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Seriously Good & Easy Gluten-Free Pasta Recipe

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★★★★★

4.4 from 76 reviews

This seriously good and easy gluten-free pasta recipe delivers fresh, homemade pasta that is both satisfying and versatile. Made primarily from gluten-free all-purpose flour and almond flour, this dough is simple to prepare using either a food processor or by hand. The pasta is rolled out with a pasta machine and can be formed into wide noodles or spaghetti. It cooks quickly in boiling water, making it perfect for quick weeknight meals or meal prepping when frozen for later use.

Ingredients

Scale

Dry Ingredients

  • 2 cups gluten-free all-purpose flour (Cup4Cup gluten-free flour highly recommended)
  • ½ cup + 2 tablespoons almond flour
  • ¾ teaspoon salt

Wet Ingredients

  • 4 large eggs
  • 1 tablespoon olive oil

Instructions

  1. Combine Dry Ingredients: Place the gluten-free all-purpose flour, almond flour, and salt into a food processor. Pulse to combine.
  2. Add Eggs and Oil: Add the eggs and olive oil to the dry mixture and process until a dough forms that holds together in small clumps. The dough should be slightly sticky and form a ball when pressed. Alternatively, whisk the dry ingredients in a bowl, make a well, add eggs and oil, then mix by hand, adding flour or a little water if necessary to achieve the right dough consistency.
  3. Divide and Wrap Dough: Divide the dough into 4 equal sections and wrap each piece tightly in plastic wrap to keep it from drying out.
  4. Prepare Rolling Station: Set up your pasta machine, lightly flour a work surface, and line two baking sheets with parchment paper for drying the pasta.
  5. Roll Dough into Sheets: Working with one dough ball at a time, lightly flour the work surface and roll the dough into a flattened oval. Pass it through the widest setting (setting 1) on your pasta machine. The noodles may appear sticky and ragged at this stage.
  6. Fold and Roll: Fold the dough sheet into thirds like a letter, lightly flour if sticky, turn 90 degrees, and pass it through the widest setting again. Repeat folding and rolling one more time to create a smooth sheet.
  7. Thin the Dough: Using the pasta machine, run the dough sheet through setting 2 one or two times, then once through setting 3 to thin out the pasta. Lightly flour as needed to prevent sticking.
  8. Cut and Shape Pasta: Cut the sheet into your desired shape—wide noodles or spaghetti. Shape into nests or lay flat on the baking sheets. For freezing, lay pasta flat instead of nests. Cover with plastic wrap while rolling and cutting remaining dough.
  9. Chill or Freeze Pasta: Refrigerate covered pasta for up to 24 hours before cooking, or freeze by placing the covered sheets in the freezer, then transferring the pasta to ziplock bags once frozen. Pasta can be frozen for up to 2 months.
  10. Cook Pasta: Bring unsalted water to a boil. Add pasta and cook for 2-3 minutes once the water returns to a boil. Drain and serve.

Notes

  • The dough’s consistency depends heavily on the size of eggs used—adjust flour or water accordingly if dough is too sticky or too dry.
  • Use Cup4Cup gluten-free flour for best results; other gluten-free flours may alter texture or require adjustments.
  • Do not shape pasta into nests if freezing to prevent sticking; lay flat instead.
  • Uncooked fresh pasta can be refrigerated for up to 24 hours or frozen for up to 2 months.
  • Cooking time is short because fresh gluten-free pasta cooks quickly—avoid overcooking to maintain texture.

Keywords: gluten-free pasta, homemade pasta, gluten-free noodles, fresh pasta, gluten-free cooking

Find it online: https://foodbylina.com/seriously-good-and-easy-gluten-free-pasta-recipe/