How to Make Gluten-Free Pasta
Learn how to make gluten-free pasta with only two ingredients! This simple homemade gluten-free pasta recipe is perfect for busy families and beginners.
You know what? I used to think making homemade gluten-free pasta was one of those fancy kitchen projects reserved for pasta experts with loads of time on their hands. Then one rainy Saturday afternoon, I stared at my nearly empty pantry and realized I had exactly two ingredients: Bob’s Red Mill gluten-free flour and eggs.
What happened next changed everything about how I approach gluten-free pasta recipes homemade style. In less than 30 minutes, I was twirling silky strands of the best gluten-free pasta recipe I’d ever tasted around my fork. No fancy equipment needed, no complicated steps—just flour, eggs, and a little confidence.
Here’s the beautiful truth about learning how to make gluten-free pasta with only two ingredients: it’s not only possible, it’s actually easier than the traditional version. According to research on gluten-free pasta alternatives, many varieties contain between 4-9 grams of protein per two-ounce serving, making them a nutritious choice.
When you make it fresh at home, you control every single ingredient. Whether you’re managing celiac disease, cooking for a family member with gluten sensitivity, or simply exploring healthier eating, this recipe will become your new kitchen superpower.
Table of Contents
Why You’ll Love This Homemade Gluten Free Pasta
Making gluten free pasta recipes homemade might sound intimidating, but trust me—this is the most beginner-friendly pasta you’ll ever create. Unlike traditional wheat-based dough that requires vigorous kneading to develop gluten, gluten-free dough comes together quickly and doesn’t need all that arm workout. You’ll mix, roll, cut, and cook in under half an hour.
The texture? Perfectly tender with just the right amount of chew. The flavor? Clean, eggy, and neutral enough to pair with any sauce you’re craving. Plus, when you’re in control of your ingredients, you’re making a choice that supports your family’s health without sacrificing taste or tradition.
How to Make Gluten-Free Pasta With Only Two Ingredients
Equipment
- Silpat mat or clean work surface
- Fork
- Pasta machine
- Pizza cutter or butter knife
- Bench scraper or sharp knife
- Large pot
- Colander
Ingredients
- 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour approximately 1¼ cups + 2 Tbsp, plus extra for rolling
- 3 large eggs fresh, room temperature eggs work best
Instructions
- Add the gluten-free flour to a clean, well-floured surface (using a Silpat mat works great for easy cleanup). Create a small well in the center of the flour, almost like a little volcano crater. Crack the eggs directly into that well, then grab your fork and start scrambling them gently.
- Slowly incorporate the flour into the eggs, pulling small amounts from the edges of your well as you mix. Work gradually and patiently. Once the mixture becomes too thick and sticky to manage with your fork, it’s time to get your hands involved.
- Use your hands to bring everything together into a cohesive, slightly sticky ball. Unlike traditional pasta dough, this gluten-free version doesn’t require kneading at all. Once the flour is fully incorporated and you have a uniform dough ball, you’re done with this step.
- Place your dough ball on a generously floured surface and cut it into four equal sections using a bench scraper or sharp knife. Working with smaller portions makes rolling much easier and more manageable.
- Roll out each section into a long, thin, flat layer on your floured surface. To achieve an even thickness, run each sheet through your pasta machine on Setting #1 first. Then, run each sheet through again on Setting #2 for that perfect delicate texture.
- If your pasta sheets are getting too long and starting to tear or fold awkwardly, just cut them in half before running them through the pasta machine on Setting #2. Use a pizza cutter or butter knife to trim away any frayed or uneven edges.
- Feed each sheet through your pasta machine one final time, this time using the cutting attachment of your choice (fettuccine, linguine, or spaghetti). Nest the freshly cut strands on a lightly floured surface until you’re ready to cook.
- Bring a large pot of water to a rolling boil and add a generous pinch of salt. Drop your pasta strands into the boiling water and watch them closely—fresh gluten-free pasta cooks lightning-fast, usually in just 1-2 minutes. You’ll know it’s ready when the strands float to the surface.
- Drain the pasta using a colander. If you’re not serving it immediately, you can rinse it with cold water to stop the cooking process. Serve immediately with your favorite sauce, or keep it simple with just a drizzle of olive oil and a sprinkle of sea salt.
Notes
How to Make Gluten-Free Pasta Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour | 200 grams (approximately 1¼ cups + 2 Tbsp) | Plus extra for rolling |
| Large eggs | 3 | Fresh, room temperature eggs work best |
Note: 200 grams of flour is approximately 1¼ cups plus 2 tablespoons, but weighing is more accurate for the best gluten-free pasta recipe results.
