How To Make Gluten Free Pasta

Homemade 3-Ingredient Gluten Free Pasta

This one has a lot of potential. It had me hopping up and down in my chair. Everything else I had planned for you beautiful people has been put on hold as a result of this recipe. This takes precedence, and it has to take precedence. If you were to ask me what I miss the most about my gluten-free diet, spaghetti would undoubtedly be towards the top of the list. And I know that for many of you, pasta is the number one item you miss, want, and fantasize about when you’re not eating it. As for store-bought gluten-free spaghetti, I’ve read enough dissatisfied rants to know that it doesn’t come close to the quality of its gluten-containing counterpart.

And as I went through recipe after dish, I wasn’t impressed with anything.

Buying rice, maize, potato, arrowroot, and whatever else flour I need and mixing them together to produce my own blend is not something I want to do.

You want an EASY and QUICK gluten free pasta recipe that requires only SIMPLE INGREDIENTS that are available in any grocery store.

That’s all there is to it. This post may include affiliate links, which allow me to earn a small compensation for referring you. There is no additional cost to you as a result of using these links. More information can be found in the Disclosure Policy. Thank you for your interest in and support of The Loopy Whisk.

Gluten free pasta ingredients

The list of components is as short as it is straightforward: Simply said, that’s all there is to it. This recipe calls for a gluten-free flour mix from Aldi, which is readily accessible in the United Kingdom (I’m not sure about the United States). It comprises rice, potato, and maize flour, much like the majority of gluten-free mixes on the market today. Nothing really noteworthy; this is the type of food that should be readily available at virtually any grocery shop these days. The xanthan gum has the function of making the gluten free pasta dough more flexible — it does this by substituting for gluten in the dough.

The eggs are responsible for holding the dough together: the yolks give the pasta its richness, while the whites give it even more suppleness.

It only takes three basic items to make this dish.

Before we get into the nuts and bolts of preparing this fantastic gluten free pasta, please subscribe to my newsletter if you like what you’re seeing.

Making the gluten free pasta dough

First, we’ll combine the gluten-free flour and xanthan gum in a large mixing bowl until they are uniformly dispersed. After that, we’ll construct a well in the center and smash the eggs into it.

This is a1-bowlrecipe, folks. No fuss.

Following that, we’ll briefly scramble the eggs and begin to incorporate the flour/xanthan combination. Eventually, we’ll have a little sticky pasta dough on our hands, which is OK.

We’ll turn the dough out onto a lightly floured surface and knead it for 2 to 3 minutes until it’s smooth and elastic. Although there are no gluten strands to stretch and “activate” in this gluten-free pasta dough, it is important to knead it to produce a smooth dough with no flour clumps.

Rolling out the gluten free pasta dough

In order to produce four “nests” of tagliatelle-like gluten free pasta using the ingredients listed in the recipe below, we’ll divide the dough into four pieces that are evenly sized. To be particularly accurate, you might weigh the parts to ensure that they are all the same weight as the other components. Making sure to wrap the three pieces of dough we aren’t going to use right away in cling film prevents them from drying out. Trust me, attempting to roll out dried out pasta dough is a pain and something you will definitely want to avoid.

Now, I’ve rolled out the pasta dough with apasta machine– it’s handy, quick and it doesn’t make your hands tired. Plus, you feel like a total pasta making badass, and that’s a helluva feeling. But if you don’t have a pasta machine, you can easily follow the exactly same procedure with a good ol’ rollin pin and a bit of elbow grease. (But if you expect that these pasta-making adventures will become a frequent occurrence: look into getting apasta machine. It’s a total time-saver.)

First, we’ll flatten the piece of gluten-free pasta dough a little and generously flour it on both sides of the baking sheet. After that, we’ll run the flattened piece through the pasta machine, starting with the widest setting possible. We’ll be on this setting for a few minutes, so make yourself comfortable. Different pasta machines can have a variety of widest settings, which can be found here. What I’m trying to explain is that the “widest” setting can result in spaghetti sheets of varying thicknesses depending on the machine.

  • The moral of this side tale is to become acquainted with your pasta machine.
  • Take a look at the following image to understand what I mean: See the streaks of dough that appear to be crumbling?
  • But that’s not an issue – so don’t get too worked up about it, okay?
  • We’ll keep repeating this procedure until we have a smooth, silky gluten-free spaghetti sheet on our hands.
  • (Please note that there will be no more folding!) To obtain a sheet roughly 1 mm thick, we’ll continue to reduce the settings until we reach there.
  • In order to prevent the pasta from drying out, it is critical to work at a reasonable pace during the whole process.

Cutting and shaping gluten free pasta

The cutting setting on your pasta machine, as well as a knife, are options. I’ve experimented with the latter and, let me tell you, there’s something tremendously wonderful about feeding a sheet of pasta into a pasta machine and seeing perfectly formed tagliatelle emerge out the other end. Once the pasta is cut and coated with flour (perfect lovely pasta staying together is an absolute pain), we’ll form it into a little crooked nest with our hands. This will take time and effort (at least, that’s what I keep telling myself).

It’s possible that you’ll rip a few pieces (and by “you,” I mean “I”), but that’s fine. Nobody seems to mind if it’s described as “rustic” or “homemade.” At the end of the day, it will still be delicious handmade gluten-free spaghetti.

You can use the pasta immediately – just toss it into some boiling hot water with a pinch of salt, and within 5 minutes you’ll have a steaming plate of gluten free pasta that tastes just like the “normal” gluten-containing stuff.

