Improved Gluten Free Pasta

Discover the secret to perfect homemade gluten-free pasta with this "Improved Gluten-Free Pasta" recipe! Crafted with a carefully balanced blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, this dough delivers a silky, pliable texture that rolls out beautifully and cooks to tender perfection in just minutes. Bound together with eggs and a touch of olive oil, it’s easy to knead and shape into your favorite pasta cuts—whether it’s fettuccine, tagliatelle, or lasagna sheets. This recipe is ideal for anyone seeking a satisfying gluten-free alternative that rivals traditional fresh pasta in both taste and texture. Serve it with your favorite sauce or a drizzle of olive oil for a delicious, crowd-pleasing meal that’s ready in under 40 minutes. Perfect for gluten-free dining, this homemade pasta proves there’s no need to compromise on flavor or quality!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Gluten-free all-purpose flour blend
• 50 grams Tapioca starch
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 3 pieces Large eggs
• 1 tablespoon Olive oil
• 1 tablespoon Water (if needed)

Directions

Step 1

In a large bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt.

Step 2

Make a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil.

Step 3

Using a fork, break the yolks and start to combine the wet ingredients with the dry ingredients until a shaggy dough begins to form.

Step 4

Transfer the dough to a clean surface and knead it gently for about 5-7 minutes until the dough is smooth and pliable. If the dough feels too dry, add water 1 teaspoon at a time until it just comes together.

Step 5

Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes to allow the moisture to evenly distribute.

Step 6

After resting, divide the dough into 4 portions. Keep the portions you’re not working with wrapped to prevent them from drying out.

Step 7

Lightly flour your work surface with gluten-free flour. Roll out one portion of dough with a rolling pin or use a pasta machine to your desired thickness. Repeat with the remaining portions.

Step 8

Cut the rolled-out dough into your preferred pasta shape (e.g., fettuccine, tagliatelle, or use a pasta cutter for sheets). Dust with flour to prevent sticking.

Step 9

Bring a large pot of salted water to a boil. Carefully add the pasta and cook for 2-4 minutes (fresh pasta cooks quickly). Test a piece for doneness to your liking.

Step 10

Drain the pasta and toss with your favorite sauce or olive oil. Serve immediately and enjoy your improved gluten-free pasta!

Nutrition Facts

Serving size	437.5 grams (437.5g)

Amount per serving	% Daily Value*
Calories	1255

Total Fat 31.00g	40%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 1.30g
Cholesterol 558mg	186%
Sodium 2605mg	113%
Total Carbohydrate 225.30g	82%
Dietary Fiber 8.40g	30%
Total Sugars 1.70g
Protein 22.30g	45%

Vitamin D 120IU	600%
Calcium 114mg	9%
Iron 5mg	27%
Potassium 233mg	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.

Source of Calories

Fat: 22.0%

Protein: 7.0%

Carbs: 71.0%