Homemade Gluten Free Pasta Recipe

Homemade Gluten Free Pasta Recipe

Making fresh gluten free pasta at home is a labor of love. It’s a simple process. All it takes is the right recipe—and a little time. Find out exactly how to do it!

Making fresh gluten free pasta at home is a labor of love. It's a simple process. All it takes is the right recipe—and a little time. Find out exactly how to do it!

Why make homemade fresh gluten free pasta?

The first time I shared a recipe for homemade gluten free pasta here on the blog was in 2009. I was concerned that I was creating unrealistic expectations for my children. 

It was one of the first times that my son made the connection between scratch cooking and, well, cooking not-from-scratch. He was 5 at the time.

My kids see me boiling store-bought dried pasta all the time. No biggie. But when they first saw me make fresh pasta, my son started thinking. When he finished his dinner of homemade ravioli, he asked, “Hey, Mom, wouldn’t it be cool if you made your own water?”

Now, years later, I still I don’t make homemade pasta very often. I have other recipes to develop and cookbooks to write.

And there’s the rest of life, that simply gets in the way. But when I do make homemade gluten free pasta? My son, now 16, doesn’t wonder if I’ll be making my own water next. Or water into wine.

Instead, he asks, “why would you do that, when you can just buy it?” Ah, the blessings of having children… Oh, and if you love the idea of making fresh pasta but just can’t swing it right now, here are 8 excellent brands of gluten free dried pasta to try.

Making fresh gluten free pasta at home is a labor of love. It's a simple process. All it takes is the right recipe—and a little time. Find out exactly how to do it!

It is, indeed, a fair question. Why would anyone make fresh pasta when dried pasta can be had at every grocery store—even when you’re gluten free?

Fresh pasta is just really really special. There are a couple varieties of fresh gluten free pasta that you can buy, mostly at Whole Foods. I admit, I’m sometimes tempted to try just one package.

But at over $15 for 9 ounces, it just isn’t happening. You don’t need a pasta machine to make this gluten free pasta recipe, although I do have one.

Sometimes, I use it, and sometimes I don’t. But with the holidays approaching, if you’re feeling ambitious, you should know how to make it.

Oh, in case you’ve ever wondered how to take that pasta and shape it into fresh gluten free tortellini


Making fresh gluten free pasta at home is a labor of love. It's a simple process. All it takes is the right recipe—and a little time. Find out exactly how to do it!

Like this recipe?

Prep time: Cook time:


2 cups (280 g) all purpose gluten free flour, plus more for dusting (I like Better Batter here)

1 teaspoon xanthan gum (omit if your blend already contains it)

5 tablespoons (45 g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour)*

1/2 teaspoon kosher salt

2 eggs (100 g, weighed out of shell) + 2 egg yolks (50 g) at room temperature, beaten

1 tablespoon (14 g) extra virgin olive oil

1/3 to 2/3 cup (2 2/3 to 5 1/3 fluid ounces) warm water, plus more as necessary

*For information on where to find Expandex, please see the Resources page. For information on how to replace Expandex with Ultratex 3, readily available in most countries outside the United States, in the gluten free bread recipes in GFOAS Bakes Bread, scroll to #6 in Resources. I have not yet tested Ultratex 3 in this recipe, but I would recommend trying 15 grams Ultratex 3 in place of Expandex, and adding an additional 30 grams of Better Batter to the recipe. Ultratex 3 is at least 3 times as strong as Expandex.


  • In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined. If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened.

  • With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor. In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together well. If the dough feels stiff, add more water until pliable.

  • Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to maintain moisture. Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick. Trim the edges, dust the rolled-out dough lightly, and feed each piece through a pasta machine if using. I don’t like to roll the dough any thinner than the “5” setting on my machine, or it begins to tear. Otherwise, simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Cut into shapes using the pasta machine or a sharp knife.

  • Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes or until it reaches an al-dente texture. Toss with sauce and serve immediately.

