Learn how to make fresh homemade gluten free pasta with the simplest gf pantry ingredients, without a pasta maker or any special equipment (unless you want to use it!). Serve it with all your favorite pasta dishes!
Making gluten free homemade pasta is a labor of love. But it's a simple process. All it takes is the right recipe—and a little time. Find out exactly how to do it! I promise you it's worth the effort.
Why bother making gluten free pasta? What makes it so special?
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.
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?”
My son, now full grown, 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.
What's the best gluten free flour for pasta?
For this recipe you need a high quality all purpose gluten free flour blend. My choice of gluten free flour is Better Batter for this particular recipe, as it has the right blend of finely ground rice flour and starches. Cup4Cup is another good alternative. Or you can make your own all purpose gf flour mix with my easy guide.
Do you need a pasta machine to make gluten free pasta?
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.
You don't need any sort of crank pasta machine to make this fresh gf pasta. You can run it through a hand crank machine, and I can show you how in our recipe for gluten free egg noodles pasta.
It's super easy, if you have the machine, but please don't run out and get one just because you think you must have it to make fresh pasta.
Oh, in case you've ever wondered how to take that pasta and shape it into fresh gluten free tortellini…
Tips for the making homemade gluten free pasta
Gluten free pasta recipes don't have to be daunting or difficult. You can whip up a batch of gluten free pasta dough in no time. It's not difficult. But I do have few tips for you that'll help make your own pasta better than regular pasta every time.
What if gluten free dough is too wet?
If you've followed the recipe closely, the pasta dough shouldn't be too wet. But if it is, you need to work in a little more gluten free flour, just a sprinkle at a time, until the dough is firm enough to work.
Can you make gluten free pasta vegan?
To get the real, authentic gluten free pasta taste and texture, I really do think you need eggs. Having said that, I've seen folks have success with a flax egg or a chia egg, but the pasta won't look quite so pretty, and I think the texture may change a little, too. Other egg substitutes for vegan gluten free fresh pasta include aquafaba and non-dairy yogurt.
How do you store fresh gluten free pasta?
You can store the dough, wrapped tightly, in the refrigerator for up to three days before you roll and cook it. You can also freeze it for up to three months.
It's also possible to dry the raw pasta by running it through your pasta roller or rolling and cutting it into fairly thin noodles, forming it into loose “nests”, and setting it in your dehydrator on a low temperature for 12 to 24 hours. Then store the dried nests in an airtight container.
Do I have to use xanthan gum?
Yes, for this recipe, you do need to use xanthan gum in your gluten free pasta dough. Xanthan gum helps with binding and texture. It mimics gluten without causing sensitivity in most people. However, if you need to avoid it, you can try using an equal amount of konjac powder instead, like I did in this recipe for gluten free biscuits without xanthan gum.
I can't guarantee it'll work here, though, as I've only used xanthan gum. So if you try it, let me know if it works!
FAQs
Can you freeze gluten free pasta?
Yes, you can freeze raw pasta dough, even if you're on a gluten free diet. Wrap the unshaped dough tightly in a freezer-safe wrap like Glad Press n Seal, and freeze for up to three months. Let it thaw fully before you try to roll it.
Can you flavor gluten free pasta?
Yes, absolutely! This recipe already has a little salt in the dough, and you can add other flavorings if you want, but the easiest and best way to create flavorful pasta is to make beautiful, colorful pasta dishes.
Why does my gluten free pasta break?
When you're making pasta, whether you're using gf flour or conventional flour, and the dough forms but breaks, it could be for a few different reasons.
The most likely is that you haven't conditioned your dough enough. Pasta dough needs to be kneaded, rolled, and folded multiple times before it's ready to be rolled thin and cut.
It can also happen if the dough isn't hydrated enough. Perhaps the eggs you used were a little smaller than normal, for example (hence I recommend weighing the eggs out of their shells).
How long does gluten free pasta last?
Once cooked and refrigerated, gluten free pasta lasts up to three days. The dough, if tightly wrapped, can also last three to five days in the fridge.
What happens if you overcook gluten free pasta?
Don't! You'll ruin all your hard work! Cooking time is crucial for gluten free pasta. If you overcook it, even by a minute or two, it'll go gummy, sticky, or mushy. You cook this pasta for only a couple of minutes, until it's al dente.
How to make homemade fresh gluten free pasta, step by step
Homemade Gluten Free Pasta Recipe
Equipment
- Food processor, fitted with the steel blade
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I like Better Batter here; click through for details) plus more for dusting
- 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) (See Recipe Notes)
- ½ teaspoon kosher salt
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 (50 g) egg yolks at room temperature, beaten
- 1 tablespoon (14 g) extra virgin olive oil
- ⅓ cup (2.67 fluid ounces) warm water plus more, as necessary
Instructions
- 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.
Notes
Homemade Gluten Free Pasta Recipe
Equipment
- Food processor, fitted with the steel blade
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I like Better Batter here; click through for details) plus more for dusting
- 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) (See Recipe Notes)
- ½ teaspoon kosher salt
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 (50 g) egg yolks at room temperature, beaten
- 1 tablespoon (14 g) extra virgin olive oil
- ⅓ cup (2.67 fluid ounces) warm water plus more, as necessary
Instructions
- 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.
