Gluten Free Pasta Recipe – SO good, it’s hard to believe
This is honestly the BEST Gluten Free Pasta I have ever eaten… A traditional Italian Egg Pasta that’s both gluten and wheat free and that rivals ANY wheat pasta you’ve tried. Even better, it’s a recipe so easy, that anyone can make it with the right ingredients and a dose of my Italian love. Also dairy free.
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Creating the BEST Gluten Free Pasta I have EVER eaten
Hold on to your (Italian) chairs, because THIS is honestly the BEST Gluten Free Pasta I have EVER eaten. If I say it once, I’ll say it several times in this post… It’s INCREDIBLE for so many reasons. And I make no apology. It’s equal to all of those wheat pasta memories I grew up with. And that’s a LOT of memories. I grew up in a family with Italian heritage and we ate great pasta at least twice a week!
I’ve put my heart and soul into this one. It means a LOT. And while I’ve always had a gluten free pasta recipe on the blog, THIS new version has been reworked and rethought to perfection. Should I share it with you for free? Damn right I should… Because no one should ever have to eat pasta that doesn’t bring the best joy and happiness. It’s a basic human right 😄.
Always shared with my love x
Why you’ll LOVE this Gluten Free Pasta recipe
There are many pasta recipes out there. But great gluten free pasta (homemade or bought) is hard to find. I know… because I’ve tried many of them (just in case I missed a trick). Most are either dry or grainy, fall apart when they are cooked, have a strange taste, or are an odd colour. I still can’t bring myself to eat yellow corn pasta!
So… Why will you love THIS recipe?
- The dough looks like pasta, acts like pasta, rolls like pasta, cooks like pasta and (most importantly) tastes like the best pasta.
- It doesn’t disintegrate when cooked (even for too long) or on the plate.
- Neither does it stick together when uncooked or in the pan.
- The dough is pliable and flexible and can be kneaded (what a joy!)
- It’s easy to work with and versatile for making any pasta shape you love (or can dream up).
- The texture is smooth and supple, yet appropriately ‘al dente’ firm (as it should be). It’s not gritty or grainy or crumbly on the tongue.
- It has a neutral flavour (and is not over-salted either) making it the perfect carriage for any sauce or filling.
- Once made, it takes only 3 minutes to cook.
- It can be rolled in a pasta machine or by hand.
- It’s gluten free and dairy free.
Is it easy to make Gluten Free Pasta?
Absolutely yes! If you have ever thought making gluten free pasta was beyond reach, think again! Providing you have the right ingredients (discussed below), it’s probably one of the easiest dough-making processes on the planet. And it’s beautifully therapeutic too.
The base dough is literally a case of:
- Mix the dry ingredients.
- Add the eggs (and a drop of water) and mix into a dough.
- Knead until smooth.
- Rest to hydrate… then create pasta shapes!
I’ve created a short (speedy) video of me making Gluten Free Linguine just to show you how easy it is :
The importance of my Italian heritage in creating homemade pasta
Pasta (like pizza) is the food of Italy. And it is the food of my childhood… I was raised on the stuff. I know pasta well! One of my earliest memories is of pasta of all descriptions draped around my grandmother’s kitchen… freshly made and drying on every available surface.
We enjoyed pasta as a right, long before my friends had even heard of it (it was a long time ago). And when homemade pasta was not available, we would eat imported dried pasta that was only available in specialist Italian delicatessens.
My heritage is important to me and so creating an amazing gluten free pasta recipe has always been one to master! But it also means that I know authentic pasta. And I refuse to accept anything less. Trust me on this one. Because this recipe is created from the Italian part of my heart.
Ingredients needed to make gluten free pasta
Making amazing Gluten Free Pasta requires the right ingredients. Again, I make no apology and I know there will be those out there who ‘accuse’ me of using ‘exotic’ ingredients. There is nothing ‘exotic’ in here… But yes… I do mix a specific flour blend for the purpose. It’s the reason this pasta brings magic. The flour blend is what ensures the texture, stability, flavour and pliability of the dough. And it’s not something you will find in a ‘ready-mixed’ packet. I’ve tested and tested again with tweaks and turns along the way to get here. And this is now my gluten free pasta ‘home’.
Regardless of the flour blend, the recipe is still just as easy to make. So… what will you need?
The gluten free flours
The flour blend I have created for this pasta uses the following flours:
- Fine White Rice Flour (for starch and balanced to avoid grittiness)
- Tapioca Starch (for starch and stretch)
- Glutinous Rice Flour – also known as Mochiko; Asian rice flour; or sticky rice flour, and available in Asian food stores or online. (for starch, stretch, pliability and stability).
