Gluten-Free Fresh Pasta (Homemade + Delicious!)

There’s nothing like fresh pasta—but finding gluten-free options that taste just as good can be tricky. This recipe is a favorite in our house and works beautifully for fettuccine, spaghetti, or lasagna sheets. Perfect for using in my Gluten-Free Chicken & Noodle Soup!

Ingredients

• 1½ cups Bob’s Red Mill 1:1 Gluten-Free Flour

• ½ teaspoon sea salt

• 1 teaspoon xanthan gum

• 3–5 eggs, lightly beaten

• Extra rice flour for dusting

Instructions

1. Mix Dry Ingredients:
   In a food processor fitted with the steel blade, pulse the flour, salt, and xanthan gum until combined.

2. Add Eggs:
   Add eggs one at a time, pulsing after each addition. Dough should come together into a ball that’s smooth and just slightly tacky.
   👉 If too crumbly, add another egg.
   👉 If too wet, add a little more flour.

3. Knead the Dough:
   Lightly dust a silicone cutting mat or board with rice flour. Turn out the dough and knead gently until smooth. Divide into 4 equal parts. (If your kitchen is dry, cover pieces with a damp towel.)

4. Roll the Dough – First Pass:
   Cut the first portion into thirds. Flatten each piece slightly. Set your pasta roller to its widest setting.
   Lightly dust dough with rice flour and roll through. Fold into thirds and roll again.
   Repeat with all pieces and set them aside on a clean silicone mat.

5. Roll Thinner – Second Pass:
   Reduce the roller setting by one notch. Repeat the process for each piece, again dusting with rice flour if needed.

6. Final Pass (Optional):
   If desired, reduce one more notch and pass dough through again. For the KitchenAid attachment, I typically stop after three passes.

7. Cut the Pasta:
   You can cut by hand into lasagna or wide noodles. Or, switch your machine to a spaghetti or linguine cutter and run the dough through. Start with the first sheet you rolled.

8. To Dry or Use Fresh:
   You can:

   • Drape noodles over a pasta rack, chair back, or floured surface to dry.

   • Use right away (my go-to!).

   • Refrigerate in a sealed container (use within 1–2 days).

   • Freeze in a baggie for up to 2–3 months.

9. To Cook:
   Bring salted water to a boil. Add pasta and boil for 2–3 minutes. Taste frequently for doneness.
   Toss with your favorite sauce—or use in your favorite soup!

Tips

• Don’t skip dusting with rice flour—it helps prevent sticking!

• Work in the same order you rolled the dough for even texture and drying.

• This pasta freezes very well and is great to prep ahead for holidays or vacation meals.