Pasta (gluten free)

This dough can be rolled and cut by hand or processed through a pasta machine. Great for noodles or filled pasta.  Check out Anne’s tutorial for step-by-step instructions.

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Votes: 1129
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Servings 4servings
Prep Time 10minutes + shaping
Cook Time 2 - 7minutes
Submitted By Bob's Red Mill Natural Foods, adapted from a recipe by Anne from EZ Gluten Free
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1129
Rating: 3
You:
Rate this recipe!
Servings 4servings
Prep Time 10minutes + shaping
Cook Time 2 - 7minutes
Submitted By Bob's Red Mill Natural Foods, adapted from a recipe by Anne from EZ Gluten Free
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and salt (if cooking immediately) in the bowl of a food processor. If the dough will be stored for any amount of time, omit salt. Add eggs and process until a rough dough forms.
  2. Remove dough from the bowl and knead on parchment paper or a surface dusted with gluten free flour until a smooth and even dough forms.
  3. The pasta dough may now be processed through a pasta machine or rolled, filled, and shaped for filled pastas. Rolling dough out between sheets of parchment paper will make it easier to handle and shape the dough.
  4. To cook and serve immediately, cook in salted boiling water for 2 – 4 minutes. To store, portion into individual servings, wrap well, and freeze until ready to use. Cook frozen pasta in heavily salted water for 5 – 7 minutes. Serve with your favorite sauce.
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Recipe Comments

22 thoughts on “Pasta (gluten free)

  1. Ivelysse

    I tried making pasta according to this recipe and it was a disaster. The consistency of the dough is like brick. It disintegrates when put through a manual pasta machine. There is no way one would be able to roll this dough. Any suggestions?

    Reply
    1. Recipe Specialist

      It sounds as if your pasta dough is too dry. I highly recommend adding an additional egg. This will add moisture and aid in binding the flour.

      Reply
    2. Trisha M Laukaitis

      I encourage you to use the advice in the provided tutorial and weigh the flour (200g). It really makes a difference. Also, don’t use a pasta machine. A food processor, or even the old fashioned by hand (make a “volcano” with the flour, crack the eggs in the center, and slowly incorporate the flour with a fork) method works best. Then you can add water if necessary. I hope this helps!

      Reply
  2. Michelle

    Can you use something besides egg? We also have egg allergy, and rice pastas at store are extremely costly! But, they are egg free.

    Reply
  3. Elena

    I am quite adept at making fresh pasta but as we are having gluten free guests over the holidays, I tried this recipe – HOBBILE! It does NOT make it through a pasta maker no matter how many additions or no are made – DO NOT TRY THIS RECIPE with a pasta maker!

    Reply
  4. Jan Rose

    I used this recipe today and the pasta would not roll out well. I had to abandon it after trying for an hour to get it to stick together. I will try chickpea flour pasta to see if it is better.

    Reply
  5. Steve

    I found that adding additional xantham gum to this recipe really helped. I made gluten free tagliatelle this way (using a pasta roller) and they turned out really, really close to my regular pasta (I did a side-by-side comparison).

    It is a bit of a pain to roll through a roller though, as the dough is very brittle and the edges tend to crack. Patience, and a little bowl of water to help keep the moisture really help.

    Reply
  6. Donna

    I tried this recipe but used 1 3/4 cup flour and added a little water and it was good. I think I will try it with 4 eggs to see if it will be any better. I also had some flour on the side to mix into the dough. I kneaded the dough and ran it though the pasta machine a few times. I have a pasta attachment for my kitchen aid and it worked great.

    Reply
    1. Recipe Specialist

      The salt should be omitted if you plan to store the noodles as salt will cause the noodles to absorb unwanted moisture.

      Reply
  7. Paul

    I can make pasta with my eyes closed. Tried this for the first time and it did not go well. Consistent with what everyone else is saying. Dough does not go through pasta roller without falling apart. Bummer.

    Reply
  8. Jana

    This is a simple easy recipe. It was awesome. Great tasting. Make sure to roll it out very thin. I treated it like I do a sugar cookie rolling out. A bit of flour on the surface and on the rolling pin helps to keep it from sticking. If it’s too dry, wet your fingertips and squish the dough like you would with playdough. I used the regular Bob’s Gluten free flour.

    Reply
  9. Kathy

    I would like to add some fresh pressed juice such as carrot, beet, and spinach to my pasta. Would I need to alter the recipe at all for this?

    Reply
    1. recipe specialist

      Hi Kathy,
      We haven’t tested this modification, but if you’re adding additional liquid you will need to adjust the flour in the recipe to compensate. I may suggest experimenting with small amounts of added liquid at first so you can see how this will affect your dough.

      Reply
  10. Karalyn

    I use to make homemade pastry using just about the same recipe. But I use a half a egg shell and depending on how many eggs I used I put that many shell full of milk. So with this recipe I’m going to add 3 half an egg shell full of milk lol I know sounds weird but it’s my mom’s recipe and I use fresh goat’s milk. 🙂 good luck!

    Reply
  11. Sherri

    I made dumplings with just egg and the one and one free flour with my own salt blend. They were fantastic. It’s a quick carb fixed without the gluten. I read in the above I can use ground flaxseed and a few other things to help with text you when I decide to try some egg noodles Thank you for your help, making all these products available for us. This was a virgin run for me making anything gluten-free

    Reply
  12. Elizabeth

    We’re recent members of the gluten free world, our son has problems with gluten. So it was with great reluctance that I tried this recipe, generally I find that “gluten-free” means “tastes terrible”. I had never made pasta before but if this was super easy and delicious! Our 4yr old twins and I made fettuccine and it has become a weekly treat. We’re going to try an egg free version tonight with flax. I’ll post our results.

    Reply
  13. Elizabeth

    Follow up to my post about trying flax instead of egg, I do not recommend it. It was mushy and terrible.

    Reply

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