- Sorghum Flour (offers protein structure and flavour)
- Millet Flour (also for protein structure)
Now… all that said, I appreciate there are those of you who may be intolerant to one or more of these flours. And while I have found that this is the best blend for results, it is possible to sub where required for dietary reasons (although the texture and flavour will vary).
When making any flour switches, it is important to maintain a starch to protein ratio of 75% to 25%. For more information on different flours, read my guide ‘What is Gluten Free Flour?’.
Subs to try
(although I have NOT tested all of them):
In place of Sorghum: Try oat or buckwheat flour.
Switch millet flour for quinoa or gram (chickpea/besan) flour.
Instead of Glutinous Rice Flour: Although I have NOT tested, you could try adding more tapioca starch or possibly a combination of tapioca and corn starch (with a much lesser ratio of corn). However for preference, try and source the Glutinous Rice Flour as it has better pliability and has been well-tested.
In place of White Rice Flour: Try cassava, or fine corn (maize) flour (NOT corn starch).
For Tapioca Starch (probably the trickiest replacement): Try a combination of arrowroot, corn starch, cassava flour and additional fine white rice flour.
NOTE: any change in flours to those recommended on the recipe card will impact the moisture and hydration levels of the dough. If the resulting dough is dry, add additional water a drop at a time and (if very dry) an additional teaspoon or two of egg yolk. Do NOT add more oil.
Other dry ingredients
In addition to the gluten free flour blend, you also need a little Xanthan Gum (essential to binding in super-thin pasta) and fine salt (for flavour enhancement).
If you can’t tolerate xanthan gum, try testing a half-batch with an alternative binder such as guar gum or psyllium husk powder (which is finer than rough ground husk and will blend easier in this dough). It’s not something I’ve tried, but there’s no reason why either won’t work.
Eggs
This is gluten free EGG pasta and the eggs are essential to the recipe. Specifically… a combination of both whole egg (egg yolk + egg white) AND additional egg yolks. Whole eggs alone will NOT produce the same result.
It is the eggs in this combination that ensure moisture, protein structure, robustness and richness in the pasta. It’s how pasta has been made in Italy for centuries.
As a guide, I weighed my eggs in testing so that the recipe I share (with weights) is as consistent as possible. The eggs I use are UK Large, which may be differently sized where you are. Check out my International Egg Size and Weight Comparison Chart to help you work out which eggs you need.
Cold water
If rolling the pasta in a pasta machine, the water is unlikely to be needed. In this case, the dough can be firmer as the machine has the strength to roll it into thin ribbons with little effort.
If rolling by hand, a TINY drop of water is helpful (unless you have muscles the size of Popeye). We are literally talking ½ a teaspoon for a full batch of gluten free pasta dough. It allows the dough to just ‘give’ a little more. It is definitely slightly stickier when rolling, but this is easily countered with a very light dusting of Mochiko flour or tapioca starch.
Do I need a pasta machine to roll this pasta?
No… You don’t need a machine to roll this pasta dough. Although I always roll my dough with a pasta rolling machine (because I can guarantee it will be super-thin and therefore perfect to eat), I appreciate that not everyone has a dedicated pasta roller. So I have specifically tested hand-rolling the pasta to be sure that even if you don’t have a machine, you can still enjoy it.
The only difference is that for hand-rolled pasta (using a rolling pin), I add a tiny drop of water (as noted above) to ensure the dough is a little softer and easier on the arms. While this does make the dough slightly stickier, a very light dusting of flour when rolling sorts the issue.
For anyone thinking of buying a pasta rolling machine, this is the one that I use.
Tips for making PERFECT gluten free Pasta – What I learned along the way
Although gluten free pasta is easy to make, I appreciate that some of you may feel daunted by the prospect. So… Here are my best tips to help you.
- Follow the recipe and use the flours and ingredients as stated. Only change the flour types for dietary reasons or if you really really cannot source the flour listed.
- Use both whole eggs and egg yolk as stated. The pasta is NOT the same without the combination specified.
- Once the dough is made and while it is resting, wrap it well in clingfilm to prevent it from drying.
- Work with smaller pieces of dough… Cut the large dough ball into 5 to 6 pieces and roll each one individually, ensuring that the remaining dough is well-wrapped while set aside.
- If rolling gluten free pasta by hand (with a rolling pin), don’t forget to add the extra tiny drop of cold water to the mix… And knead the dough well before using.
- Roll the pasta as thin as possible.
- Whether rolling in a machine or by hand, only use the finest sprinkling of additional flour (and specifically use a starch flour for dusting… preferably Mochiko or tapioca). Any excess will dry the pasta too much.
