How to Make a Simple Gluten Free Pasta Recipe at Home

Introduction

Surprisingly, almost one in three adults in North America are cutting back on gluten—yet the longing for a comforting bowl of classic pasta remains strong. If you’re one of them, you’re in the right place. This simple gluten free pasta recipe not only delivers that familiar al dente texture, but it’s also easier to make than you think. Whether you’re gluten-intolerant, living with celiac disease, or just aiming for a cleaner diet, homemade gluten-free pasta can taste just as good—if not better—than traditional versions.

Ingredients List

The secret to great gluten free pasta lies in combining the ideal mix of gluten-free flours with fresh, quality ingredients. Here’s what you’ll need:

• 1 cup brown rice flour – for a light, nutty base
• 1/2 cup tapioca starch – adds stretch and chew
• 1/2 cup potato starch – ensures smooth texture
• 1 tsp xanthan gum – a vital binder that holds the dough together
• 1/2 tsp salt – enhances overall flavor
• 2 large eggs – bind the dough and add richness
• 2 tbsp olive oil – for moisture and elasticity
• 2–3 tbsp water – as needed to form the dough

Substitution Suggestions:

• Try using sorghum flour instead of brown rice flour if you prefer a subtly sweeter and softer pasta.
• Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for a vegan version.
• If you’re out of tapioca starch, arrowroot powder makes a great substitute with a similarly smooth texture.

Timing

Homemade gluten free pasta doesn’t have to be time-consuming:

• Prep Time: 20 minutes
• Rest Time: 30 minutes (lets the dough hydrate and improves elasticity for smoother rolling)
• Cook Time: 3–5 minutes
• Total Time: Approx. 55 minutes

That’s about 20% faster than many traditional pasta recipes that require long kneading or drying times.

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

In a mixing bowl, stir together the brown rice flour, tapioca starch, potato starch, xanthan gum, and salt until fully blended. Whisk until well mixed.

Step 2: Add Wet Ingredients

Create a well in the center and add eggs and olive oil. Slowly incorporate the dry mix using a fork, blending until it starts to come together. Add water as needed to form a cohesive dough.

Pro Tip: Dough should be pliable but not sticky. If it crumbles, add a touch more water; if it sticks, dust with flour.

Step 3: Knead and Rest

Transfer the dough onto a floured surface. Knead gently for 2–3 minutes until smooth. Cover with a damp towel and allow to rest at room temperature for 30 minutes. This step ensures proper hydration and elasticity.

Step 4: Roll and Cut

Divide dough into two balls. Roll each one out with a rolling pin or pasta machine to your desired thickness. Slice with a sharp knife or pasta cutter to create fettuccine, tagliatelle, or your favorite shape.

Step 5: Boil and Serve

Bring salted water to a boil. Cook the pasta for 3–5 minutes until al dente. Drain well and immediately toss with your sauce of choice.

Serving Tip: For a lighter meal, try sautéed vegetables and a lemon olive oil drizzle.

Nutritional Information

Per 1-cup serving:

• Calories: 210 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 5g
• Fiber: 2g
• Sugar: 0g
• Sodium: 150mg

Data based on standard ingredients. Variations may occur with substitutions.

Healthier Alternatives for the Recipe

• Lower Carb Option: Use almond flour and a touch of coconut flour.
• Higher Fiber: Swap half the rice flour with oat flour.
• Egg-Free: Try aquafaba or flax eggs for a plant-based twist.
• Protein Boost: Add a scoop of unflavored pea protein powder to the flour mix.

Serving Suggestions

Pair this gluten free pasta with:

• Fresh basil pesto for a summer lunch
• Creamy roasted garlic Alfredo for comfort food vibes
• Sauteed vegetables and lemon olive oil drizzle for a light dinner

Personal Tip: I love topping mine with roasted cherry tomatoes, arugula, and a sprinkle of nutritional yeast!

Common Mistakes to Avoid

• Overworking the dough: This can make it tough and dry.
• Skipping the rest time: It’s essential for proper hydration and elasticity.
• Boiling too long: Gluten-free pasta cooks faster—watch it closely!
• Not using xanthan gum: This is crucial to holding the dough together.

Storing Tips for the Recipe

• Uncooked Pasta: Securely wrap in plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month for later use.
• Cooked Pasta: Keep in an airtight container in the fridge for up to 3 days. Add a bit of olive oil to prevent sticking.
• Meal Prep Tip: Prepare and cut the pasta in advance, then freeze it in small portions for easy weeknight dinners.

Conclusion

This simple gluten free pasta recipe proves that you don’t need gluten to enjoy delicious, homemade noodles. With a few pantry staples and some easy steps, you can have a satisfying, healthy dish on the table in under an hour.

Give it a try! Share your results in the comments below, rate the recipe, or subscribe to our blog for more wholesome kitchen inspiration.

FAQs

Can I use all-purpose gluten-free flour instead of mixing flours?
Yes, but texture may vary. A custom mix gives better control and taste.

How do I prevent the dough from cracking while rolling?
Let it rest fully and add water sparingly if it feels too dry.

What sauces pair best with gluten-free pasta?
Mild olive oil or tomato-based sauces complement the pasta perfectly without overwhelming its delicate texture.

Can I dry the pasta for later use?
Yes, but make sure to dry it completely before storing it in an airtight container.

Is this pasta kid-friendly?
Absolutely! It’s mild in flavor and can be shaped into fun forms like bows or shells.