Make Your Own Gluten Free Pasta

Pasta is usually made with Tipo ’00’ flour [yeah – not heard of it either!] but apparently this type of flour is unsuitable for us coeliacs as it has a HUGE gluten content! So that scratches that off the list! Could you make pasta without using that type of flour?

I’d been wanting to make my own gluten free pasta for a long time, yet assumed it was ‘dead hard’, as you needed a pasta machine to even make the stuff and the right flour too!

I could have got myself a pasta machine, but which student in the right mind would fork out money on a piece of kitchen equipment that’s gonna collect dust in the back of your utensils cupboard?! However, if you’re adamant that a pasta machine would be a worth while investment, then I recommend Argos’s £17.99 pasta machine, but if you aren’t blessed with the chance of having one – help is at hand! I made gluten free pasta WITHOUT a pasta machine and it came out tasting glorious!

If you didn’t think that was possible, [I didn’t either] then take inspiration from the old ladies in Italy who have been making home made pasta for years, without a pasta machine!  [This probably explains their muscularly, toned arms!]. So with that in mind, and deciding to use gluten free plain flour instead of Tipo flour, I thought I’d attempt to make my own gluten free pasta!

Check it out!

I actually made it, and although my arms feel like they could drop off and the kitchen may look like a flour bomb exploded all over it, I actually found the whole process quite easy to make! Just remember to ALWAYS dust flour on your rolling pin and surface when rolling out your dough [it’s super sticky!] and also remember that the dough is very stiff and ‘dry’, this too is completely normal for gluten free pasta dough.

Ingredients:

 

  • 1 medium eggs
  • 140g gluten free plain flour [I used Doves as this contains Xanthan Gum]
  • A pinch of salt

 

Method:

  1. In a clean bowl, add the flour, one egg, salt and mix together with a fork 
  2. Keep stirring until the mixture resembles course breadcrumbs 
  3. With clean hands, mix together the ‘breadcrumbs’ until you form a dough ball and all the ‘breadcrumbs’ are combined 
  4. On a floured surface, knead the dough until it becomes quite stiff 
  5. Cover the dough ball in cling film, or if you’re cling film less [ like I was] use a damp tea towel and wrap up tightly – leave covered for up to an hour 
  6. After an hour as passed, cut the ball in half with a sharp knife 
  7. Really dust the clean surface with flour and with a rolling pin, roll the dough out as thinly as possible! [This may take some time and I highly recommend that after every roll, dust the rolling pin, surface and rolled dough with flour] 
  8. Once you have rolled the dough out, trim the edges neatly with a knife 
  9. With the same knife, gently cut strips of pasta from the dough [you don’t have to be neat and you certainly don’t need them all looking the same – mine was horrendously mismatched, just remember, practice makes perfect!] 
  10. Once you have cut your dough, bring a pan of salt water to the boil, add your pasta and cook for 2 minutes
  11. Drain and add a knob of butter [this is optional, but I like it] 
  12. Now run around impressing people with your gluten free pasta making skills!


12 comments

  1. Cool-looking pasta! I’ve been trying to do a GF and egg-free one but it still needs some fine tuning. (that’s code for ‘one of my kids spat it out, but 3 others liked it’). Came over to say hi as we are both featured on the channel4food website, all very exciting! and I wish I were still a student but *sigh* it was soo long ago…

    Pig x

  2. Hey!!
    Thanks so much! Although it took some time and my arms felt they were going to drop off from all the rolling, so it could be awhile till I make it again 😉
    I’ve also linked your site on my blog 😀 xx

  3. Hi, at the beginning of the recipe it calls for 1 medium egg but the first instruction says add two eggs. I am interested in making this pasta so could you please tell me to use one or two eggs.
    Thanks

    1. Hey Adam!
      So sorry for the little typo in my method, I was meant to say add 1 egg! Will get this changed asap! 🙂

  4. Hi Saara. I’ve tried this recipe a couple of time and I never seem to get past combining the bread crumbs. I’m not sure if I’m missing a trick but they never combine, each time I go to knead it it just breaks apart. Do I just need to keep trying and compact for longer or what could I do? Thanks!

    1. Hi Agam, maybe you could try adding a little bit of olive oil if it doesn’t combine properly or using a bigger egg? I’ve made this pasta before and the first time I made it it came out really well! I froze what I had left as there was too much for me but when I defrosted it, it all fell apart and wouldn’t roll out!!

    2. I’ve made this afew times and today it would not bind at the breadcrumb process. Add a small amount of water in stages until the desired consistency is achieved. If you add too much don’t panic! Just add a little more flour x

  5. Hi Saara

    I have recently discovered I am gluten free although I have had symptoms for many years. It has made a huge difference experimenting with different flours and I thought I should have a go at pasta since we eat a lot of it. I’ve never made it before but thought it used different flour and found the O flour wasn’t suitable. Having found your recipe uses ordinary gluten free flour I shall certainly have a go.

    1. Its all about experimenting! Let me know how it goes if you do make your own pasta using gluten free flour 🙂

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