- As the pasta is shaped, set it aside on a tray (uncovered) while you complete the batch. The air will start to dry the shapes, making them perfect to store well.
Extra tips when using a pasta rolling machine
- Before putting the gluten free pasta dough into the machine, hand roll it into a flat pancake so that it fits more easily into the rollers.
- To start… roll the dough through the widest setting a few times. This helps to ensure it is as smooth as possible. On the first roll or two, it may tear a little… That’s fine! Simply squeeze it back together, flatten and roll again. Do not add extra flour!
- Gradually work from the widest setting down through the thinner settings of the roller. Roll the pasta through twice for each and do NOT attempt to miss a setting. Making thin pasta is a gradual process.
- Aim to get the pasta super-thin. A good place to stop is number 5 out of 6 (or equivalent for the machine you have).
- If making spaghetti, tagliatelle or linguini, cut the edges of the wide pasta sheet into a straight line before running through the strip cutter. This avoids straggly bits.
- Any remaining off-cuts can be brought together into a ball and re-rolled. Just make sure they are scooped up and wrapped while you are cutting the main piece so they don’t get dry. Don’t worry if the ball of off-cuts doesn’t come together smoothly… The pasta machine will quickly iron out any imperfections.
Can I mix the dough in a food processor?
Yes. If you feel you need to. However, it isn’t really necessary and will just create more fiddly washing up.
What can I make with this gluten free pasta?
Once you’ve made your gluten free pasta dough and mastered the art of a super-thin roll, the pasta world is your oyster. The dough is so flexible and robust that it can be shaped any way you want.
I’ve tested it by…
- Cutting into long ‘ribbon cut’ pasta – tagliatelle, linguini and spaghetti. All incredible!
- As lasagne, which was divine.
- Making Farfalle (pasta butterflies or bow ties) – fun and delicious.
- As Ravioli and Tortellini – It both holds and sticks well.
Once you have your pasta cut and ready… simply pair it with your favourite sauces or fillings… I have a particular love for my grandmother’s (and mother’s) Spinach and Cheese Ravioli; A simple Pesto Pasta; Speedy One Pot Pasta with Meatballs; My own invention of Creamy Tuna Pasta with Asparagus, Mushrooms and Cheese (which has wooed many a past partner!); Legendary Vegetable Lasagne; And good old Spaghetti Bolognese or Maldives-inspired Fish Bolognese.
Is this gluten free pasta recipe safe for people with Coeliac Disease (Celiac)?
Yes. Because my pasta recipe is created with a combination of gluten free flours, it is completely gluten free and safe for people with Coeliac Disease (Celiac). Nonetheless, make sure the flours are ‘certified’ with no risk from cross contamination or ‘may contain’ warnings.
Is it wheat free?
Yes. The recipe is also wheat free. While there is a trend to using ‘gluten free wheat starch’ in gluten free recipes, it is not an ingredient I choose to use (having reacted to it in the past).
Is the recipe dairy free?
Yes again. There are no dairy ingredients used when making my gluten free pasta. So it is also dairy free.
Is the recipe egg free?
No. The recipe shared is for traditional Italian egg pasta, so eggs are necessary in the ingredient list. As I have not tried making it any other way, I am unable to advise on the possible use of egg alternatives. Sorry.
Storing fresh, homemade Gluten Free Pasta
Once made, the gluten free pasta dough or cut shapes will store well for up to 5 days in the fridge. Wrap uncut dough tightly in clingfilm to prevent any drying. And store cut pasta in an airtight container for freshness.
When making the pasta, it will have naturally started to dry as you work through the batch of dough. And because the pasta doesn’t stick together, it’s fine to store it as a pile. With one exception… If making filled pasta (eg. ravioli or tortellini), it is better to store layered with baking paper as the egg used to stick the pasta sheets together can sometimes make the edges a little tacky.
Gluten free pasta can also be frozen. I suggest fast freezing on a tray before bagging up in freezer-safe containers/bags. Freeze for up to 3 months and cook from frozen (allowing an extra minute or two of cooking time).
Cooking Gluten Free Pasta
This pasta cooks quickly and easily. However, unlike most gluten free pasta it does not fall apart when cooked, so if you go slightly over, don’t panic.
For plain pasta (unfilled) it takes about 3 minutes in water which is boiling. Place the pasta in the boiling water and then quickly bring it back to a boil (if it stops bubbling) and time from then.
For filled pasta (such as ravioli) it will take longer to cook the fused pasta layers and filling. Thus cook for between 5 and 8 minutes.
As with any pasta, it is good to check whether it is done by tasting it as it gets close to the ‘cooked’ time.
Will you try my INCREDIBLE Gluten Free Pasta Recipe?
