Gluten-Free Fresh Pasta
3.6
(7)
Gluten-free options abound in the dried pasta aisle these days, but it is harder to find good fresh pasta products that work for a wheat-free diet. In this homemade version, nutty chickpea flour and a gluten-free all-purpose flour blend team up to build a simple, easy-to-work-with pasta dough that you can roll out, cut, and form however you like. Be sure to source a gluten-free flour blend with xanthan gum in the ingredients list; this provides the elasticity and stickiness that you’d usually get from gluten development in wheat-based doughs.
Recipe information
Total Time
1 hour 10 minutes, including rest time
Yield
About 1 lb. pasta dough
Ingredients
Preparation
Step 1
Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.
Step 2
Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).
Step 3
Roll out pasta according to pasta machine directions or roll out and cut by hand.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
71 Pasta Recipes to Cook If Spaghetti Is Your Love Language
Or bucatini. Or linguine. Or orzo. Or… you get the picture.Gluten-Free Fresh Pasta at Home? You Can Do That
A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.
