Home › Gluten-Free Recipes › Dinner

Homemade Gluten-Free Pasta

By Sabine Venier

Updated Sep 3, 2025

5

Read 18 Reviews

Prep 45 minutes mins

Cook 5 minutes mins

Servings 4

Jump to RecipeShare

I can’t think of anything better than a pasta dish made with homemade noodles. It’s tough to find truly great homemade gluten-free pasta out at restaurants, so I knew I had to find a way to make it for myself. This gluten-free pasta recipe uses simple techniques to produce soft and silky noodles that cook up to perfection and taste amazing! My whole family likes to get involved in making this recipe!

Gluten-Free Pasta Recipe

Store-bought pasta is great in a pinch, but homemade is what really makes dinner special for me. It’s taken a lot of testing to get the flavor and texture of this homemade gluten-free pasta just right, but I think I’ve finally nailed it! And the best part is, you don’t need any complicated tools or a pasta machine to make it.

5 from 8 votes

Homemade Gluten-Free Pasta

By: Sabine Venier

Servings: 4

Prep: 45 minutes mins

Cook: 5 minutes mins

Total: 50 minutes mins

This homemade gluten-free pasta uses simple techniques to produce soft and silky noodles that cook up to perfection and taste amazing!

Step-by-step photos can be seen below the recipe card.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

1x2x3x

• ▢ 1¾ cups gluten-free all-purpose flour with xanthan gum
• ▢ 1 tsp xanthan gum, omit if your blend already contains it
• ▢ ½ tsp fine sea salt
• ▢ 3 large eggs
• ▢ 2 tbsp water
• ▢ 1 tbsp olive oil

US Customary – Metric

Instructions 

• In a large mixing bowl, combine the gluten-free flour, xanthan gum (if needed), and fine sea salt. Mix well to evenly distribute the ingredients.
• Create a well in the center of the flour mixture. Crack the eggs into the well. Add the water and olive oil to the well with the eggs.
• Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.
• Once the dough starts to come together, transfer it to a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water, a teaspoon at a time. If it's too sticky, add a sprinkle of gluten-free flour.
• Once the dough is well kneaded, shape it into a ball and cover it with plastic wrap. Let it rest at room temperature for about 30 minutes to allow the gluten-free flour to hydrate and the dough to relax.
• After resting, divide the dough into 4 portions (about 104 g each) for easier handling. Flatten each portion into a disk with your hands.
• Lightly dust a sheet of parchment paper and rolling pin with gluten-free flour. Roll out each portion of dough into a thin rectangular sheet, about 1/16 to 1/8 inch thick.
• Use a sharp knife or pizza cutter to cut the rolled-out dough into your desired shape and size of pasta, such as fettuccine, linguine, or lasagna sheets. Repeat the rolling and cutting process with the remaining portions of dough until all the pasta is formed.
• To cook the gluten-free pasta, bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 2-3 minutes, or until al dente. Drain the cooked pasta and serve immediately with your favorite sauce or toppings.

Notes

*I do not recommend attempting to make this gluten-free pasta without eggs or with an egg replacer. The eggs do a lot of the heavy lifting in terms of creating a smooth, silky texture.

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 39gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 140mgSodium: 366mgPotassium: 54mgFiber: 6gSugar: 2gVitamin A: 203IUCalcium: 56mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: Italian

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How To Make Gluten-Free Pasta Step-by-Step

In a large mixing bowl, combine 1 3/4 cups of gluten-free flour with xanthan gum (add 1 teaspoon of xanthan gum if your blend doesn’t include it) and 1/2 teaspoon of fine sea salt. Mix well to evenly distribute the ingredients.

Create a well in the center of the flour mixture: Crack 3 large eggs into the well. Add 2 tablespoons of water and 1 tablespoon of olive oil to the well with the eggs.

Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms. Once the dough starts to come together, transfer it to a clean, lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water, a teaspoon at a time. If it’s too sticky, add a sprinkle of gluten-free flour.

Let dough rest: Once the dough is well kneaded, shape it into a ball and cover it with plastic wrap. Let it rest at room temperature for about 30 minutes to allow the gluten-free flour to hydrate and the dough to relax.

After resting, divide the dough into 4 portions (about 104 g each) for easier handling. Flatten each portion into a disk with your hands.

Roll dough: Lightly dust a sheet of parchment paper and rolling pin with gluten-free flour. Roll out each portion of dough into a thin rectangular sheet, about 1/16 to 1/8 inch thick.

Use a sharp knife or pizza cutter to cut the rolled-out dough into your desired shape and size of pasta, such as fettuccine, linguine, or lasagna sheets. Repeat the rolling and cutting process with the remaining portions of dough until all the pasta is formed.

Gluten-Free Cooking Tips

• Use tested brands. I recommend Pillsbury Gluten-Free All-Purpose flour or Better Batter Cup for Cup flour for this recipe. I cannot guarantee results with other brands.
• Adjust water and flour. The dough should feel neither dry nor sticky, so adjust with flour and water until you reach the desired consistency.
• The pasta dough should be smooth, elastic, and slightly tacky to the touch after kneading. It should hold its shape when formed into a ball and bounce back when gently pressed with your finger. Knead the dough for about 5-7 minutes until it reaches this consistency.
• Don’t overcook the pasta. Fresh pasta takes way less time to cook than dried.
• Dry pasta. Dy pasta by hanging it on a pasta drying rack or laying it flat on a lightly floured surface. Allow the pasta to dry completely, then store in an airtight container in a cool, dry place for up to 2 weeks. Rehydrate the dried pasta by cooking it in boiling water for about 6-7 minutes until tender.

Serving Suggestions

You can pair this homemade gluten-free pasta with just about any sauce you love! It’s perfect with a classic gluten-free spaghetti sauce for a hearty, comforting meal, or you can dress it up with a creamy Alfredo sauce or vegan vodka sauce for something a little more indulgent. The beauty of this pasta is that it holds up beautifully, so whether you’re craving red or white sauce, it’s a delicious base for both.

Storage Instructions

Store homemade gluten-free pasta dough tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before shaping and cooking.

Store cooked gluten-free pasta in an airtight container in the refrigerator for up to 3 days.

Gluten-Free Pasta Recipes to Try!

• Gluten-Free Lasagna
• Gluten-Free Baked Mac and Cheese
• Gluten-Free Egg Noodles
• Gluten-Free Italian Pasta Salad