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Homemade Gluten-Free Pasta with Fresh Milled Flour

Easy, homemade pasta made using fresh-milled gluten-free flour
Prep Time20 minutes
Cook Time5 minutes
Resting Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: fettuccine, Fresh-Milled Flour, Gluten-Free, pasta, spaghetti
Servings: 4 people
Calories: 320kcal

Ingredients

  • 200 g 1⅔ cups plain gluten-free flour blend, plus extra for kneading and dusting the pasta
  • *1/4 teaspoon xanthan gum optional, to aid in elasticity but not required
  • 3 large eggs
  • ½ tbsp olive oil

Instructions

  • If milling flour, try Fresh Milled Gluten-Free Cup4Cup Flour Blend Recipe
  • Weigh 200 grams gluten-free all-purpose flour into a large mixing bowl.
  • Make a well in the center of the flour.
  • Add 3 eggs and 1/2 Tbsp olive oil to the well.
  • Mix the eggs and oil together first (with fingers, fork, or spoon), then start pulling flour in from the sides.
  • Keep mixing until a dough forms and all flour is incorporated.
  • Knead in the bowl (and/or on a smooth surface) until the dough is smooth, pliable, and Play-Doh-like.
  • Cover and rest the dough 20–30 minutes.
  • Divide dough into 4 equal pieces; keep unused pieces covered.
  • On a lightly floured surface, roll dough by hand with a rolling pin or run through a pasta roller starting at level 1, fold, and run again at level 1.
  • Continue rolling to desired thickness (GF dough is usually best around levels 2–3 on a pasta roller).
  • Use sheets for lasagna, or lightly dust sheets with flour and cut into noodles (knife/pizza cutter or pasta cutter attachment). Dust strands lightly to prevent sticking.
  • Bring a large pot of salted water to a rolling boil (optional: add 1 Tbsp olive oil).
  • Boil pasta about 5 minutes, until it floats and is al dente.
  • Drain and serve with your favorite sauce.

Notes

  • Measure by weight to keep results consistent.
    Mix wet first: Fully whisk the eggs and oil in the well before pulling in the flour so the dough hydrates evenly.
  • I use this Gluten-Free Flour Blend Recipe: Fresh Milled Gluten-Free Cup4Cup Flour Blend Recipe – Gluten Free Heritage
    Rest matters: The 20–30 minute rest lets the flour absorb moisture and makes the dough smoother and easier to roll.
  • Fight sticking early: Keep the surface, roller, and sheets lightly dusted with GF flour (rice flour works especially well). Dust cut noodles and separate into loose nests so they don’t glue themselves together.
  • Roll gently: Gluten-free sheets are more fragile; on a pasta roller, levels 2–3 are usually the sweet spot.
  • Cook to al dente: Start checking around 5 minutes; overcooking makes gluten-free pasta soft and prone to breaking.