Leave the pasta out overnight on a cooling/drying rack near a radiator or fireplace (in winter) or on a kitchen counter (in summer) to allow it to dry out completely before using. And when you wake up the following morning with a dried tagliatelle nest in your hand and realize you’ve created a staple dish from scratch – and that it’s gluten free to boot – it’s absolutely acceptable to be quite pleased with yourself.

But does it taste likepasta?

The short answer is YES. Longer response: I haven’t had genuine pasta in such a long time that I didn’t feel qualified to make a judgment about this. In order to taste-test the gluten-free pasta, I asked my parents to help (they’re brutally honest and know their pasta), and they sampled only the basic, cooked gluten-free spaghetti. There are no extra flavors to distract from the fundamental pasta flavor. And the judgment was that they couldn’t identify the difference between the two. It has the texture, taste, and appearance of spaghetti.

Since then, I’ve incorporated it into a meal that includes a basic pesto (recipe to come soon!) Moreover, as the saying goes, a picture is worth a thousand words:

And… that’s it

This essay has evolved into something close to a gluten-free pasta-making epic, so bear with me. However, I really wanted to go into detail and explain each step in great detail, so please bear with me. I understand that creating your own gluten-free spaghetti might seem overwhelming and time-consuming, and it’s probably not something you’d want to do. But. it isn’t any of these things. It’s actually rather easy, and it’s well worth the effort.

Devoting a few hours on a rainy weekend to pasta making can mean that you’ll have enough gluten free pasta for a few weeks, if not months. And I honestly: don’t see a downside here.

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  • (1 2/3) cups (200 g) gluten-free flour, plus more for kneading and dusting (Note 1) (Note 2) 1 teaspoon xanthan gum
  • 3 medium eggs

To make the gluten free pasta dough:

  • Using a large mixing bowl, combine the gluten-free flour and xanthan gum until they are uniformly spread
  • Make a well in the center of the flour + xanthan mixture and crack the eggs into it to mix them in. Start by softly scrambling the eggs and gradually adding in the flour and xanthan mixture. When you’re finished, you’ll have a bit sticky pasta dough on your hands. It is okay to add another egg at this stage if the dough does not come together in a ball and feels crumbly or dry (this might happen if you use a different gluten free flour blend than the one advised in the recipe). You can add a tiny quantity of more flour if the dough is excessively moist or too soft, on the other hand. Turn the pasta dough out onto a well floured surface and knead it for 2 – 3 minutes, or until you have a smooth ball of pasta dough in your hands. Given that this is a gluten-free pasta dough, there is no gluten to stretch and “activate,” yet kneading provides a smooth dough that is free of wheat clumps.

To roll out the gluten free pasta dough:

  • Cut the dough into four pieces that are all of the same size. Wrap the three pieces of dough that will not be used right away in cling film to prevent them from drying out
  • Make a flattened piece of gluten-free pasta dough and thoroughly flour both sides of the piece of dough. Start with the widest setting on the pasta machine and work your way down the flattened section. You will be on this setting for a few minutes, so make yourself comfortable. (See also Note 2 for further information.) A widest setting on a pasta machine can create pasta sheets of varying thicknesses, depending on the manufacturer’s specifications for “widest.” My machine’s widest setting produces pasta sheets that are roughly 2 mm thick, which is really rather thin when compared to the thickness of some other machines. In order to prevent sticking, fold the rolled-out pasta dough like a book or letter (into thirds, as illustrated in the text) and sprinkle the outsides with flour. Turn the piece 90 degrees (so that the smooth edges are running left-right, rather than top-to-bottom) and send it through the machine again to finish it. Using this method, repeat the procedure until you have a smooth and velvety gluten-free pasta sheet. (See also Note 2 for further information.) To get a flawlessly smooth pasta sheet, I had to repeat the folding and rolling stages 5 times. Generously coat the pasta sheet with gluten-free flour and pass it through the next narrower setting on the pasta machine. (Please note that there will be no more folding!) Continue to reduce the settings until you get a sheet that is approximately 1 mm thick. I used a pasta machine with a setting one step down from the widest setting, but your results may vary depending on your equipment.

To cut and shape the gluten free pasta:

  • Cut the gluten-free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide) with a knife or the cutting function on your pasta machine. More flour should be sprinkled over the sliced spaghetti before forming it into a nest.

To dry the gluten free pasta:

  • Using a cooling/drying rack, lay the gluten free spaghetti near a source of heat (a radiator or fireplace in winter, a kitchen counter in the summer) and allow it to dry for at least one night. When you wake up the next morning, check the pasta for dryness
  • If it still seems moist, leave it for another few hours or perhaps a whole day.

To store the gluten free pasta:

  • Keeping the dried gluten-free pasta in an unsealed container for the first few days after creating it is a good idea. Because the pasta may still be somewhat moist on the inside, shutting the container may result in the production of mould. After that, store the dried pasta in a closed container in a cool, dry environment. It should be good for at least 2 – 3 weeks after being prepared.

To cook the gluten free pasta:

  • For fresh (not dried) gluten free pasta, boil it for 4 – 8 minutes, depending on how well-cooked you prefer it, in salted water seasoned with a touch of salt
  • Drain thoroughly. Depending on how well you like your pasta, cook the dried gluten free spaghetti for 6 – 10 minutes in boiling water that has been sprinkled with a touch of salt after it has been soaked for 24 hours.
See also:  How Much Pasta For One Person

1. The gluten free flour mix I use is the Lidl “Just Free” brand, which is only available in the UK (I’m not sure if it’s accessible in the United States). It comprises rice, potato, and maize flour, much like the majority of gluten-free mixes on the market today. Note 2: The amount of moisture in your final pasta dough will be greatly influenced by the amount of eggs you use. You have too much moisture in your pasta dough if the first pass through the pasta machine produces an uneven pasta sheet that feels sticky (despite having been dusted with flour) and has streaks of crumbled-looking dough, which indicates that your eggs were bigger or had more moisture.

