If you thought making easy and homemade gluten-free pasta wasn’t possible, think again. These soft, and tender noodles taste identical to the authentic ones my Italian family has been making for generations. Only 4 simple ingredients stand in your way of finally enjoying from-scratch pasta made with this easy step-by-step method. I’ll show you how to make everything from fettuccine to lasagna sheets.

Gluten-Free Pasta folded sitting on a cutting board.
This easy homemade pasta has the taste and texture of the from-scratch version my Italian grandparents and mother made for decades.

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Enjoy Fresh Homemade Gluten-Free Pasta Again!

Making homemade pasta with gluten-free all purpose flour does not have to be complicated. In fact, it only requires a slight variation of the traditional egg noodles my grandmother, mother, and I have made over decades.

Gramma’s recipe was simple – for every egg used, add 3/4 cup of flour. We mixed it in a food processor because our large family meant a lot of pasta, but mixing by hand works too. When converting to a gluten-free pasta recipe, swapping out with GF flour did not have the greatest results. The dough was difficult to work with and had a dense, chewy texture, unlike the fresh noodles I grew up on.

Making a GF pasta just as good required some slight adjustments to bring more moisture in, while keeping the dough pliable enough to roll through a machine. That’s when I considered replacing some of the GF flour with an ingredient to do just that – almond flour.

Using almond flour to make pasta dough adds more fat to the mixture, softening the bite, while also enhancing the taste. Adding a splash of olive oil with the GF flour / almond flour mixture helps coat the starches, getting rid of any grittiness.

Easy to combine into dough? Check. Simple ingredients. Check. Still effortless to roll out? Check. I was ecstatic to be back in the world of enjoying homemade, fresh pasta again. The final recipe is good enough to enjoy simply with my 5-minute gluten-free Alfredo sauce or as a substitute for boxed pasta in my collection of gluten-free pasta dinner recipes.

But, really, nothing makes me happier than finally being able to bring this recipe to all of you. Let’s do this.

This is the BEST recipe for GF homemade pasta! So easy and quick to make, we loved it. Thank you!

—Christine

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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Two-minute easy fresh pasta dough.

Choose between using a food processor or by hand. Both methods are simple and require barely any time or effort. For either technique, combine the dry ingredients first and then add in the eggs and oil to combine. The dough should start to clump together into soft balls. Refer to the texture clues in the full recipe below.

Pasta ingredients being mixed in food processor.
If combining in a food processor, the dough should be in smaller clumps that combines into a dough when pressed together.
Egg being added to flour.
To mix by hand, whisk dry ingredients together first. Make a well in the center and whisk the eggs and oil with a fork.
Pasta ingredients being mixed by hand.
Continue to mix together with a fork until the dough clumps together and the flour is worked in.

Divide because smaller is better.

When working with GF dough, I found that it’s better to work with smaller sections of dough. Divide the pasta into four sections and wrap each in plastic wrap so they don’t dry out.

While some recipes have you rest the dough, I didn’t find this extra step made much of a difference so I set up my machine and roll right away. However, if you want to wait to roll, just keep the dough tightly wrapped at room temp up to a couple hours.

Pasta dough wrapped in plastic.

Time for the fun! Turn that crank.

Take one of the dough balls and pull off about one-third the dough. On a lightly floured surface pat the dough into a smushed, flat oval. Pat a little more flour on top.

Run it through the machine on the widest setting. It will come out slightly sticky and ragged at the edges. If the dough is difficult to work with, refer to the texture clues and how to adjust above. 👆

Pasta dough sprinkled with flour on a marble surface.
Dough flattened with ragged edges laying on a marble surface.

Smooth and roll.

Now it’s time to smooth out the sheets before cutting it into pasta. Fold the top and bottom edges in, meeting in the middle like a letter. Turn it 90 degrees and run it through the widest setting again.

Flattened dough folded in thirds.
Folded dough being placed in pasta machine for second pass.

