Gluten-Free Fresh Pasta Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated Jun. 02, 2020
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Gluten-free pasta is often disappointing, but this version works great. Elizabeth Barbone

Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough calls for more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference.

Why this recipe works:

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  • Adding more egg than is traditional for wheat-based pasta creates a gluten-free dough that's tender and elastic, not gummy or gritty.
  • Rolling the pasta dough only to the second-thinnest setting on the pasta machine—and avoiding the spaghetti cutter—helps prevent problems that frequently plague homemade gluten-free pastas.

Recipe Facts

4.3

(7)

Active: 40 mins
Total: 40 mins
Serves: 4 servings

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Ingredients

  • 1 1/2 cups (7 1/2 ounces) brown rice flour, plus more for dusting

  • 1/2 cup (2 ounces) tapioca starch

  • 1 teaspoon xanthan gum

  • 4 large eggs

  • Kosher salt

Directions

  1. In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.

  2. Divide dough into four equal piecesand work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.

  3. Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.

  4. Bring a pot of salted water to a boil. Cook pasta until tender, about 5 minutes. Serve immediately with your choice of sauce.

This Recipe Appears In

Nutrition Facts (per serving)
318 Calories
6g Fat
54g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 318
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 186mg 62%
Sodium 233mg 10%
Total Carbohydrate 54g 20%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 10g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 2mg 12%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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