You’re looking for more GLUTEN FREE recipes, aren’t you?

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Gluten Free Pasta Recipe: great gluten free recipes that actually work

The process of making fresh gluten free pasta at home is a labor of love for me.

It’s a straightforward procedure. All you need is the correct recipe—and a little bit of patience. Discover just how to go about it!

Why make homemade fresh gluten free pasta?

My very first post on my site was a recipe for handmade gluten-free spaghetti, which I published back in 2009. I was concerned that I was setting unreasonable expectations for my children. I was right to be concerned. One of the first times my kid noticed the link between scratch cooking and, well, cooking that wasn’t prepared from scratch was when he was eight years old. He was only 5 years old at the time. My children are accustomed to seeing me cook store-bought dried pasta on a regular basis.

  • My kid, on the other hand, started thinking when he witnessed me making fresh pasta for the first time.
  • Even now, many years later, I don’t cook handmade pasta on a regular basis.
  • And then there’s the rest of life, which just gets in the way sometimes.
  • My kid, who is now 16 years old, is not concerned about whether or not I will be producing my own water in the future.
  • instead of saying, “why would you do that, when you could just purchase it?” he asks, Ah, the joys of being a mother or father.
  • So, why would anyone bother to cook their own fresh spaghetti when dry pasta is readily available at any grocery shop, especially if they are gluten free?
  • Fresh gluten-free pasta is available in a few different kinds, the majority of which can be found at Whole Foods.
  • However, at more than $15 for 9 ounces, it’s not going to happen.
  • It’s something I use and don’t utilize on a consistent basis.
  • Oh, and if you’ve ever wondered how to take that pasta and shape it into fresh gluten-free tortellini, here’s a tutorial:

Homemade Gluten Free Pasta Recipe

Preparation time: Preparation time:


2 cups (280 g) all-purpose gluten-free flour, plus a little extra to dust with (I like Better Batter here) xanthan gum (one teaspoon) (omit if your blend already contains it) 1/2 teaspoon kosher salt *5 tablespoons (45 g) Expandex modified tapioca starch (or substitute with an equivalent amount of tapioca starch/flour) At room temperature, combine 2 eggs (100 g, weighed out of shell) and 2 egg yolks (50 g), beating well after each addition.

the amount equal to one tablespoon (14 g) extra virgin olive oil is a type of olive oil that is extracted from olives that have been left to ripen in the sun.

If you’re looking for information on how to substitute Expandex with Ultratex 3, which is easily accessible in most countries outside the United States and can be found in the gluten free bread recipes in GFOAS Bakes Bread, scroll down to Resources and click on number 6.

I have not yet used Ultratex 3 in this recipe, but I would propose substituting 15 grams Ultratex 3 for the Expandex and adding an additional 30 grams of Better Batter to the mix to see if it improves the results. When compared to Expandex, Ultratex 3 is at least three times as powerful.


  • Place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs, and egg yolks in the bowl of a food processor equipped with the steel blade, or a large mixing basin, and pulse until well blended. If you aren’t using a food processor, whisk together the dry ingredients first before adding the oil, eggs, and egg yolks and mixing until everything is thoroughly combined. Pour in 1/3 cup water and process (or mix) until the mixture is moistened. Remove the hopper from the food processor while it is still running and carefully add more water until the dough clumps together on one side of the food processor. Stir continually as you add water to the mixing bowl, about 1 teaspoon at a time. Continue until the dough comes together well. If the dough is too firm, add additional water until it becomes more flexible. Using a lightly floured surface, transfer the dough and divide it into four equal halves. Work on one section at a time, covering the others with plastic wrap to keep the moisture in. Using your hands, knead the dough until it is smooth and roll it into a rectangle. Divide the dough in half and roll each half into a rectangle about 1/4-inch thick. Repeat with the other half. Clean off the edges of the dough and run each piece through a pasta machine if you’re using one to cut the spaghetti into squares. I don’t like to roll the dough any thinner than the “5” setting on my machine since it tends to rip when rolled much thinner. Otherwise, just roll each piece to a thickness that is as near to 1/8-inch as feasible while maintaining as much evenness as possible. Using a pasta machine or a sharp knife, cut the spaghetti into shapes
  • Bring a big saucepan of salted water to a boil, then reduce the heat. Cook the fresh pasta in the boiling water for about 2 minutes, stirring constantly to prevent the dough from clumping, or until it reaches an al dente texture. Dress with the sauce and serve right away. This recipe was first featured on the blog in 2009. It has since been updated. The recipe has been modified, the photographs and video have been updated, and the text has been updated.

Gluten-Free Pasta Will Satisfy Your Deepest Pasta Cravings

Parker Feierbach is a professional photographer based in Los Angeles, California. It is, in fact, TRUE! You can make delicious gluten-free spaghetti from home, and it isn’t even that difficult! Check out our frequently asked questions (FAQs) below, then go to work on making the best gluten-free spaghetti you’ve ever tasted. What sort of gluten-free flour should I use for my baking projects? We’re partial to Cup4Cup, but feel free to use your preferred method of communication. Whatever you choose, just make sure it’s a full flour alternative before you use it.

