A simple and reliable 3-ingredient homemade gluten free pasta recipe. Once you’ve tasted this gluten free pasta from scratch, you’ll never go back to the store-bought stuff.
The recipe makes 4 x 2 1/2 oz (70 g) nests of gluten free tagliatelle, which should feed 2 - 4 people, depending on how hungry they are.
The process described below focuses on using a pasta machine to make your gluten free pasta – but if you don't have one, you can easily replicate the process with a rolling pin and a bit of elbow grease.
NOTE: Have a look at the step-by-step pictures in the post for more details! I also go more in depth regarding the ins-and-outs of gluten free pasta making within the text of the post, so make sure you have a read.
To make the gluten free pasta dough:
In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.
Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.
Because this is a gluten free pasta dough, there’s no gluten to stretch and “activate”, but kneading ensures a smooth dough with no flour clumps.
To roll out the gluten free pasta dough:
Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won’t use immediately in cling film so that they don’t dry out.
Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)
Different pasta machines can have different widest settings, so that the “widest” setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)
I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there’s no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.
For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
To cut and shape the gluten free pasta:
Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
Toss the cut pasta in some more flour and shape it into a nest.
To dry the gluten free pasta:
To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
The next day, check the pasta for dryness – if it still feels damp, leave it for an extra few hours or a day.
To store the gluten free pasta:
For the first few days after making it, keep the dried gluten free pasta in an opened container.
The pasta may still be a bit damp on the inside and closing the container may lead
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.7mg||1 %|
|Sodium 96.5mg||3 %|
|Potassium 138.7mg||4 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.4g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 37
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