And that’s all you need to know about how to make this gluten free pasta recipe. If I’ve left anything out or you have other questions, feel free to ask! Leave a comment at the bottom, message me on social media (Facebook, Instagram, Pinterest) or send me an email. The recipe is just below (scroll an inch or two more).
I hope you enjoy the recipe. I’ve invested a lot of love in this one, so I’m keen to know what you think!
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
Gluten Free Pasta
Key equipment
- flat-bladed knife
- cling film
- fridge
- pasta rolling machine (optional) or rolling pin and sharp knife/pizza cutter
Ingredients
Pasta Dough
- 45 g fine white rice flour (can be subbed with cassava flour)
- 25 g sorghum flour
- 80 g tapioca starch
- 40 g glutinous rice flour Mochiko/Asian rice flour/sticky rice flour (can be subbed with 20g tapioca starch + 20g arrowroot starch)
- 30 g millet flour
- 8 g xanthan gum 1 tsp = 4g
- ¼ tsp fine sea salt
- 2 large whole eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) = approx. 128g total liquid weight for a 1x batch
- 2 large egg yolks UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) = approx 36g total yolk weight for a 1x batch
- cold water → When specifically hand-rolling with a rolling pin, add an additional ½ tsp cold water to the dough mix. This is NOT necessary for machine-rolled pasta.
Instructions
Making the dough
- Weigh and mix together all the dry ingredients (flours, xanthan gum and salt) in a large bowl.
- Either using the bowl or tipping out the dry mix into a pile on a clean, suitable worktop, make a well in the centre, bordered by a deep mound of flour.
- Add the eggs and egg yolks to the well and using a flat-bladed knife, break them up and gently mix them together.
- Still using the knife, start to mix in the flour, bringing in a little at a time from the inside edges into the egg and gradually working outwards through the flour mound, until the mix starts to come together as a dough.
- When the mix reaches a point where it is difficult to amalgamate any more flour, use either a firm mixing spoon or hand to blend the rest of the flour into the dough. The dough should feel tough and quite firm. If (and only if) it is impossible to amalgamate the final flour dust, add ⅛ tsp of water to the dough and knead it through. This is rarely required, however. (NOTE: If SPECIFICALLY intending to roll the dough by hand using a rolling pin, add a ¼ tsp cold water to the dough mix (as outlined in ingredients list above).
- Once the dough is fully formed, knead it firmly until it is evenly blended. It will feel tough and will require a firm hand and some effort if the dough is correctly balanced. (NOTE: The dough with water for hand-rolling will feel softer and stickier)
- After kneading, wrap the dough tightly in clingfilm (it must be airtight) and rest in the fridge for at least an hour (or overnight +) so that it can evenly hydrate.
Rolling the dough
- After hydration, cut the dough into 5 or 6 pieces and (preferably using a pasta rolling machine), start to roll the dough into strips. Set the pasta machine on the loosest flat roller setting to start…
- Take the first piece of pasta (and set the rest aside, tightly wrapped to prevent drying). Lightly dust the work surface and top of the dough with Mochiko (Asian Rice) flour, as the first roll is the stickiest. Then flatten with your hands, before gently rolling with a rolling pin so that the dough will fit into the roller.
- Run the dough through the machine a couple of times, folding and re-flattening as necessary until the dough starts to roll smoothly and evenly. The machine helps the dough to amalgamate if it is still sticky. But try not to add additional flour beyond the initial dusting as this will dry the dough too much. Be patient and the dough will start to behave like normal pasta!
- When happy that the dough is rolling as it should be, start to reduce the thickness settings one by one, rolling the dough through a couple of times at each setting. Do not add any extra flour!
- Keep rolling until the dough has reached the second-lowest setting (the equivalent of number 5 out of 6).
- Once the dough is thin enough, run it through the attachment for the preferred cut (tagliatelle/linguini/spaghetti, etc) or use the dough to shape into ravioli/tortellini/farfalle, etc. Shape straight away to avoid the pasta drying and becoming brittle.
- If there are any ‘off-cuts’, knead these back together (and not into the new pasta dough) and roll through the machine again from the start as a smaller piece.
- Set the completed pasta aside on a flour-dusted tray or board, and repeat the same process of rolling and cutting/shaping the next piece of dough, starting again at the widest setting.
- Repeat until all the pasta has been used.
- NOTE: To hand-roll the pasta with a rolling pin, work on a surface dusted with Mochiko flour and also dust the top of each piece. Roll and shape each piece one by one, using as little additional flour as possible. Roll as thinly as possible and then cut and shape as desired.