  • What is the purpose of the xanthan gum?
  • It is made by combining fermented sugars together and is used as a stabilizer in a variety of dishes.
  • Because it’s a must-have, almost all supermarkets stock it!
  • Absolutely!
  • Is it necessary to have a pasta maker?
  • Prior to cutting your dough, begin by rolling it out as thinly as possible (like 1/16 of an inch thin!) For fettuccine-style noodles, you could always cut it by eyeballing the strips, or keep the slices thick for lasagna!
  • What is the shelf life of the pasta?
  • If you need to wait a few hours, wrap the dish in plastic wrap and place it in the refrigerator.
  • To accomplish this, just place the pasta on a baking sheet in the warmest section of your kitchen and let it uncovered.
  • Maintain its freshness in an airtight container for up to 2 weeks, and use it anytime the want for pasta comes!
  1. In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt
  2. Set aside. Make a big well in the center of the flour mixture and pour in the eggs to combine. Fork-mix the eggs until well combined, then gradually include the dry ingredients into the wet ingredients until a ball of dough has formed with no dry ingredients remaining. (You may need to move from using a fork to using your hands towards the conclusion of the mixing procedure.) Prepare your work surface by lightly flouring it and rolling out the dough until it is smooth, 2 to 3 minutes. Roll out the dough and divide it into quarters, wrapping all except one in plastic wrap. Roll out the dough on a gently floured surface into a long rectangle that is approximately 1/4″ thick, and set aside. Make sure the pasta machine is set to the widest setting possible and run the flattened out dough through it two times. Using the short ends of the dough, bring them together in the center of the rectangle, and then fold in half so that the dough is divided into quarters. Roll out the dough again until it is 1/4″ thick, then run it through the pasta maker two more times
  3. Adjust the pasta maker so that it is 1 degree narrower and continue the process. To get the appropriate thickness, keep rolling and folding while adjusting the thickness. The dough should be transparent when flattened out
  4. Place the rolled out dough on a lightly floured board and sprinkle with more flour. Repeat the process with the remaining dough quarters
  5. Adjust the pasta maker to produce the appropriate width of noodles and feed the dough through the machine to finish. Noodles should be divided into equal-sized chunks and curled into nests. Place on a baking sheet lined with parchment paper and cover with a clean kitchen towel until you are ready to cook it
  6. To prepare the pasta, start by bringing a big pot of salted water to a boil and adding the noodles. Cook for 2 to 3 minutes, stirring gently with a wooden spoon, until the vegetables are soft. Drain the spaghetti and toss it with your favorite pasta sauce before serving.

Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website

Gluten-Free Fresh Pasta at Home? You Can Do That

It wasn’t without a certain amount of deception that I came up with the idea of creating a recipe for fresh gluten-free pasta. As far as the customer is concerned, fresh pasta appears to be the last GF frontier, and in all of my grocery store visits and internet searches, I’d never come across any with a chickpea basis before to writing this. Is it possible to construct a chickpea pasta dish that is excellent enough to replace my favorite wheat-based recipe, and in the process, bring chickpea pasta back into the household rotation?

  1. I started with an all-chickpea flour recipe, which I thought would be a good start.
  2. Then I experimented using Bob’s Red Mill Gluten Free All-Purpose Flour, which is a blend of chickpea, tapioca, sorghum, and fava bean flours, as well as potato starch, to see how it would turn out.
  3. After that, I made a batch with my go-to gluten-free baking flour: Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, which contains xanthan gum in addition to other gluten-free ingredients.
  4. This spaghetti rolled out well and cooked perfectly, but the end result was extremely floppy and lacking in the grit that you’d expect from an Italian pasta meal, which was disappointing.
  5. It tasted more like fresh pappardelle than any other kind I’d tried, and it was more pasta-like than other dry brands I’d tried as well.
  6. If you roll and cut your pasta by hand, use a machine to generate flawless sheets to slice, or construct filled versions, it will work.
  7. And as long as you choose a gluten-free flour that has xanthan gum in the ingredients list, you may have it ready in as little as one hour (though a longer rest time gives the dough more time to hydrate and makes it a little easier to roll out).

When preparing this dish, don’t show it to anybody until it’s completely sauced and served. They’ll undoubtedly enjoy the meal, unaware of what was put into the noodles.

How to Cook Gluten-Free Pasta

Yesterday, we revealed our top selection for the finest gluten-free pasta on the market. We were almost persuaded that we were eating wheat pasta after tasting a few of the gluten-free alternatives. They were that amazing! One thing about gluten-free pasta that distinguishes it from its wheat-based predecessor, however, is that it contains no gluten. What you should do with it when you prepare it. If you cook gluten-free pasta for an excessive amount of time or for an insufficient amount of time, it will become sticky, mushy, or cling together.

See also:  What Do You Put In Pasta Salad

And what about the cooking time specified on the package?

However, it is possible to get gluten-free pasta that is exactly al dente!

Andy Christensen is an American actor and director.

How to Cook Gluten-Free Pasta

IMPORTANT SUGGESTION! To begin, check the cooking directions on the pasta package and deduct two minutes from the total time listed therein. This is the moment when you should begin cooking. In my experience, gluten-free pasta seldom cooks according to the instructions on the package, so it’s better to start monitoring it a couple of minutes early to ensure that you don’t miss the window and the spaghetti turns gummy or mushy.

1. Add a little olive oil to the pot.

Fill a big pot with water until it is two-thirds full. Due to the fact that gluten-free pasta foams more than wheat pasta, it’s a good idea to leave a little extra room in the pot when cooking it. Two tablespoons Diamond kosher salt OR four teaspoons Morton’s kosher salt for one gallon of water should be used to season the pot of boiling water. Salty water is one of the most important components of excellent pasta, whether it is gluten-free or not. Then, as the water begins to boil, add a small amount of olive oil to the pot before adding the pasta to help prevent the noodles from sticking together.

