3 Ingredient Homemade Gluten Free Pasta No Machine Recipe

Hi Bold Bakers! It’s here: 3 Ingredient Gluten-Free Pasta! After releasing Gemma’s incredible 2 Ingredient Homemade Pasta and even a Vegan Pasta recipe, we got lots of requests for Gluten Free Pasta, or pasta made with alternative wheat-free flours. This recipe just like the classic pasta is made 100% by hand, allowing you to create whatever shape pasta and noodles you like. Already have an account? My 3 Ingredient Homemade Gluten-Free Pasta is perfect for all you pasta lovers that want to cut down on carbs. From classic red sauce or pesto to Asian noodle stir-fries and salads, this Gluten-Free Pasta is a great way to get creative in the kitchen while also staying healthy.

Can You Substitute Tapioca Starch?

If you cannot find Tapioca starch you can swap it out for arrowroot starch 1:1. These alternative flours take the place of gluten in this recipe and add elasticity to the dough which is super important for rolling out the pasta with ease. Additionally, if you would like to make the pasta even lower in carbohydrates, you can use 1 1/2 cup of almond flour, 3/4 cup tapioca starch, and 3/4 cup arrowroot starch.

How to Cut Gluten-Free Pasta

My dough is made just like regular pasta, by hand, incorporating the eggs into the flours. After the dough begins to form a ball I knead it gently and allow it to rest under a damp towel. Once you’re ready to cut and cook the pasta, you want to cut the dough into 4 pieces and work with one piece at a time. Gently roll the dough out as thinly as possible then cut into strips with a knife or pizza cutter. Since this dough has no gluten it will not bend and stretch just like regular pasta dough. For this reason, I cut the pasta into shorter noodles, about 6 inches long, as I found this made them easier to work with. After cutting the pasta you want to gently separate the strips of dough and cook off in salted boiling water, as you would any fresh pasta.

Is the Consistency of Gluten-Free Pasta the Same?

Depending on how thickly you roll the pasta dough out, the noodles can be slightly heavier than regular pasta. That said, if you get the sheet of dough nice and thin before cutting into strips, the result is a lovely chewy noodle with a very neutral flavor.

How to Cook Gluten-Free Pasta

After cutting the pasta you gently separate the strips of dough and cook off right away in salted boiling water, as you would any fresh pasta. After the pasta is cooked I drizzle it with a bit of olive oil to keep it from sticking together. This pasta is a great blank canvas for all of your favorite sauces. Note: This pasta is only meant to be cooked from fresh. I would not suggest drying or freezing the raw pasta dough. It just won’t hold up.