Making pasta without wheat isn’t just doable – it’s simple, if you don’t overthink it. You only need a handful of ingredients, a rolling pin, and a pot of water. The texture’s firm, the flavor’s rich, and the result never tastes like a compromise. Most gluten-free pasta from the store has a weird chew. This doesn’t.

Active Time: 20 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Use the right flour, and you’re halfway there. The rest is basic:

• 1 ¼ cups gluten-free all-purpose flour (with xanthan gum)
• ½ teaspoon salt
• 2 large eggs
• 1 tablespoon olive oil
• Up to 2 tablespoons water, added as needed

Instructions

Preparation

Start by stirring the flour and salt in a wide bowl. Crack both eggs in the center. Add oil. Mix everything with a fork at first, then get your hands in. Scrape, fold, press. Once it holds together, form it into a ball.

Knead it lightly for five to seven minutes. If it flakes apart, add a spoonful of water. If it’s too sticky, dust with a bit of flour. It should feel firm but not dry. Cover it with a towel and leave it for ten minutes.

Cooking

Cut the dough in two. Roll each piece out to a thickness of about 1/8 inch. Slice with a knife or pizza cutter. Go wide or narrow – it’s up to you.

Boil a pot of salted water. Drop in the noodles and stir once. They’ll float after a few minutes. That’s your cue. Don’t walk away – they cook fast. Strain and rinse if you want them firmer.

Serving

These noodles hold up well in many dishes. Try one of these:

• Tossed in browned butter with sage
• Stirred into a light chicken broth
• Mixed with olive oil, garlic, and lemon zest

They absorb flavors quickly, so add them last if you’re mixing them into sauces.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 185
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 6g

Tips and Variations

Want to take it further? Small changes lead to big flavor shifts:

• Fresh herbs in the dough – Try parsley or rosemary
• Alternative flour blends – Some add a slight nuttiness, others stay neutral
• Cut different shapes – Wide ribbons or small squares both work

For storage, freeze raw noodles on a tray. Once solid, pack in bags. They’ll keep for a month.

Conclusion

This recipe doesn’t rely on fancy gear or guesswork. Once you’ve rolled and cooked them once, it gets easier. You’ll stop reaching for dry boxed noodles. And when you want a quick, warm meal that feels homemade? You’ll already know what to do.

Browse our gluten free recipes for simple, satisfying meals without the gluten.