However, some people believe that adding olive oil is unnecessary, or even worse, that doing so makes it more difficult for the sauce to adhere to the noodles after they have been cooked.

Although I have not found this to be the case, and because I am more worried with the possibility of having a clump of sticky noodles than I am with the possibility of a loose sauce and spaghetti issue, I am strongly in favor of using olive oil in the pot.

2. Stir the pasta more than usual.

Cooking the pasta in a saucepan of boiling water for the first five minutes requires frequent stirring to ensure that the olive oil is well distributed and that the pasta is not sticking to the pot bottom.

To ensure that gluten-free pasta does not (surprise!) cling together during the first cooking period, it is necessary to stir it more often than ordinary spaghetti. Andy Christensen is an American actor and director.

3. Taste for doneness before the package says you should.

You should start checking your pasta for doneness a couple of minutes before the cooking time given on the package. As long as the pasta is not completely cooked through, keep checking it every minute until it is, with a slight chew and a uniform texture and color throughout. Andy Christensen is an American actor and director.

4. Give it a quick rinse.

Once the pasta is al dente, drain it, but reserve some of the cooking water to use later if the pasta begins to clump together while cooking. After rinsing with cold water, pat dry. Once again, this aids in the prevention of sticking (a recurring issue here!). If you leave the pasta in the water for too long, it will cool down too much. Five seconds is the optimum amount of time. Andy Christensen is an American actor and director.

5. Toss immediately with olive oil or sauce.

After a brief rinse, either return the pasta to the pot or transfer it to a serving bowl. Season with olive oil or your favorite sauce and toss right away. If necessary, add a small amount of the cooking water that was collected to assist loosen things up. Eat!

How did yours turn out?

Please share your gluten-free spaghetti preparation and reheating techniques with us! We’d be delighted to hear them.

How to Make Gluten-Free Fresh Pasta

Recently, I had one of those days where everything seemed to bother me at the same time. When I’m in that kind of mindset, the one thing I need more than anything else is a bowl of handmade pasta—just it’s what I need to feel focused and at ease. However, due to my gluten-free diet, this has become a little more challenging. The thing is, I’ve attempted to make fresh gluten-free spaghetti in the past and haven’t been really pleased with the results. My prior attempts had resulted in spaghetti that was simply too sticky or grainy to eat comfortably.

  • Part of me wonders whether this need was a form of self-sabotage, if it was a desire to create something I knew would be a failure.
  • Instead of assembling a complicated flour blend, I simply scooped some brown-rice flour into a mixing bowl and mixed in a little tapioca starch and xanthan gum.
  • It was by far the most straightforward gluten-free spaghetti dish I’d ever made.
  • I rolled it out and cut it into long, wide ribbons with a sharp knife.
  • Despite the fact that they had plumped up beautifully while cooking, they did not appear bloated and did not appear to be falling apart at the edges, which were two concerns I’d seen previously when trying gluten-free spaghetti recipes.
  • I couldn’t believe it when I realized that this fresh gluten-free spaghetti actually worked.
  • I put it through my pasta machine and it came out perfectly.
  • It was carved entirely by hand.
  • The most significant difference between this pasta and conventional fresh pasta is that it cannot be rolled as thinly as traditional fresh pasta.
  • I’ve discovered that stopping on the second-to-last setting is the most effective.
  • It is more likely that the pasta will break if it is any longer than this when it is run through the pasta cutter.

Keep those two things in mind, and you’ll be rewarded with delicious gluten-free fresh pasta that you can cook on both good and bad days. In fact, I believe it tastes even better on gloomy days, but that is just my personal opinion.

Gluten Free Pasta

Every time, you get perfect results. Every time, you get perfect results. Cooks in 45 minutes for 4 people Difficulty Putting up a show

Nutrition per serving
  • 27314 calories
  • Fat 8.1g12 percent
  • Saturated fats1.7g9 percent
  • Sugars0.3g0 percent
  • Protein 8.9g18 percent
  • Carbohydrates 41.3g16 percent
Of an adult’s reference intake
  • 175 ggluten-free rice flour, with a little more for dusting
  • 100gramspotato starch
  • 1tablespooncorn flour
  • 2tablespoonsxanthan gum
  • 14tablespoonfine sea salt
  • 3 big free-range eggs
  • 1tablespoonextra virgin olive oil


  1. Place all of the ingredients in a food processor and pulse until they form a rough paste. Turn the dough out onto a floured area and knead for 3 to 5 minutes, or until it is smooth
  2. . To begin, divide the dough into four pieces and gently push one portion out flat with your hands before beginning to roll it out using a pasta machine. Start with the widest setting and roll the dough through it, carefully sprinkling the dough with the rice flour if it becomes sticky throughout the process. To make a second pass through the machine on the widest setting, click the machine down a setting and pass the dough through once again. Now, begin to click the settings down, rolling the pasta through each setting twice — this may take some time. Due to the fact that gluten-free pasta is less elastic than conventional pasta, it is important to avoid using the two narrowest settings, since this will cause the pasta to tear. Using a thin sheet of pasta (about 2mm thick), place it on a flour-dusted surface and cover it with a moist tea towel to prevent it from drying out. Repeat with the remaining dough. Once the dough has been transformed into any type of pasta you like, it is time to serve it. In order to produce tagliatelle, run the pasta through the tagliatelle setting on your pasta machine or use a sharp knife to cut the pasta sheets lengthways into long strips (about 7mm thick), placing each strip on a flour-dusted tray as you work your way through. In a saucepan of boiling salted water, cook for approximately 3 minutes, or until al dente, then serve anyway you prefer