  • This recipe was originally posted on the blog in 2009. Recipe tweaked, photos and video all new, text new.


Comments are closed.

  • Lori Rael Leslie-Northon
    November 15, 2016 at 1:49 PM

    Do you have any experience with gluten-free pasta recipes for extrusion pasta machines? Any suggestions would really be appreciated.

    • November 16, 2016 at 11:45 AM

      I’m sure this recipe would work just fine, Lori.

      • Lori Rael Leslie-Northon
        November 17, 2016 at 1:51 AM

        I’ll give your recipe a try in my machine and let you know how it goes. Thank you for your generosity, all the wonderful recipes, all the work you put into your blog, and all the things you’ve done to make life easier (and tastier) for those of us who are living wheat-free or gluten-free.

  • Beth Albert
    November 13, 2016 at 6:10 PM

    In Cincinnati, Ohio there are 2 Jungle Jim’s locations to purchase Expandex. Plan a few hours to investigate the huge world foods sections, plus fresh fish, bakery, gianormous produce & beer & wine dept. and large gluten free and organic shops. Kids will love it too for the crazy decor.

  • GirlAAA
    November 11, 2016 at 5:20 PM

    It’s like you can read my mind! Every time I get a craving or have a need, from soft pretzels to pasta, you’re always a step ahead: Been there! Done that! Finished! Of course she did! Thank you so very much. Sometimes this blog makes me a little misty-eyed.

  • Kelly Thompson
    November 9, 2016 at 8:42 PM

    Hi Nicole! I know it’s probably hard to estimate, but do you know about how much fresh pasta this makes? I.e. is it enough for 2 people? 4 people? Do you think it would freeze well? Thank you!! I’m so excited about this!!

  • Ruth
    November 22, 2010 at 6:35 PM

    Thanks for the tips, Nicole! I’ll have to try it again.

  • November 15, 2010 at 11:12 PM

    I tried this, and while it was okay, it was far from what I hoped. It seemed kind of doughey. But when I tried to roll the dough thinner, it wouldn’t stick together very well.

    What am I doing wrong?

    • Nicole
      November 16, 2010 at 2:08 AM

      Hi, Ruth,
      I’m sorry this didn’t work out well for you. If it wasn’t sticking together well, that likely means that there was a problem with the xanthan gum. Make sure there is enough xanthan gum, and that you are blending it properly to activate the xanthan gum (Step 1 in the recipe). Also, check the consistency. Don’t be afraid to add a bit more gf flour by the tablespoonful to get to the proper consistency. If the dough is too wet and not stiff enough for that reason, you can have trouble rolling it out. Don’t give up!
      I hope this is helpful.

  • November 15, 2010 at 8:43 PM

    I just got my ravioli cutter in the mail and I can’t wait to try this recipe! Thanks for sharing it.

    The store sells store bought GF ravioli but it’s so expensive and it’s filled with cheese (we’re sensitive to dairy) so this looks awesome! :)

  • Mike Irwin
    September 14, 2010 at 11:23 PM

    strozzapreti forgot the “I”

    • Nicole
      September 16, 2010 at 3:52 PM

      Hi, Mike,
      I’m so glad this worked out well for you. I don’t make fresh pasta that often, but whenever I do, I wonder why I don’t make it more often. :) Thanks for posting…

  • Mike Irwin
    September 14, 2010 at 9:52 PM

    amazing, I’d forgotten what fresh pasta tastes like
    I did lasagna, and strozzapret.

  • Heather
    July 8, 2010 at 1:50 AM

    I know this may have come a little late. But I pre-make GF All purpose flour. And I store it in a container. You can use it for pancake,Breads, Pretzles and many other things.
    Here is the recipe below.
    This recipe makes 7 3/4 cups of All Purpose GF Flour
    2 1/2 C.Rice Flour
    1 C. Potato Starch
    1 C. Sorghum Flour
    1 C.Tapioca Flour
    1/4 C. Cornstarch
    1/4 C. Garbanzo Bean Flour
    2 TBS. Xanthan Gum
    Sift 2 or 3 times to ensure mix’s well and store in an air tight container

    A great book that is fast and easy recipes is
    Wheat-Free Gluten-Free Cookbook for Kids and Busy Adults.Sells for 16.95 and Barns and Nobles.

