Gluten Free Pasta Recipe

Time1h

Serves4

available upon request

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Mix Dry Ingredients
In a large bowl, combine the gluten-free pasta flour, xanthan gum, and salt. Mix well to ensure the xanthan gum is evenly distributed.
2
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the eggs, olive oil, and water. Mix together until a dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface (using more gluten-free flour). Knead for about 5 minutes until smooth.
4
Rest the Dough
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
5
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece to your desired thickness, using more flour as necessary to prevent sticking.
6
Cut the Pasta
Cut the rolled dough into your desired pasta shape (e.g., fettuccine, lasagna sheets).
7
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta for 3-5 minutes, or until al dente. Drain and serve with your favorite sauce.