Gluten-Free Pasta

  1. In a food processor, bread machine, or mixing bowl, combine the flour blend and xanthan gum
  2. Pulse to combine. Mix in the egg yolks and the egg, then knead the dough, adding barely enough water to make it smooth. For 30 minutes, form the dough into a rectangle approximately 1 inch thick and wrap it thoroughly before letting it rest at room temperature. After 30 minutes, turn the dough over and flour both sides. Roll the dough out to the appropriate thickness using a rolling pin, making sure to flour both sides of the dough as you go along. Cut it into shapes, sprinkling it with flour to keep it from sticking together
  3. To prepare the spaghetti, follow these steps: Bring 4 quarts of water and 1 tablespoon salt to a boil. Simmer for 2 to 4 minutes, or until the pasta is still somewhat firm, depending on how long you want it to cook. Fresh pasta cooks really rapidly, so keep an eye on it while you’re cooking it. Drain the pasta and stir it with a little sauce or oil.

Tips from our Bakers

  • If you are using thinly rolled pasta, we recommend using the shorter cooking time option. When rolling pasta that is thicker, the longer cooking time is desired
  • Be mindful that some of your baking items may contain gluten that you are unaware of. More information may be found in our blog post: When it comes to gluten-free baking, don’t limit yourself to only flour. For more information on King Arthur-produced products, please see the comprehensive specifics of our allergy program, which includes our contact-prevention methods
  • Or contact us directly.

30 Gluten Free Pasta Recipes

Eat your gluten-free spaghetti and be healthy at the same time! These 30 gluten-free pasta dishes are just as delicious as their gluten-containing counterparts. Perhaps even greater than that! Did you know that the 25th of October (2020) is designated as World Pasta Day? Even though I’ve been following a gluten-free diet for more than a decade, I can think of no better way to commemorate this milestone than with one (or more!) of these delicious gluten-free pasta dishes. Please allow me to share with you some helpful advice for selecting the best gluten free pasta before I share my favorite gluten-free pasta dishes with you.

What is the best brand of gluten free pasta?

To be quite honest, this is a difficult question to answer. The finest gluten-free pasta brand is ultimately determined by your own taste preferences as well as your nutritional requirements. That being said, here’s a list of gluten-free pasta brands that I have on hand in my pantry, refrigerator, and freezer for quick and easy meals. If you try one of the gluten-free pastas listed below and don’t care for it, try another until you do. Keep in mind, too, that some of these pastas (particularly those made with beans) may taste a little strange on their own.

  • Chickpea pasta from Banza
  • Tolerant Organic Lentil pasta
  • Trader Joe’s Lentil Pasta

Whole Grain Gluten Free Pasta

  • Ancient Harvest Corn Quinoa Pasta
  • Jovial Organic Brown Rice Lasagna Noodles
  • Ancient Harvest Corn Quinoa Pasta

FreshFrozen Gluten Free Pasta

  • Trader Joe’s Cauliflower Gnocchi (frozen section)
  • Capello’s Gluten Free Pasta (made with almond flour)
  • Trader Joe’s Cauliflower Gnocchi (frozen section)

My recommendation is to stock up on your favorite gluten-free pasta varieties. In the next section, I’ve included links to some of them that are available for purchase at a discount throughThrive Market.

Tips for Cooking Gluten Free Pasta

You should follow these gluten free pasta cooking instructions if you don’t want your gluten free spaghetti to be mushy or sticky (believe me, I’ve been there!).

  1. First and foremost, read the manufacturer’s recommendations. Cooking times for gluten-free pasta will vary greatly depending on the components used (see above), so plan ahead of time. Begin by reading the directions, and then make any necessary adjustments. All you need to do is add salt. Before cooking the pasta, season the water with salt as you would with any other type of pasta. This will assist in the flavoring of your cooked pasta. The Bon Appetit magazine suggests using 4 tablespoons Kosher salt (i.e. Morton’s) for every gallon of water, and stirring constantly while doing so. Make sure to stir your pasta immediately after putting it to the pot, as well as at regular intervals throughout the cooking process, to prevent it from sticking. Make sure you don’t overcook your pasta! Pasta that has become mushy is not a nice thing. I’m aware that you’re following the first step and reading the instructions. Given this, if you are cooking pasta for the first time, test it around 2 minutes before the cooking time specified in the instructions, then test it every 2 minutes after that.
See also:  How Many Calories In Pasta With Tomato Sauce

Let’s eat some gluten free pasta!

I’m really grateful to my dietitian and food blogger friends who have generously shared their favorite gluten-free spaghetti recipes with me. It includes vegan and vegetarian gluten free pasta recipes, grain free pasta recipes, cold pasta salad recipes, and veggie “zoodle” pasta recipes. There is something for everyone in this collection. Grab a fork and go to work!

VegetarianVegan Recipes

This baked enchilada pasta recipe is a simple and tasty variation on the conventional enchilada recipe. It’s vegetarian and gluten-free, and it takes only 20 minutes to prepare, making it the perfect weekday supper for a hectic schedule! THE RECIPE CAN BE OBTAINED

Roasted Red Pepper Pasta with Goat Cheese, Mushrooms and SpinachFlavor the Moments

Gluten-free vegetarian pasta tossed in a creamy homemade roasted red pepper sauce with goat cheese, mushrooms, and spinach is the star of this dish. THE RECIPE CAN BE OBTAINED

Gluten-free Avocado Tahini Pasta – Vegan Yack Attack

A tasty and super-simple meal is created by combining creamy avocado with iron-rich tahini in this recipe! A side dish or quick meal, this avocado-tahini pasta may be made ahead of time and served cold. THE RECIPE CAN BE OBTAINED

Arugula Pesto Pasta Bowl with Broccoli (Gluten FreeVegan)Bakerita

This Arugula Pesto Pasta Bowl with Broccoli is one of my favorite go-to meals since it is quick and easy to prepare!