To store and cook
- Once the pasta making is complete, either cook straight away, or store in an airtight container in the fridge until ready to use.
- The pasta should not stick together. However, for filled pasta (such as ravioli), it is best to layer between sheets of baking paper in an airtight container, to keep the pieces separate.
- Cook plain pasta in boiling water for about 3 minutes until ‘al dente’ and serve with a favourite sauce. Cook filled pasta for about 5 to 8 minutes.NOTE: Cooking time will vary dependent on the thickness of the pasta. Thicker pasta will take longer.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hi, I am intending to make lasagna with your pasta rdcipe, could you please tell me what the texture of your pasta is like when it is cooked? All my trials thus far with other recipes has been gummy, claggy and just meh. Thank you.
Hi Hazel
This pasta has never been gummy or claggy when I have made it. It has never stuck together like many standard GF pasta recipes. The texture has a good chew, doesn’t disintegrate and is (according to my wheat-eating husband) as good as any standard pasta he has had.
As someone with Italian heritage, I hold pasta standards high… But I am also aware that taste and texture come with personal preference.
Either way, I hope I have reassured you x
Tried it with buckwheat instead of sorghum and chickpea instead of millet. It had that nice Al dente feel, and best of all didn’t go to sticky starchy blob by the end of the meal. Will be making again and experimenting with different flours. Thank you for all your effort to get this right.
Thank you KJ
I’m so happy that the recipe worked well for you and the pasta was enjoyed x
Hello,
I made egg noodles using your C blend and it worked beautifully! No problem with the pasta machine and the whole family loved them. I made a ton and even eating the leftovers for several days still tasted wonderful. They are already requesting that I make more and try it as spaghetti noodles.
Appreciate you sharing all your recipes and flour blends!
Thank you Lisa. You are most welcome! I’m so pleased to hear the recipe worked well for you. When I make them, I always do a double + batch and freeze some too. It makes the effort extra worth it.
Wishing you all the best for 2026 xx
You are very informative on psyllium binder. Can I apply this info for making gf pasta? I found a gf pasta recipe with it a general purpose gf flour. I also looked at your recipe but many flours I can find in Mexico. I can get general gf flour and xanthan gum. I will look for psyllium. Do you have any suggestions for pasta given the ingredients I can get? Thank you
Hi Robert
In terms of making pasta, I found that xanthan gum worked best (better than psyllium). So if it is an ingredient you are able to find and eat, I would stick with it.
I am unsure what flours you can or cannot get where you are, but I know that people have tried the recipe using a variety of flour blends with reasonable success, so it is worth a try with what you have available. If possible however, I would try and source the Mochiko (sticky rice) flour, not least for the stretch that it gives.
Best wishes
Kate
I have mixed up the flours and am planning to make pasta tomorrow.
I was wondering if this flour blend is specific to pasta or could I use it for other baking?
Hi Terry
This particular flour blend was specifically created for the pasta so I haven’t tried it on anything else. I have 3 other standard blends (1 with rice flour and 2 rice free) that I use as a base for most of my baking (except bread bakes).
Having said that, you could try using it for other bakes, but the Mochiko is quite stretchy, so you may need to bolster with some of the other flours in the list.
Best wishes
Kate
This recipe is amazing! It tastes just like regular pasta! One question – my dough kept cracking on the edges while rolling it out. This was after adding 1/8 tsp water to the dough. Do you think I could safely add 1/4 tsp? Other than that, this recipe is perfect and I would not change a thing!
Hi Danielle
Thank you!
Yes… It will be fine to add a drop more water. If the dough becomes too sticky, just add a sprinkle of extra flour to ‘bring it back’ to where you want it.
If using a pasta machine however, too ‘wet’ and it will just jam up the rollers… If using a machine, the dough should become more supple as it’s rolled through a few times. If necessary, use the machine to do this before rolling to ‘cut’.
If rolling by hand, the dough will be harder to roll. So the extra liquid may help.
I hope this makes sense. Shout if you have more questions.
Best wishes
Kate
Kate, I am so glad I found your website. This information for handmade gluten-free pasta is a godsend. GF pasta in the states has really gotten and expensive for those of us who love our pasta. So I am strongly considering making my own. My learning challenge, besides making my own – which I am sure I can handle, will be cooking fresh pasta. Although I look forward to it, I have never had cooked fresh pasta.
I have two questions. First, physical limitations can prevent me from cooking from scratch at times, so I often use dried pasta as one of our “fast foods”. If I find that an egg substitute works with this recipe, can I dry pasta for a longer shelf life and to make it easier for someone else to use it?
Second, have you tried using your flour blend in recipes for a pasta extruder to make other shaped pastas, and was it successful?