Fold and repeat.

Do that same thing again, folding it into thirds, turn it 90 degrees so it’s back to the narrow side being run through at the widest setting.

dough turned and going through pasta machine again.

Smooth and cut.

Now you’ll have a sheet with pretty straight edges on each side. Continue rolling it through the machine at setting 2 and then setting 3. Finally, move it up to the pasta cutter and cut into wide fettuccine noodles or spaghetti.

Once it’s been cut into pasta, shape the section into a nest and transfer it to a parchment-lined baking sheet or separate and lay out on the sheet. Cover with plastic wrap while the rest of the dough is rolled and cut.

dough being flattened by pasta making machine.
Dough coming out of a pasta maker in fettuccine shape.

What Gluten-Free Flour Should I Use?

This is an important one and made SUCH a difference. My top recommendation? Cup4Cup gluten-free flour. The dough was easy to work with and had a great texture after cooking. Additionally, after freezing and cooking, the noodles held together well.

I also tested the recipe a few times with Caputo gluten-free flour. Because the flour is a lot more fine, I had to add quite a bit more to make a workable dough, about 6-8 tablespoons. The cooked texture was amazing, but I found after freezing and cooking the noodles broke apart, which was sad 🙁

Lastly, I tested with King Arthur Measure-for-Measure. This was kind of a disaster and I was frustrated enough that I didn’t even roll out all the dough. It broke apart easily and wasn’t pliable enough to roll through the machine. There’s a possibility it could work, but I feel like the recipe ratios would have to be completely adjusted.

If you use another GF flour to make the noodles, please let me know in the comments below, along with any adjustments made. Appreciate you!❤️

Sure-Fire Cooking Method – No Mushy Noodles!

First tip – don’t salt the pasta water. I know, don’t tell Gramma. I find cooking gluten-free pasta in salted water absorbs way too much of it, over salting the dish. Adding a dash of salt to the dough gives its flavor, along with a properly seasoned sauce.

Fresh egg noodles do not require a long cooking time, whether cooking from frozen or fresh. Add the pasta to the boiling water and wait for it to come to a boil again. Once that happens, start the timer. You’ll only need about 2 minutes cooking time, about 30 seconds longer for frozen pasta.

Making Lasagna Sheets With Dough

Oh my gosh, heaven on earth! To make the best from-scratch gluten-free lasagna recipe, you will need half a recipe of dough. Roll the dough into sheets up to setting 3.

Transfer to parchment lined baking sheets, stacking layers between more parchment. If not using right away, cover with plastic wrap and refrigerate up to 24 hours or freeze. When ready to assemble, use the fresh pasta dough or thaw slightly. Use kitchen shears to cut the dough to pan size.

Closeup of folded ribbons of pasta.
Cut the pasta in any shape needed! I used my pasta machine for spaghetti, fettuccine, angel hair, and fresh lasagna sheets.

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Gluten-Free Pasta folded nested on a cutting board.
5 stars (2 ratings)

Authentic, Tender Gluten-Free Pasta (Easy Recipe)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
If you thought making easy and homemade gluten-free pasta wasn't possible, think again. These soft, and tender noodles taste identical to the authentic ones my Italian family has been making for generations. Only 4 simple ingredients stand in your way of finally enjoying from-scratch pasta made with this easy step-by-step method. I'll show you how to make everything from fettuccine to lasagna sheets.
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Ingredients
 

