Gluten-free Pasta Dough
This homemade gluten-free pasta dough is soft, flexible, and easy to work with. Made with a simple flour blend and a few pantry staples, it holds together beautifully when shaped and cooks in minutes.
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Servings: 4 Servings
Calories: 310kcal
Cost: $2
Equipment
- Mixing bowl or clean surface
- Fork or hands for mixing
- Plastic wrap or towel
- Rolling pin or pasta machine
- Large pot for boiling water
Ingredients
- 1.5 cups gluten free flour blend (with xanthan gum)
- 0.5 cup tapioca starch
- 3 large eggs, room temperature
- 1 tbsp olive oil
- 0.5 tsp salt
- water, as needed (1 tbsp at a time)
Instructions
- Create a well in the center of your flour mix on a clean counter or in a bowl.
- Crack in the eggs and add olive oil and salt to the center.
- Gradually mix the flour into the wet ingredients using a fork or your hands.
- Knead for 3–5 minutes until a smooth, elastic dough forms. Add water if dry or more starch if sticky.
- Wrap the dough and let it rest for 30 minutes at room temperature.
- Roll out the dough between parchment paper or using a floured surface. Shape into desired pasta forms.
- Cook in boiling salted water for 2–4 minutes. Stir gently and test for doneness.
Notes
Let the dough rest for 30 minutes for best elasticity. Add more tapioca starch if the dough is sticky, or a splash of water if it’s dry. Perfect for fettuccine, ravioli, lasagna sheets, and more. Use fresh or freeze for later.
Nutrition
Calories: 310kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 140mg | Sodium: 170mg | Potassium: 110mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Calcium: 25mg | Iron: 1.5mg