Hi Carol
Welcome to the blog and Happy New Year!
Cooking fresh homemade pasta is really no different to using dried pasta once it’s made. So you’ll be fine. And it’s less likely to disintegrate compared to commercial GF pasta if it goes slightly ‘over’.
I haven’t tried drying it completely as yet, so I can’t say how successful it would be (either with or without an egg substitute). Although I think it should be fine to dry even using eggs (there are plenty of dried egg pasta brands out there). Nonetheless, it dries fairly quickly (and is usually partially dry shortly after a batch has been made) so I would trust that it can be done.
Having said this, I usually freeze my pasta and then cook it straight from the freezer. It comes out beautifully.
Re using a pasta extruder… I haven’t tried in an extruder so honestly don’t know whether it will work. At some stage I’ll get hold of one and give it a go… but for now, I just make by hand.
I hope this helps a little
Shout if you need further advice
Best wishes
Kate
I absolutely love this recipe! I’ve made fettuccine and lasagna noodles much to my family’s culinary delight.
Thank you so much Michael for your lovely comment. I’m so happy you love the recipe. 😊😊
Hey is there a way to dry the pasta (oven, air dry, dehydrator) so that I could gift some to a friend of mine? I tried making another recipe but it moulded instead of drying like the regular ones I made?
Hi Chelsea
I haven’t tried completely drying the pasta myself, so I’m not entirely sure. In principle, yes, it’s doable. When I’ve made very thin pasta such as Spaghetti, it’s dried quickly into a firm shape and I suspect if I’d left it longer, it would have been fine. It’s then cooked fine!.
I’m not sure I’d necessarily trust air drying for complete moisture loss, especially if sending to a friend. But it’s worth trying either a VERY very low oven or dehydrator. I would suggest starting off by air for a few hours and then finishing off in the oven/dehydrator.
Let me know how it goes.
Best wishes
Kate x
Hi Kate,
Our household has recently (the last 12 months) become gf as my partner discovered he has coeliac disease. I was chatting to a girl at a party and she recommended your recipes to us – we are delighted to have found you!
For Christmas this year, we have been very kindly gifted a Tefal Pain & Delices bread making machine which has gf bread settings (super excited to use!) The machine also has a pasta making setting and I wondered if this recipe would be suitable to put in the machine even though the pasta programme on the machine is not specifically gf? I know that’s a very specific question but hopefully you may have some insight.
Thanks so much,
Charlotte
Hi Charlotte
Welcome to the world of gluten free. I’m delighted you found me too! Shout if you need any help.
Re the pasta… The honest answer is that I don’t know. I am assuming that the pasta programme mixes and extrudes the pasta into shapes? The machine should definitely mix the pasta fine… but I think you would need to experiment with any extrusion. The process of making the GF pasta is the same as for ‘normal’ pasta (hence mixing should straight forward)… But because the flour structure in GF pasta is different (no gluten), it may be that extrusion is more tricky. I would suggest testing on simple shapes at the start (long pastas such as spaghetti, fetuccini, tagliatelle, etc) and seeing how they work. You may need to ‘play’ with the consistency a little too.
I would suggest testing on a small batch to avoid wasting ingredients (although even if it doesn’t work, you can always scoop up the tested dough and roll it by hand if it doesn’t work).
I hope that helps a little
Best wishes and Happy New Year
Kate
Hi Kate,
I’ve recently discovered I’m celiac and was very happy to find your detailed GF pasta recipe since I loved making fresh pasta when I was stille eating gluten.
I’ve just tried your recipe and unfortunately my dough was already very dry when kneading (I added some olive oil and quite a bit of water) and it was quite a crumbly mess when putting it into cling foil. After letting it rest for 3 hours it was still super dry and crumbly, impossible to put through my pasta machine. The only change I made was using a mix of tapioca and corn starch instead of the glutinous rice flour, as you suggested.
Looking at your video it looks like you use much more egg than the recipe calls for (unles you’re making a larger batch in the video?). I’ve even weighed my eggs to make sure it was the same amount as the recipe called for. Do you have any idea what might have gone wrong? I’d love to get this right!
Thanks and looking forward to your reply!
Emma
Hi Emma
I’m sorry the pasta didn’t work for you.
As explained in the post, I had not tested all the subs and the Mochiko switch was not one I tested, although believed it would be worth a try for people who couldn’t source (or eat) it.
Different flours indeed have different absorption needs, but I would always add more water and egg as a liquid increase rather than oil (which absorbs less effectively). I will edit the post to take your experience into account.
In the video, I was indeed making a double batch which is why there are more eggs. So the number/weight for eggs in the recipe is definitely accurate for a single batch.
