Gluten Free Fresh Pasta
Fresh pasta made entirely without wheat flour is one of those things that sounds tricky but is genuinely achievable with the right combination of ingredients. White rice flour and tapioca starch work together to create a dough that rolls out smoothly, while xanthan gum gives it the elasticity that gluten would normally provide — so you get strands that hold their shape in boiling water and have that satisfying bite. The dough comes together with eggs, a splash of olive oil, and a little water if needed, then rests for 30 minutes before rolling, which makes it noticeably easier to handle. You can cut it into tagliatelle, fettuccine, or wide pappardelle depending on what you're pairing it with, and the whole process feels surprisingly meditative once you get going. After just 2 to 3 minutes in well-salted boiling water, the pasta is tender with a gentle chew that holds up beautifully under a rich sauce. This recipe makes 4 servings, so it's perfect for a weeknight dinner or a low-key dinner party where you want to genuinely impress people without stressing about what's in store-bought alternatives.
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Learn more →Ingredients
4 servings
For the dough
- 1 cup white rice flour
- ½ cup tapioca starch
- 1 tsp xanthan gum
- ½ tsp fine salt
- 3 large eggs
- 1 tbsp olive oil
- 1–2 tbsp water, as needed
For rolling
- white rice flour, for dusting
For cooking
- 1 tbsp salt, for the pasta water
Instructions
- 1
Whisk together the white rice flour, tapioca starch, xanthan gum, and fine salt in a large mixing bowl until evenly combined.
- 2
Make a well in the center of the flour mixture. Add the eggs and olive oil into the well, then beat them lightly with a fork, gradually drawing in the flour from the sides until a shaggy dough forms. If the dough feels dry and crumbly, add water 1 tablespoon at a time until it just comes together.
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