How to Make Gluten-Free Pasta Instructions
Step 1: Add the gluten-free flour to a clean, well-floured surface—I love using a Silpat mat for easy cleanup. Create a small well in the center of the flour, almost like a little volcano crater. Crack the eggs directly into that well, then grab your trusty fork and start scrambling them gently.
Step 2: Slowly incorporate the flour into the eggs, pulling small amounts from the edges of your well as you mix. Work gradually and patiently—this isn’t a race. Once the mixture becomes too thick and sticky to manage with your fork, it’s time to get your hands involved.
Step 3: Use your hands to bring everything together into a cohesive, slightly sticky ball. Here’s the magic: unlike traditional pasta dough, this gluten free pasta recipes homemade version doesn’t require kneading at all! Once the flour is fully incorporated and you have a uniform dough ball, you’re done with this step.
Step 4: Place your dough ball on a generously floured surface and cut it into four equal sections using a bench scraper or sharp knife. Working with smaller portions makes rolling much easier and more manageable.
Step 5: Roll out each section into a long, thin, flat layer on your floured surface—think lasagna sheet vibes. To achieve an even thickness, run each sheet through your pasta machine on Setting #1 first. Then, run each sheet through again on Setting #2 for that perfect delicate texture.
Step 6: If your pasta sheets are getting too long and starting to tear or fold awkwardly, just cut them in half before running them through the pasta machine on Setting #2. Use a pizza cutter or butter knife to trim away any frayed or uneven edges—this keeps your homemade gluten free pasta looking professional.
Step 7: Now for the fun part! Feed each sheet through your pasta machine one final time, this time using the cutting attachment of your choice—whether that’s fettuccine, linguine, or spaghetti. Nest the freshly cut strands on a lightly floured surface until you’re ready to cook. They’ll look like little pasta birds’ nests, and honestly, it’s adorable.
Step 8: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Drop your pasta strands into the boiling water and watch them closely—fresh gluten-free pasta cooks lightning-fast, usually in just 1-2 minutes. You’ll know it’s ready when the strands float to the surface and have lost that raw flour taste.
Step 9: Drain the pasta using a colander. If you’re not serving it immediately, you can rinse it with cold water to stop the cooking process, though I usually skip this step if I’m tossing it straight into sauce. Serve immediately with your favorite sauce, or keep it simple with just a drizzle of olive oil and a sprinkle of sea salt.
Substitutions for Your Best Gluten Free Pasta Recipe
Different Gluten-Free Flour Blends: While I swear by Bob’s Red Mill 1-to-1, you can experiment with other all-purpose gluten-free blends like King Arthur Measure for Measure or Cup4Cup. Just make sure your blend contains xanthan gum or another binder, as this helps the dough hold together without traditional gluten.
Egg Alternatives: If you’re avoiding eggs, you can try a flax or chia egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes). Fair warning though—the texture won’t be quite as silky, and you might need to adjust the flour amount slightly to get the right consistency.
Adding Flavor: Want to jazz up your homemade gluten free pasta? Mix in a tablespoon of olive oil for extra richness, or add dried herbs like basil, oregano, or garlic powder directly to the flour before incorporating the eggs. You can even create colorful pasta by blending in cooked spinach, beet puree, or tomato paste.
Troubleshooting Tips
Dough Too Sticky: If your gluten-free dough feels wet and clings to everything, don’t panic. Dust your work surface and the dough generously with more flour, then gently work it in with your hands. Gluten-free dough is naturally stickier than wheat-based dough, so embrace the extra flour—it’s your friend here.
Dough Too Dry and Crumbly: On the flip side, if your dough won’t come together and keeps breaking apart, add water one teaspoon at a time. You can also try adding a tiny bit of olive oil to help bind everything. Mix thoroughly after each addition until the dough becomes pliable.
Pasta Breaking During Rolling: This usually means your dough is either too dry or hasn’t been rolled gradually enough. Make sure you’re starting on a lower setting and working your way through the pasta machine progressively. Also, keep your work surface and pasta sheets lightly floured to prevent sticking and tearing.
Pasta Turns Mushy When Cooking: Well… this one’s easy to fix. Fresh gluten free pasta recipes homemade versions cook much faster than dried store-bought pasta—we’re talking 1-2 minutes max. Set a timer, watch it like a hawk, and pull it as soon as it’s tender. Overcooked gluten-free pasta loses its structure quickly.
Storage and Meal Prep Advice
Storing Fresh Pasta: If you’re not cooking your pasta immediately, dust it generously with flour or cornstarch to prevent sticking. Arrange the nests on a parchment-lined baking sheet and refrigerate uncovered for up to 24 hours. Any longer and you’ll want to freeze it.
Freezing for Later: This is where meal prep magic happens! Arrange your fresh pasta nests on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to freezer bags or airtight containers. Frozen homemade gluten free pasta keeps beautifully for up to 3 months and cooks straight from frozen—just add an extra minute to the cooking time.
