the edges (see photo). If it does fray, fold it in half short end to short end, dust lightly with flour, and crank it through again on zero. Turn the dial to “1,” dust the dough with flour, and crank it through once. Divide the dough in half (see photo), and set half aside. Turn the dial to “2,” dust the dough with flour, and crank it through once. Turn the dial past “3” to “4,” dust the dough with flour, and crank it through once. I stopped there, but if you’d like your pasta even thinner, keep going to 5, and beyond if you like. Repeat with the other half of the dough, starting with “2,” and going as thin as you like.

  • Since the pasta is so fresh, you may dry it for later use (try leaving it out on towels or hanging on a clothes dryer) or use it right away. You can cut it into linguini or any other shape you like, and place it in boiling water for 2-3 until al dente. I used it for beef and spinach lasagna, and I didn’t even need to boil it. I just made sure it was covered in enough sauce, and baked it straight away.

  • Christine

    Hi, Nicole. Just three little comments… looking back at Christmas, it was a wonderful celebration. My son gave me your cookbook for Christmas. I was shrieking with delight. Guess he knew that I was very happy. #2, I made and served your cornmeal cranberry cookies on Christmas. They were devoured by all. Some asked the usual question, “Are these gluten free?” Somehow it didn’t slow anyone down. And finally #3, I’d kept the book out as I was enjoying reading through it. After a week or so, my husband said, “Whatever that thing is on the cover, I’m dying for you to make it for me.” Naturally, I complied and he enjoyed boasting to others that moments after he expressed his wish, he was enjoying his very first popover. They turned out a bit flat, but next time I will experiment with ways to keep them from falling. It was a very nice Christmas… (sigh).

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Christine,
      1. You have a good son. And maybe a hungry one? ;)
      2. So glad about the cornmeal cranberry cookies!
      3. A suggestion for the popovers – if you’re not using a popover pan, be sure you’re using a muffin tin with deep wells. Otherwise, try something like these free-standing cups. They’re oven safe, and you don’t have to grease them. You just have to be sure that the hot air of the oven can circulate around the cups. The biggest utility of a popover pan is that it separates the cups. If they rose, and then fell, try baking them a tad longer next time to firm up the puffs.
      xoxo Nicole

    • Katie Burlage on Facebook

      Thank you, thank you, thank you! I’ve been wanting to do this–will try tonight :) got a pasta attachment for my kitchenaid!

  • Mary Radig-Tanner on Facebook

    I bought a pasta machine about a year ago and actually have been afraid to try it. Thanks so much for inspiring me to try it. :)

  • http://www.glutenfreecanteen.com Lisa @ GF Canteen

    Homemade pasta is one of those big old top dog secrets – it is easy (except for the time it takes to roll roll roll) and absolutely so delicious I wonder why I don’t make it every day. Then I remember the roll roll roll part. The best part – and you said it – was that you just used it fresh without boiling it first. So easy!

    I’m wondering how you like the hand crank machine v. the kitchen aid roller attachment? I have the KA and am slightly scared of its powerful monster attitude – I wreck the first few sheets before I get calmed down. I was eyeing the Atlas or the other one and thinking I could make room for it…

    That lasagna looks fabulous – makes me want to make some tonight. Or come over and eat that one. : )

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Lisa,
      I don’t like the KitchenAid attachment at all! Like you said, it’s kinda scary. And if you aren’t super careful (not that you wouldn’t be super careful, but I & other mere mortals might not be), it could burn out the motor of your KitchenAid. **pause for dramatic effect** Now I know I’m the maroon who bought the AeroGarden (which I just sent back to Colorado, thankyouverymuch), but seriously, you can trust me on this one. The Marcato Atlas is the best. The crank is smooth as silk. Such good quality, you can’t beat it.
      Come on over. I’ve got a plate waiting for you.
      xoxo Nicole

      • http://www.glutenfreecanteen.com Lisa @ GF Canteen

        I thought so! Thanks for confirming. I did burn out my old KA. I got a new one, bigger motor, but it still is scary. I am not that careful – the dough just goes zinging through it and comes out all broken. I’m not good with automagic stuff.

        I am getting the Atlas you recommended. I like that you can change attachments and make other stuff with it and can control it rather than having a motor zoom it along.

        I would like that plate, now. : )

        • http://www.glutenfreecanteen.com Lisa @ GF Canteen

          the Marcato 150 or 180?

          • http://glutenfreeonashoestring.com/ Nicole

            I have the 150. It is really so lovely. Make sure you get the Marcato. There are other “Atlas” machines, but the Marcato is the best. The best, Jerry.
            xoxo Nicole

  • Pamela G

    (all sing-song-y like) YOU ARE A GODDESS!!!!
    I just got a pasta machine – all new and shiney – waiting for you……how did you know??? me=hearts=you!!

    • http://glutenfreeonashoestring.com/ Nicole

      I knew it, Pam! We’re so simpatico, you and me.
      xoxo Nicole

  • Jennifer

    Thank you so much for the great directions! My mom just gave me a pasta machine and now I have the courage to use it! I also have a ravioli press, somewhere, that really needs some GF ravioli created in it. Any suggestions for GFCF fillings? ;)

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Jennifer,
      I’m glad you’re feeling courageous! It’s really not hard at all. It’s just roll roll roll. Crank crank crank.
      CF is pretty hard for ravioli. I would say to avoid the cheese subs, since they just don’t behave like the real thing. Maybe some ground meat and/or sauteed veg, spices and some egg to hold it together?
      xoxo Nicole

  • Ashley

    This looks yummy! Well now I need to get a nifty pasta maker. I was planning on getting the Kitchenaid attachment, but now you have given me reason to believe I should stick with the cheaper (and safer?) option. I have kind of an odd question. Why is it that you make a “well” in the flour before mixing in the eggs and oil? I noticed the recipe for pancakes also stated the “well” technique, just wondered what purpose it serves :) Also, when you whisk the ingredients together, should I be doing it by hand or using the whisk attachment on my mixer?

    Thanks Nicole!

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Ashley,
      The purpose of adding wet to dry ingredients and making a well in the dry to make space for the wet is to minimize the creation of clumps of dry ingredients in the dough or batter.
      I usually whisk with a separate hand mixer, but only because I find that less cumbersome than switching out one mixer attachment for another, and I like the greater degree of control I have when whisking with a separate hand mixer. I really only use my whisk attachment for the mixer when I’m whipping something like egg whites or cream, and nothing else will do.
      xoxo Nicole

  • Anonymous

    Yeah!!! I can’t wait! I love making homemade noodles! (It’s a lot of work, but I do so enjoy it.) Have you tried drying them and freezing them for later use? I did that with the old kind. I’ve got to make up some more batches of flour and I’ll be all set to roll away this weekend!! Do you think this recipe would work well in a gnocchi machine? (yes, I have one of those too.) :)

    • Kadren

      Oops, sorry, that was from me. ;)

Subscribe Request a Recipe
Back to Top