Make Your Own Gluten-Free Pasta

A bag of gluten-free pasta is perfect when you just don’t have the time and energy to cook. (In fact, it’s one of my go-to meals for busy nights!)

But just like with everything else, nothing beats the taste of homemade. And here’s a bit of news that might surprise you – homemade pasta is a whole lot easier to make than you think!

Homemade Gluten Free Pasta

Shop for gluten-free flour at Vitacost.com.

You’ll need:

Directions:

1. Combine flour, egg, egg yolks, salt, xanthan gum, olive oil and butter in a mixing bowl or food processor – mix well.

2. Add water in small increments, continue mixing until it reaches a dough-y texture.

3. Remove dough and place on a floured surface, then divide into 8 equal parts.

4. Roll out each piece of dough to 1/8″ thickness, then use a pizza cutter or sharp knife to cut the pasta into the shape of your choice. (Linguini is the easiest!)

Voila, you have just made your very own gluten-free pasta! Boil up a large pot of water and cook for 8-12 minutes or until it reaches the desired texture.

When you’re done cooking, top your creation with your favorite pasta sauce or pesto! (Then, invite me over – because all this talk about pasta has made me starving!)

About Katie

Katie is a Marketing Editor (and loyal customer) at Vitacost.com. In her spare time, she enjoys biking with her husband, playing with her pets and writing bios about herself.

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3 comments on «Make Your Own Gluten-Free Pasta»

  1. Jessica says:

    Is it possible to store it to use later?

    1. Hi Jessica,
      I’ve never stored it myself, but I’ve read a bit about what other people do – I think you can undercook a portion of it (just slightly) and freeze in an airtight container, that way it isn’t mushy when you reheat. You could also dust the fresh pasta with cornstarch and let it air dry for a few hours before storing in an airtight container – then cook as needed. :) Hope this information helped!

  2. Ethan says:

    I wonder about creating a vegan version of this recipe.

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