Gluten Free Pasta

Thanks to Karen from Hornsea for this great recipe, perfect for those who are looking for a gluten-free recipe for fresh pasta.

My top tip: Be patient and keep practising, it can take a while!


100g: Rice Flour

100g: Corn Flour

3 Heaped teaspoons: Gluten Free Plain Flour

3 eggs: The bigger the better

Xantham Gum: 2 level teaspoons – really important and I’d never substitute it

2 Tablespoons: Olive Oil

Pinch of table salt


Pasta Maker, Pasta drier and if you have it, a food processor with a mixing attachment

Making the dough:

I find the easiest way to make the dough is to put all of the dry ingredients in my mixer with the eggs, put on a high speed and then add the oil until it starts to come together.

Sometimes the mixture can be a bit dry, but as long as you can pinch it together it will be okay – if not, add a drop more oil.

Just tip the dough and any crumbly bits out onto a large piece of cling film and pull it into a ball shape and leave on the side for about 10 minutes.

If my mixture is really sticky, I’ll put some gluten-free flour onto the clingfilm first before tipping the dough out.

Making the pasta:

This should be the fun bit, but until you have done it a few times, it can feel really frustrating!

I take small pieces of the dough (just enough to fit in the palm of my hand) and press them down to make it as flat as I can to make it easier to put through the pasta roller machine.

If the dough is sticky, just add a bit of gluten-free flour on each side before starting to put it through the machine.

Usually, mine comes out in broken chunks, but I just pat it together and keep going a few times until it starts to come out as a sheet.

This is the most time-consuming bit, but as soon as you have a long sheet that you have gradually made thinner by adjusting the rollers on the machine, you can then either use as-is for lasagne or with most machines you will get a tagliatelli and/or spaghetti attachment.

My fresh tagliatelli

It definitely takes practice, but if you have been craving fresh pasta but can’t eat gluten, it is well worth the effort!

Pasta in a basic tomato and basil sauce with parmesan

By Team LYC

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