Equipment

Instructions
 

  • Food Processor: Place the dry ingredients in a food processor and process to combine. Add the eggs and oil. Process until a dough forms and holds together in small clumps. The dough should form a ball when pressed together and be very slightly sticky.
    By Hand: In a large bowl whisk together the dry ingredients. Make a well in the middle and whisk the eggs and oil together in the center. Use the fork to work in the dry ingredients into the flour. If necessary, use your hands to knead all the dry ingredients in uniformly. The dough should form a ball when pressed together and be very slightly sticky.
    Note: With either method, the dough largely depends on the egg size. If the dough is too wet and sticky, add a little more flour. If it is too dry and doesn't clump together into a soft dough, add a touch of water.
    2 cups gluten-free all purpose flour, ½ cup + 2 tablespoons almond flour , ¾ teaspoon salt, 4 large eggs, 1 tablespoon olive oil
  • Divide the dough into 4 sections and wrap each with plastic wrap.
  • Set up the pasta rolling machine, a work surface to lightly flour and shape the dough, and two baking sheets lined with parchment paper.
  • Take off about one-third of a ball, leaving other part wrapped. Lightly sprinkle a work surface with gluten-free flour. Flatten the section into a smushed, flat oval. Pat each side with a little flour. Run it through the widest setting 1 on the machine. It will come out slightly sticky and ragged at the edges.
  • Fold the top and bottom edges in into thirds, meeting in the middle like a letter. If needed, pat a little flour on each side. Turn 90 degrees so the longer edge is run through the machine at widest setting again. Fold it into thirds a final time, turn it 90 degrees so it's back to the narrow side being run through at the widest setting.
  • Now you have a smooth sheet to thin out with the next settings. If the sheet gets sticky at all, move it to your work surface and lightly pat each side with flour. For my machine I run it through setting 2 one to two times, than setting 3 one time before I cut it into wide noodles or spaghetti.
  • Once a sheet has been cut into pasta either shape the section into a nest and transfer it to the baking sheet or separate and lay out on the sheet. NOTE: If you plan on freezing the pasta, I don't recommend shaping into a nest. Cover the baking sheet with plastic wrap while the rest of the dough is rolled and cut.
  • Transfer the securely covered baking sheets to the refrigerator up to 24 hours. To cook, bring unsalted water to a boil. Add the pasta and once it returns to boiling, cook for about 2-3 minutes.
  • To freeze pasta for longer storage, transfer the covered baking sheets to the freezer and once frozen, gently transfer the pasta to a ziplock freezer bag or airtight container. Freeze up to 2 months. When ready to enjoy, bring unsalted water to a boil. Add the pasta and once it returns to boiling, cook for 2-3 minutes.
  • Makes 4 generous dinner sized portions or 6-8 smaller portions.

Notes

Tips on Achieving Perfect Dough
The size of the eggs and GF flour brand makes a big difference in how the dough comes together, so you may have to make some slight adjustments using the tips below.
  • Once everything is mixed together in a food processor it should be clumpy, not one giant ball, but broken apart in smaller clumps.
  • Whether mixing by hand, or with a food processor, after mixing, squeeze and press the dough together. It should clump together and be the slightest bit sticky.
  • If you start rolling and it breaks apart, it needs a little more moisture. You could mix it again with a dash of water, or just wet your hands and knead it into the dough balls before you run it through the machine.
  • If the dough is too sticky to run through the machine, lightly flour each side. If that doesn’t work, you may have to mix a little more flour into the dough.
Storing and Make-Ahead Tips
I tried drying the pasta and I don’t recommend it. I found the dried and boiled pasta to have a chewier texture. It wasn’t nearly as good as fresh pasta.
But, the recipe is still make-ahead friendly! Either store the plastic wrap covered sheets in the fridge up to 1 day before cooking or freeze for longer storage.
To freeze, I don’t recommend shaping the cut pasta into nests because the noodles were harder to separate when cooking. Just lay out on the baking sheet and transfer to the freezer. Once solid, move the noodles to a ziplock freezer bag, laying flat to freeze. Freeze up to 2 months.
 
Calories: 249kcal, Carbohydrates: 31g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 109mg, Sodium: 332mg, Potassium: 41mg, Fiber: 5g, Sugar: 2g, Vitamin A: 158IU, Calcium: 63mg, Iron: 2mg
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