  • Catherine
    January 8, 2010 at 7:31 PM

    Have you tried this with a pasta machine? I have one of the ones that rolls the dough flat (much easier than rolling pins) but not sure if the consistency of this reciped would lend itself to the machine? When I was still doing wheat I couldn’t work with full whole-wheat pasta dough in the machine–had to make it half and half in order to make the dough workable, so just wondering if that might be the case with this recipe? Thoughts?

    • Nicole
      January 11, 2010 at 3:02 AM

      Hi, Catherine,
      I have never tried a pasta machine with gluten free flour, but I would say that this recipe would probably work if you dust it generously with flour as it is going through. I wouldn’t worry about drying the dough out, since you’re going to cook it in water. I very rarely dust things with flour, though, because it kills me to sacrifice the flour, which is one of the most expensive ingredients in gf recipes. I almost always prefer to roll out dough between two sheets of plastic wrap, but if you’re willing to use extra flour, I’m sure you could use a pasta machine. Please let us know how it goes if you try it!

  • Lori
    December 16, 2009 at 4:57 PM

    I recently found your website and am SO excited… I have Celiac disease and also recently found out that I am allergic to dairy and eggs too.

    Do you know if anyone has tried your recipes with egg substitute or soy milk or fake butter?? :)

    • Nicole
      December 20, 2009 at 7:19 PM

      Hi, Lori,
      I’m not familiar in any meaningful way with egg substitute, but I have made almost all my recipes with soy substitutes for dairy, and it works great. I have to imagine you can use egg replacer with success, too.

  • Nicole
    November 18, 2009 at 3:10 AM

    Hi, Jennifer,
    That’s an excellent question. I honestly don’t know. I’ve never tried that, but I have to imagine that it would work. Anyone else know?

  • Jennifer
    November 17, 2009 at 2:49 PM

    Could you make big batches of this pasta and dry it like you would regular pasta?

  • November 15, 2009 at 4:20 PM

    Excellent. Everybody should try it.

    I love my home made Pasta. Especially with good gravy or sauce.

  • Nicole
    November 12, 2009 at 5:46 PM

    Hi, Lisa,
    You’re making me ::blush:: I wish I could see that happy dance of yours! It’s my pleasure. Let me know how it turns out!

    Hi, Becky,
    I still sometimes use Bob’s Red Mill All Purpose GF flour, but more often these days I use Better Batter and I really like it.


  • Becky
    November 11, 2009 at 5:06 PM

    Are you using Bob’s Red Mill GF all purpose? If anyone tries it with anything different, I’d love to hear how it works. Bob’s is just too bean-y tasting for me, so I’ve been looking at alternatives. Thanks!

  • Lisa
    November 11, 2009 at 3:44 AM

    Oh My Goodness!! ***eee**** happy happy dance!!! I’m so missing the taste and texture of the pasta from my PGF (pre-gluten free) days.. This looks so easy and tasty just like the other recipes that I’ve tried from your site Nicole!! Big {{{{{HUGS}}}}}} for working so hard to help bring us easy tips and recipes!! I can’t wait to make this with homemade red sauce!!!

  • November 10, 2009 at 5:39 PM

    This is fabulous! I miss stuff pasta sooo much. Now I just have to decide what the filling will be. I am also wondering if this dough would work to make potstickers/dumplings. It would certainly work to make wontons. Oh, you have my brain clicking now. Thanks!

    • Nicole
      November 11, 2009 at 12:40 AM

      Hi, Amy,
      You could certainly use this dough for dumplings. Potsticker/wonton dough is generally stiffer and drier than this, but it would probably still work. I’m glad you’re excited!

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