I know that the recipe has worked well for other people, so I would advise if trying again, to source some Mochiko (glutinous rice) flour which I guess made the significant difference.
I am not sure what ratio of corn to tapioca you used for the replacement either. But if you are unable to source Mochiko, I would weight more heavily towards tapioca which has a better degree of stretch.
I hope that helps a little
Best wishes
x
“Sticky rice flour” (Mochiko, or “glutinous rice” flour) it turns out, is absolutely necessary for any decent gluten-free baked goods (IMHO)! I’ve found NO WORKABLE SUBSTITUTES. I struggled for years trying to find or experiment with gluten-free recipes that were better than abysmal to eat. Then we learned about “sticky rice flour” (always mixing with other flours) — and suddenly: egg noodles don’t have to be chewed as if they were rubber bands … cakes & muffins are rising … cookies are soft (without crumbing apart) … and real bread is no longer a distant memory! By including “sticky rice flour”, it even seems to allow baking WITHOUT INCLUDING xanthan gum (which is off of my diet — even as xanthan gum is not well-tollerated by most people who live with celiac disease). It is good to know that it is available in 25-pound bags at less than $2 per pound produced by Bob’s Red Mill (a very reputable grain miller) — I have had good success ordering mine either through Amazon, or through US Foods Chef’Store. Blessing to you all!!
Thanks Bruce.
It sounds as though you are a huge fan of Mochiko. It’s a really valuable flour in the world of GF, but I’ve found it works better in some recipes than others. It definitely supports the pliability of pasta and noodles and the lightness in breads however. Great to hear you have found a safe, cheap supplier!
Happy New Year 🥂
I just ordered all of these flours! I will be trying out your recipe on my new pasta machine as soon as my order arrives. I spent time in Italy this month and was inspired by the homemade GF pasta! I bought a pasta machine as soon as I got home! I made my first batch tonight but it was a battle! I have high hopes your recipe will be better! ❤️
You’re welcome Kara. I hope it works well for you.
I have only tried the dough in a pasta roller (is that what you have?), not an ‘extruder’. But it is honestly so easy to work with. If it doesn’t roll easily the first time, just roll again! It seems to also be super-robust to re-working. And divine cooked xxx
And do let me know how you get on.
Hi Kate, a question about using your updated gf pasta recipe for lasagne. Should I precook the pasta sheets before layering? if so for about how long do you think or just layer it fresh. And finally if I am using frozen pasta sheets do I want to thaw them first?
Appreciate all you help and hard work for us GF people.
Hi Suzi
You’re welcome.
Re the pasta… You don’t need to pre-cook lasagne sheets! Just layer as they are… fresh. They should cook easily in the sauces, as they are not ‘dried’ and need less hydration.
If using frozen pasta sheets to layer, just layer them frozen! By the time you’ve finished layering, they will probably have defrosted anyway. But if not, they will still cook well.
Obviously.,. If the lasagne has been made and frozen as a whole lasagne, then defrost before cooking xx
Can I prepare the lasagna using the fresh noodles a day in advance and then bake it the following day? I’m worried that the pasta sheets might get soggy with the sauces.
Hi Toni
It should be fine. But I’ll be honest, I haven’t yet tested. I’m planning to make lasagne in the next couple of weeks, so I can test and let you know if that helps? x
this recipe says 2 tsp xanthan gum even if you reduce if by half?
Ah… No! The converter only converts the main measure (not the additional ‘note’). Thanks for pointing out. I’ll make that clearer on the recipe. It would be reduced by half to 1 tsp!
Hello, is this recipe still your go-to for homemade pasta? I have a pasta extrusion attachment on my stand mixer and i am wondering if it is worth an attempt, have you ( or any GF Alchemist Fan 😉 ) tried that?
Hi André
It’s a great pasta recipe and I’ve also made the most divine ravioli with it too. But… I haven’t made it for a while as I can’t get the modified tapioca starch in the UK anymore.
It’s due for an update as soon as I get a chance. I need to retest with an alternative tweak. But if you have access to the starch, try it!
I’ve never tried it with an extruder, but it has a good texture that holds well, so I would hope it works. I put mine through a pasta maker, which can’t be that different?
If you try it, let me know x
Hi again André
In case you haven’t seen this, the recipe has just been updated and is much better xx
A mightily impressive make Kate, well done you!!! It sounds spot on, and I'm betting your all rejoicing at having pasta back in your lives! Thanks for linking up to November's Family Foodies Vegetarian event.
Thanks Lou. Rejoicing big time!
Hi Kate any sub for the sorghum it not available in Malta anymore?
Hi Clare.
