Saturday, June 25, 2011

Homemade Gluten Free Fresh Pasta

Gluten Free Homemade Fresh Pasta
Homemade gluten free pasta can be easily accomplished with just a few simple tricks.  Will anyone argue when I say that pasta is one of the most comforting things you can put into your mouth?  Undoubtedly, once you've conquered making your own gluten free pasta the world is your oyster.  The possibilities are endless.  From Fettuccine to Lasagna this basic recipe has infinite possibilities.  It undoubtedly has the power to satisfy almost any pasta craving you may encounter.  Today I made a small batch to toss into my homemade chicken soup.  What could be more comforting than that?  Lasagna of course.  Once the pasta is rolled out you can cut it into lasagna sized strips and after boiling the pasta you can put together your favorite lasagna recipe.


  • 1/4 cup rice flour        40 g                     
  • 1/8  cup potato starch   24g                     
  • 1/2  tsp xanthan gum    2g                           
  • 1 large egg    
These amounts are usually enough for one person’s main pasta course.   The rule of thumb generally speaking is one egg per person but in a lighter course or soup, the pasta will go a bit further.

Video Tutorial 



  1. Stir all of the dry ingredients together before adding the egg.  Then mix all of the ingredients together.  I tend to use the back of my spoon in a smash and drag type motion along the bottom of the bowl. 
  2. Once the dough is well combined take notice of the consistency.  I noticed mine looked a bit too sticky so I added another teaspoon or so of potato starch.  Then I continued to mix until the dough was a smooth ball. This dough won’t require the usual kneading step since there isn’t any gluten to develop like there would be with regular pasta dough. 
  3. Wrap the dough in plastic wrap trying to form rectangular shape. Then put it in the fridge for about ½ hour to chill and firm up a bit. 
  4. When rolling out the dough, since this dough is not as sturdy as regular pasta dough, I like to roll it between sheets of plastic wrap dusted with cornstarch.   
  5. Unwrap the dough and dust the top with cornstarch then flip it over (making sure the dough is centered on the plastic wrap and that the plastic is laid out as smoothly as possible) then dust the other side with cornstarch.  Next place a second sheet of plastic wrap on top of the dough before proceeding to roll it out. 
  6. Start at the center and roll outward…First from top to bottom…Then from side to side until you have it as thin as you’d like. 
  7. Remove the top layer of plastic wrap and dust with additional cornstarch.  Use a ravioli cutter or pizza wheel to cut the dough into strips then diagonally into small diamond shapes.  
  8. At this point I like to pop the noodles into the freezer for about 15 minutes to make them really firm.  I forgot to mention I did my rolling step on top of a cutting board to make it easier transport to the freezer.  This quick freezing step makes it effortless to pop the noodles into your pot of boiling water or in my case chicken soup.
  9. Once the noodles are firm toss them into the boiling water or, in my case, directly into the soup.  Now you are just 4 minutes away from a bowl of comfort.
Notes:  Don’t worry about perfection when cutting your pasta shapes. After all don’t you want it to look you made it yourself so you can show off a little.  I mean anybody can buy a box of Gluten Free noodles but once you've conquered this, you'll be Living Legend.   

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