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Perfect Gluten-Free Pasta Recipe

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A simple and reliable gluten-free pasta recipe that yields tender, flexible noodles every time, perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups (240g) gluten-free all-purpose flour (e.g., Bob’s Red Mill 1-to-1 baking flour)
  • ½ cup (60g) tapioca starch
  • 1 tsp xanthan gum
  • 2 large eggs (room temperature)
  • 1 tbsp olive oil
  • 2–3 tbsp warm water
  • ½ tsp salt
  • Optional: flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water, set 5 minutes) for dairy-free version

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt. (5 minutes)
  2. Combine wet ingredients: In a smaller bowl, beat eggs and olive oil until smooth. If using flax egg, prepare it beforehand and let it thicken. (3 minutes)
  3. Create the dough: Form a well in the center of the dry ingredients and pour in the egg mixture. Stir gently with a fork, gradually incorporating the flour from the edges. Add warm water 1 tablespoon at a time if the dough feels too dry. The dough should be slightly sticky but hold together. (7 minutes)
  4. Knead the dough: Lightly flour your work surface with gluten-free flour. Knead the dough for about 5 minutes until smooth and elastic. If it’s too sticky, sprinkle a bit more flour but avoid adding too much or the pasta will become dry. (5 minutes)
  5. Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes.
  6. Roll out the dough: Divide the dough into two portions. On a floured surface, roll each portion into a thin sheet about 1/8 inch (3 mm) thick. If you have a pasta machine, run the dough through the rollers starting at the thickest setting and gradually decrease thickness. (10 minutes)
  7. Cut the pasta: Using a knife or pasta cutter, slice the dough into your desired shape—fettuccine, tagliatelle, or small squares for ravioli. Toss lightly with flour to prevent sticking. (5 minutes)
  8. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2-4 minutes or until tender but firm to the bite. Drain and serve immediately with your favorite sauce.

Notes

If dough is crumbly, add an extra tablespoon of warm water during mixing. If sticky, add more flour in small increments while kneading. Do not skip the resting step for tenderness. Avoid rinsing cooked pasta to preserve starch for sauce adherence. Cook pasta in batches to avoid sticking. Fresh gluten-free pasta cooks quickly; watch closely.

Nutrition

Keywords: gluten-free pasta, gluten-free noodles, homemade pasta, gluten-free cooking, tender pasta, easy pasta recipe, gluten-free dinner

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