Teresa Webb says
Can I use corn starch if I don’t have tapioca starch ?
Nicole Hunn says
I’m afraid that cornstarch is not an appropriate substitute for tapioca starch, which gives the dough stretchiness. The only potential substitute I think is even worth trying is superfine short grain (aka “glutinous”) white rice flour, but I can’t promise results. I would just purchase the tapioca starch, if possible.
Teresa Webb says
Thank you.
Adam T says
Hi when you say 2 eggs without shell… do you mean 100g of yolk and the egg white? Then add 2 additional 50g yolks ?
Nicole Hunn says
Both eggs, weighed without their shells, together weigh 100 grams, Adam.
Adam T says
so to be clear.
In this recipe you’re saying it’s a total of 100g of beaten eggs and an additional 50g of egg yolks. I’m new to making pasta and want it to turn out well.
Nicole Hunn says
Yes, Adam, they’re two different ingredients. I’m happy to answer your questions, but I do believe you’re overthinking it!
Denise says
I followed the recipe as written… the dough certainly does not like a traditional pasta press so I rolled it and then manually cut it into strips. I did have to cook it about 4 minutes and it was wonderful, thank you!
Meagan R says
Can I freeze the uncooked dough after it has been cut into pasta?
Nicole Hunn says
Yes. Please see the part of the text of the post under the heading “How do you store fresh gluten free pasta?”
Elaine King says
I,m allergic to the proteins in wheat and rice so what other flours could I use instead of rice flour
Nicole Hunn says
There is no alternative to rice flour, Elaine, in recipes that call for an all purpose gluten free flour blend, I’m afraid. You might prefer a blog that specializes in Paleo recipes.
Sarah says
You can use Quinoa and Corn! I would measure out 280g but 1/3 potato starch, 1/3 corn flour, 1/3 quinoa flour. I think this would work just fine.
Nicole Hunn says
I hope you find something that works for you, Sarah. For others’ benefit, I’m afraid that blend of flours would require a different recipe, as that isn’t a balanced blend.
Mary says
Can’t wait to try this recipe. My husband just developed a gluten sensitivity at the age of 65. He hasn’t been tested yet for celiac disease. I started him on eating gluten free and it has made a huge difference in his pain levels! I decided to eat gluten free as well because I feel less bloated. It has been daunting to learn on my own how to grocery shop for gluten free foods. So expensive!
Do you have a recipe for gluten free focaccia? I would love that recipe if you have one. So glad I discovered your site. Thanks so much!
Nicole Hunn says
Hi, Mary, I’m so glad you’re both starting to feel better. Yes, I do have a recipe for focaccia. Please use the search function on the blog to find that, and any other recipes you’re search for.
Arnold Weitzman says
Have you done any baking using the new King Arthur Gluten Free Wheat flour mix? I have a severe case of celiac and have made their bread and pizza recipes using that flour mix. I had no reaction and the results were wonderful.
Nicole Hunn says
I’m not familiar with a gluten free wheat flour, Arnold. For full information on the flour blends that I use and recommend, please see the all purpose gluten free flour blends page, which is linked in every recipe that calls for a blend.
Julian says
It’s amazing. I just made the dough right now for pasta using it. It streamlines gluten free cooking and baking so much.
Sandra says
Can egg beaters be used in this recipe? I am allergic to egg yolks
Nicole Hunn says
Please see the section of the post titled “Can you make gluten free pasta vegan?” Sandra.
Fernanda says
Have you made a lasagna using this recipe? Would you baked it fresh or boiled it first? My son can now eat baked eggs so I’m trying to expand his options. Thank you!
Nicole Hunn says
Yes, I have, Fernanda. I keep meaning to post my recipe with fresh lasagna! You don’t boil the noodles; just make sure there is enough sauce to coat the noodles and cover with foil for the first part of baking.
Dona says
My daughter-in-law and I made this recipe following Nicole’s recommendations using Ultratex 3; it turned out fantastic. We used a pasta machine to roll the dough for ravioli and were easily able to reroll scrap pieces a second and third time with great results. What a gift to be able to make this with a family member who has celiac; she hasn’t had ravioli in a very long time. thank you Nicole.
Nicole Hunn says
I’m thrilled that you and your daughter in law had that experience together. Thank you for sharing that, Dona!
Paul Pennza says
Hello Nicole:
I have a pasta attachment for my Kitchen Aid, and an old Ronco pasta maker. These require the mix to form small pea sized crumbles, no kneading, then extrude the dough mix.
Any recommendations or adjustments to your recipe? I’m thinking of using just enough liquid to bring the dough to the pea sized crumbles, and not the full amount of liquids.
Thanks,
Paul Pennza
Nicole Hunn says
I’m afraid that sounds like it would require a different recipe, created specifically for that purpose, Paul. I don’t have any experience with that, so I wouldn’t want to hazard a guess!
Tina says
Can I leave this dough in sheets and use it to make manicotti?
Nicole Hunn says
Yes, you sure can, Tina.