Serving Suggestions and Pairings
This best gluten-free pasta recipe is incredibly versatile and pairs beautifully with just about any sauce you can dream up. For a classic approach, toss it with marinara and fresh basil, or go creamy with a dairy-free alfredo sauce made from cashews and nutritional yeast. Man, oh man, it’s also spectacular with a simple garlic and olive oil preparation—sometimes the simplest dishes are the most satisfying.
For a family-friendly dinner, try pairing your homemade pasta with our rich and comforting gluten-free hot cocoa cookies for dessert. Or make it part of a cozy holiday spread alongside other gluten-free favorites that everyone at the table can enjoy together.
Variations and Dietary Adjustments
Kid-Friendly Version: Kids love being involved in pasta-making! Let them help scramble the eggs, mix the dough, or use cookie cutters to create fun shapes from rolled-out sheets. You can also cut the pasta extra wide for easier eating with little hands.
Dairy-Free Friendly: Good news—this recipe is already naturally dairy-free! Just be mindful of the sauces you pair it with. Check out our creamy dairy-free oat milk pumpkin pie for more dairy-free inspiration.
Extra Protein Boost: Since many gluten-free pasta alternatives contain two to three times as much protein as traditional options when made with alternative flours, you’re already ahead. To boost it further, serve your pasta with protein-rich sauces featuring chicken, turkey, lentils, or white beans.
Veggie-Packed Variation: Blend cooked and drained spinach, roasted red peppers, or beets into your eggs before mixing with the flour. This creates gorgeous colored pasta that sneaks extra vegetables into every bite—perfect for picky eaters who need a little nutritional nudge.
How to Make Gluten-Free Pasta FAQs
What is a 2 ingredient pasta dough?
A 2-ingredient pasta dough is exactly what it sounds like—pasta made using only flour and eggs, with no additional water, oil, or other ingredients needed. For those following a gluten-free diet, the best gluten-free pasta recipe uses a quality all-purpose gluten-free flour blend combined with fresh eggs to create tender, delicious noodles that rival any traditional pasta.
What to make with 2 ingredient dough?
You can make virtually any pasta shape with this simple dough! Try fettuccine, linguine, pappardelle, lasagna sheets, or even hand-cut shapes like farfalle. The possibilities are endless when you master how to make gluten-free pasta with only two ingredients—it opens up a whole world of Italian-inspired meals, from classic spaghetti and meatballs to elegant mushroom stroganoff.
How do you make 3 ingredient pasta?
While this recipe focuses on just two ingredients, you can easily turn it into a 3-ingredient version by adding a tablespoon of olive oil to the mix. The oil adds richness and makes the dough slightly easier to work with, creating an even silkier texture in your finished homemade gluten free pasta.
Can you make homemade pasta without gluten?
Absolutely! This entire recipe proves you can create beautiful, tender pasta without a speck of gluten. The key is using a high-quality all-purpose gluten-free flour blend that contains xanthan gum or another binding agent to help replace gluten’s structural properties. The result is gluten free pasta recipes homemade that taste just as amazing as the traditional versions.
Is 2 ingredient dough healthy?
Yes, especially when you use quality ingredients! Homemade pasta lets you control exactly what goes into your food—no preservatives, additives, or questionable ingredients. Plus, you’re getting protein from the eggs and can choose organic or specialty flour blends to match your nutritional needs. It’s definitely healthier than many store-bought options loaded with extra ingredients.
What is the 2 hour rule for pasta?
The 2-hour rule is a food safety guideline stating that cooked pasta (or any perishable food) shouldn’t sit at room temperature for more than 2 hours before refrigeration. After cooking your best gluten-free pasta recipe, either serve it immediately or refrigerate any leftovers within that 2-hour window to prevent bacterial growth and keep your family safe.
Final Thoughts on This Homemade Gluten Free Pasta
Learning how to make gluten-free pasta with only two ingredients has honestly transformed my weeknight dinners. What once felt intimidating now feels like second nature—a simple, satisfying kitchen ritual that fills my home with the comforting aroma of fresh pasta and makes my family incredibly happy.
Whether you’re brand new to gluten-free cooking or you’ve been at it for years, this recipe deserves a permanent spot in your repertoire. It’s proof that the best gluten-free pasta recipe doesn’t need to be complicated or require a dozen specialty ingredients. Sometimes, the simplest approaches yield the most extraordinary results.
So grab your flour, crack those eggs, and get ready to impress yourself. You’ve totally got this! And when you’re craving more gluten-free comfort food inspiration, don’t miss our irresistible gluten-free chocolate crinkle cookies—because every great pasta dinner deserves an equally amazing dessert.
