Homemade Gluten-Free Pasta with Fresh Milled Flour
Easy, homemade pasta made using fresh-milled gluten-free flour
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 keeps results consistent.
Mix wet first: Fully whisk the eggs and oil in the well before pulling in flour so the dough hydrates evenly.
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.
Mix wet first: Fully whisk the eggs and oil in the well before pulling in flour so the dough hydrates evenly.
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.