It’s full, healthy, and can be prepared in 30 minutes or less. THE RECIPE CAN BE OBTAINED

Easy Vegan Alfredo Sauce With MushroomsPasta | Gluten Free on a Shoestring

Using the exception of nutritional yeast, this thick and creamy vegan Alfredo sauce is created with cashews and coconut milk. It even reheats well, and it has quickly become a household favorite in my household! What is the point of being vegan? Since having children, I’ve been extremely conscientious of my actions. THE RECIPE CAN BE OBTAINED

Vegan Rasta Pasta Dish _ That Girl Cooks Healthy

In this one-pan vegan Caribbean-style pasta meal, bell peppers are mixed in with the jerk marinade and then simmered down in creamy coconut sauce to make it seem like it came straight from Jamaica. THE RECIPE CAN BE OBTAINED

Cold Gluten Free Pasta Salad Recipes

Cooked and cooled pasta is a rich source of resistant starch, which is beneficial to gut health and is microbiome friendly.

Lemony Kale Pasta Salad with Pistachio Nuts

This Lemony Kale Pasta Salad with Pistachio Nuts is quick and easy to prepare, and it’s full of delicious flavor. To get a healthful boost of protein and fiber, choose your favorite type of pasta, whether it’s gluten free, grain free, or legume based. It’s very delicious! THE RECIPE CAN BE OBTAINED

The Best Gluten Free Pasta Salad | Bucket List Tummy

Recipe for Mediterranean Vegan Cold Pasta Salad, which has a creamy, colorful plant-based pasta dressing, is available online. Replace your standard pasta salad dish with this nutritious roasted veggie pasta salad recipe instead. THE RECIPE CAN BE OBTAINED

Gluten Free Pasta Salad with Tomatoes, Basil,Fresh Ricotta

Whenever you need a quick and easy weekday meal that everyone will like, this gluten free pasta salad with sweet grape tomatoes, spicy basil, and fresh ricotta cheese is the answer. THE RECIPE CAN BE OBTAINED

Gluten Free Pasta Salad – Allergy Free Alaska

With a savory Greek-style salad dressing tossing it all together, this gluten-free pasta salad is a delightful combination of complementary tastes that the whole family will enjoy! THE RECIPE CAN BE OBTAINED

Grain FreeLegume Based Pasta Recipes

This EASY sheet pan supper, made with Trader Joe’s Cauliflower Gnocchi, Crispy Kale, Roasted Onions, Fresh Rosemary, and Pine Nuts, will impress your family and friends. Serve it as a nutritious lunch or supper option. SO DELICIOUS! THE RECIPE CAN BE OBTAINED

Lentil Pasta with Roasted Fingerlings, Baby Kale and Crispy Garlic — Rachael Hartley Nutrition

Make this vegetarian lentil pasta with roasted fingerling potatoes, greens, and crispy garlic for a delicious meal! Despite the short ingredient list, it’s packed with flavor thanks to crunchy fried garlic chips, caramelized onions, and lots of fruity, peppery olive oil! Because it is made with lentils, it is also high in protein, making it a well-balanced meal. THE RECIPE CAN BE OBTAINED

Butternut Squash and Sweet Pea Sage Pasta – Kelly Jones Nutrition

This tasty and hearty vegan and gluten-free butternut squash and pea pasta may be prepared in 20 minutes and served as a weekday supper for two. THE RECIPE CAN BE OBTAINED

Easy Lasagna Soup | Sweet Cayenne

A few cupboard supplies, including gluten-free lasagna noodles, are all you need to make this simple gluten-free lasagna soup. It’s the ideal supper for a hectic weeknight! THE RECIPE CAN BE OBTAINED

Creamy White Bean Pasta – Running to the Kitchen

Chipotle chickpea pasta, sun-dried tomatoes, and baby spinach are wrapped in a creamy vegan white bean sauce that is lusciously delicious. A hearty plant-based supper to warm you up! THE RECIPE CAN BE OBTAINED

Instant Pot Pumpkin Black Bean Chili Mac – Flavor the Moments

A protein-packed gluten-free Instant Pot pumpkin black bean chili mac that can be on the table in less than 30 minutes is on the menu this week! THE RECIPE CAN BE OBTAINED

Gluten Free Pasta Recipes with Chicken, Meat,Seafood

This gluten-free lasagna is filling, nourishing, and can serve a large group of people! It’s packed with both mushrooms and lean beef, and it’s perfect for feeding a big group of people or freezing leftovers for later. THE RECIPE CAN BE OBTAINED

Kid-Friendly Gluten Free Baked Ziti Casserole – Fearless Dining

Every member of your family will appreciate this simple baked Gluten Free Ziti Casserole dish. With Italian sweet peppers and gooey cheese, this hearty meat sauce is a must-try. enjoy! THE RECIPE CAN BE OBTAINED

Creamy Garden Fresh Pasta Bake – The Honour System

Pasta Bake with Creamy Garden Fresh Sauce. This meal, which is rich and creamy and filled with soft chunks of chicken, is made lighter by using brown rice pasta and Greek yogurt. THE RECIPE CAN BE OBTAINED

Chicken Sausage Pesto Pasta – The Roasted Root

Chicken sausage pesto pasta is a hearty, deliciously tasty, yet light supper that is sure to please. You may either prepare it ahead of time for meal prep or serve it immediately to the entire family! THE RECIPE CAN BE OBTAINED

Tuna Pesto Pasta | Abbey’s Kitchen

An very satisfying, deliciously flavored, and light chicken sausage pesto pasta dish. You may either prepare it ahead of time for meal prep or serve it to the entire family on the same night. GET THE RECIPE FOR MORE INFORMATION.

