Easy Homemade Fresh Pasta Gluten Free
Discover the joy of making *Easy Homemade Fresh Pasta Gluten Free*, a delightful recipe that brings the comfort of fresh, hand-crafted pasta to those with gluten sensitivities. Made with a simple combination of gluten-free all-purpose flour, xanthan gum, and a touch of olive oil, this dough comes together effortlessly for a smooth and pliable texture that’s perfect for rolling and shaping. Whether you’re crafting fettuccine, spaghetti, or lasagna sheets, this recipe ensures tender, flavorful pasta that cooks in just minutes. With minimal ingredients, no special equipment required, and a cook time of only 5 minutes, this gluten-free pasta is as quick as it is satisfying. Pair it with your favorite sauce for a customizable, crowd-pleasing meal that proves homemade is always better. Perfect for weeknight dinners or special occasions, this recipe is a must-try for any gluten-free kitchen.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 2 tablespoons Water (as needed)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix well to distribute the ingredients evenly.
Create a well in the center of the flour mixture. Crack the eggs into the well and add the olive oil.
Using a fork, whisk the eggs and oil, gradually incorporating the surrounding flour into the mixture.
Once the dough begins to come together, use your hands to knead it into a smooth ball. Add water, 1 tablespoon at a time, if the dough seems too dry.
Knead the dough on a clean surface for about 5 minutes, until it’s smooth and pliable. If it sticks, dust lightly with extra gluten-free flour.
Wrap the dough in plastic wrap and allow it to rest at room temperature for 15-20 minutes.
After resting, divide the dough into 4 portions. Keep the unused portions covered while working with one at a time.
Using a rolling pin or a pasta machine, roll out the dough into thin sheets (about 1/16-inch thick). Dust with a little flour if necessary to prevent sticking.
Cut the pasta into your desired shape—fettuccine, spaghetti, or sheets for lasagna—using a sharp knife or a pasta cutter.
To cook, bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2–3 minutes, or until tender. Gluten-free pasta cooks faster than traditional pasta, so watch carefully.
Drain the pasta and serve immediately with your favorite sauce.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 1.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