I’ve covered subs in the post. I would suggest either buckwheat or possibly oat (if you can tolerate it). xx
Wow, Kate, this is wonderful! I'm so sorry I haven't replied before this, my life got eaten by politics and then by singing. I'm amazed and impressed that you wound up with something you could knead – my only attempts at gluten-free flour were incredible friable and dry and wouldn't knead at all.
Thank you so much for participating in the challenge!
Catherine
Thanks Catherine. I'm pretty excited about it too….. it will be a regular in our house now….. looks like I may need extra freezer space for batch-kneading!
I am very very impressed. Thank you so much for sharing with EatYourGreens.
Thanks Shaheen. You're welcome!
wow fresh pasta that is gluten free! I love how inventive you are and your preserverance with trying recipes. I've not made my own pasta although I keep meaning to and bought a pasta machine ages ago. This is the insipiration I need to make my own. Love your pasta drying rack – I need one too! Thanks for entering AlphaBakes.
Thank you! You MUST get the pasta machine out. It is way easier than you expect (and worth every mouthful!)
Thanks. Let me know how you get on!
Wow that does sound amazing – I have tried quite a few gf things since my sister and niece became celiac but I have not tried gf pasta but I love pasta so I cam imagine how much you must love having some good stuff and kneading is such fun esp with a kid (though my little girl loves kneading just a bit too much). I also haven't seen a pasta drier but it makes sense. Now I really need to give my pasta machine some love
Absolutely Johanna. Nothing beats fresh pasta….. and it is definitely great to knead again! Get that pasta machine out!!!!!
Looks amazing. I love the photo of it all drying on the stand!
Thanks CC….. looks just like it should!
Oh wow! How exited I am to try this! Great idea to use glutinious rice flour, I can really imagine that working. I've always put off attempting to try making my own GF pasta, but really want to try it out now. Genius! Does it store overnight or do you have to make it and cook it the same day? Well done, so impressed 🙂
Thanks Katie. It stores for several days in the fridge…… just like 'normal' pasta!! And still tastes just as fresh. Let me know how you get on! x
That is so funny! A pasta machine is on my Christmas list and I was asking on Facebook last week whether you needed a really good one or whether a cheapy one would do! My new year experiments are going to be gluten-free pasta too! Great to see you have cracked it. There are a few ingredients in yours that I don't want to use or can't get so will have to get cracking on my proposals. I have done all the research…just don't have the maker!!!
Good luck with your pasta Vicki….. Now I've discovered how good it tastes, there will be no looking back! Actually, I was surprised at how easy it was in the end……I don't know enough about pasta machines to know a good one from a bad one, but ours is from a company called Imperia and seems pretty solidly made!
Oh wow! Your tagliatelle are perfect! I must say making your own pasta is bit of an effort but then… when you come to eat it you realize it was all worth it! To get that beautiful and fresh taste of homemade goodness you only have to make pasta yourself.
And you really are original here with your gluten free version. This is going to be a very popular post Kate and very useful for many people indeed. Bravissima!
Thanks Alida….. I hope it is shared far and wide…… it worked so well and tasted so good. I would love for other people to enjoy it too. It reminded me just how much I have missed real pasta…. I think it is going to reinvigorate our mealtimes!
I have seen gf tagliatelle in some larger Asda stores, if you have one near you.
Just a little warning about sweet rice / glutinous rice flour that you can get in Asian supermarkets – it isn't certified gf as they don't necessarily use separate grinders so there is the risk of contamination from gluten. The only brand that is certified gf is by Bob's Red Mill but it is considerably more expensive. Obviously I don't know how sensitive your daughter is to gluten and it may be that she is fine with the stuff brought from Asian supermarkets. I am very sensitive and therefore don't risk it. Just thought I would mention it 🙂
Thanks Kirsten. I have looked in Asda, but not seen any tagliatelle locally…… maybe we have a duff store!
Thanks for the warning about the flour. My daughter is coeliac and shouldn't eat any gluten. We know about it pretty quickly if any slips through and so far we have been fine with the glutinous rice flour that we have used. I will make sure I stick with the brand I am currently using for now as it seems ok, but if we get a hiccup, there are a couple of other makes (including Bob's) which are out there (although the other 2 I have seen are North American and may take a bit of tracking down on this side of the pond). I will keep a close eye!!
I have never made pasta – gluten-free or not. I have always wanted to and have a pasta machine somewhere… I love your post, so detailed and the dish looks so delicious! Thanks for linking to #CookBlogShare it is a total joy to see your recipes
Thank you Lucy. I love to share them! If you get a chance, I would definitely try making pasta (with or without gluten). Apart from anything it is great fun……. and eating it will put a smile on your face!