Mediterranean ChickenPasta Skillet (GF) – Your Choice Nutrition

This one-pan Mediterranean ChickenPasta Skillet meal is bursting with the flavors of olive oil, sun-dried tomatoes, and fresh herbs. It’s guaranteed to be a hit with the whole family. THE RECIPE CAN BE OBTAINED

QuickEasy Gluten-Free Lasagna – This Unmilleneal Life

This quick and easy gluten-free lasagna is a simple supper choice for any night of the week, thanks to the use of only a few simple ingredients. THE RECIPE CAN BE OBTAINED

Slow Cooker Asian Chicken Noodle Soup | NeighborFood

Gluten-free Asian Chicken Noodle Soup made in the slow cooker is a spicy, fresh, and warming soup that will help you beat the winter blues! THE RECIPE CAN BE OBTAINED

Veggie Pasta (aka Zoodles)

These simple vegan zucchini noodles with avocado pesto are perfect for when you’re looking for something lighter than spaghetti that’s still tasty! You may eat them on their own as a light meal, or you can combine them with your favorite protein for a filling lunch. THE RECIPE CAN BE OBTAINED

Quick and Easy Weeknight Oriental Cashew Chicken –

With this quick and easy Oriental Cashew Chicken dish, you can finally say goodbye to Chinese takeout! This quick and simple supper can be prepared in minutes! THE RECIPE CAN BE OBTAINED

No Noodle Vegetarian Eggplant Lasagna -Champagne Nutrition

Vegetarian, gluten-free vegetarian ‘noodle’ eggplant lasagna is quick and easy to cook, and it’s rich with fiber and nutrients. THE RECIPE CAN BE OBTAINED

Pad Thai Zoodles Vegan Gluten-Free Recipe | Planted365

Pad Thai Zoodles are a delicious, healthful, and simple dish to prepare. They feature the typical aromas of traditional Pad Thai, but the zucchini noodles give it a fresh and light texture. THE RECIPE CAN BE OBTAINED

Tasty Spaghetti Squash Marinara

Do you want to create marinara sauce for spaghetti squash? This delicious spaghetti squash dish is one of the tastiest spaghetti squash recipes you’ll ever have the pleasure of tasting. Today, treat yourself to some spaghetti squash with marinara! THE RECIPE CAN BE OBTAINED

Keto Zucchini ‘Noodles’ with Creamy Tomato Sauce – In the Kitch

This recipe for keto zucchini noodles with creamy tomato sauce demonstrates that swapping zucchini noodles for pasta does not imply a loss of flavor or comfort. GET ACCESS TO THE RECIPES That’s all there is to it! The following are 30 gluten free pasta dishes that are not only healthy but also tasty! Which ones are you going to build first? Dietitian and nutritionist with a state-issued license Hello, there! My name is EA, also known as The Spicy RD. I produce simple, DELICIOUSgluten free dishes that are low in FODMAPs for a wide range of dietary needs.

Learn more about my nutrition philosophy and nutrition coaching services for digestive health, autoimmune illness, wellness nutrition, and vibrant aging here. Sign up for my newsletter or contact me directly; I’d love to hear from you!

Homemade Gluten Free Pasta

Gluten-Free Pasta Made From Scratch

Only 2 ingredients and amazing flavor + tender texture!

You may find my son’s Simple Marinara Sauce here if you’re looking for it. If you’re seeking for Gluten-Free Pasta Recipes, you’ve come to the perfect spot! If you’ve been following my Instagram stories, you’ve probably seen my son create fresh, handmade gluten free spaghetti on a number of occasions. He initially did it on a Sunday evening in May of this year. Given that we lacked access to a pasta maker at the time, my husband and I stood back and marveled as my kid mixed up the dough (he tossed out the first attempt and nailed it on the second!) before rolling out and cutting the noodles with a knife.

We surprised him with a pasta maker for his birthday a few weeks later, and he’s been using it ever since to create pasta.

And every time I post it to Instagram stories, I have so many requests for the recipe that I have to flip a coin a little.

We cooked it twice that week, and today is the day when we can finally share the recipe with you!

You begin to develop a sense of what the proper dough texture and thickness should be as you work.

Here are some pointers and photographs that you may use as a guide while you create your own.

Eggs and gluten-free flour are used in this recipe (with xanthan gum).

Create a volcano form with the flour on a pastry mat by pouring it on there and pressing down.

Slowly mix the flour into the eggs, then form the dough with your hands and knead it until it is smooth and elastic.

Following a 30-minute period of relaxation.

Afterwards, working with one piece of dough at a time, roll the dough out to 1/8 of an inch thickness.

Because the dough will be lengthy and not fully smooth, it will not be squared at the edges.

Then you’ll go through the machine again and again until you can see your hand through the dough.

The dough is ready to be cut into genuine pasta when you can see the back of your hand through it!

You may either boil the pasta right away or let it dry overnight.

It cooks in a short amount of time, about 2-3 minutes when it’s fresh and 4-5 minutes when it’s dried.

In addition, the flavor is fantastic!

Simple San Marzano Marinara Sauce, created by my son, is served alongside the dish in this photo. We hope you enjoy creating this pasta as much as we do and that you like it as much as we do! Scroll down for the recipe, and do let us know if you give it a try.

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