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Photo Credit: Elizabeth Newman

Fresh Gluten Free Pasta

by Giada De Laurentiis
★★★★★
★★★★★
(1 review)
Prep Time
40 minutes
Cook Time
2 minutes
Beginner
Photo Credit: Elizabeth Newman

Fresh Gluten Free Pasta

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After many trials and tests, my gluten free pasta dough is here! If you have any wheat sensitivities, this is the fresh pasta recipe for you. The blend of gluten free Petra flour works out perfectly to create a pasta with great chew and flavor.

Fresh Gluten Free Pasta
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Fresh Gluten Free Pasta

Servings

24

Prep Time

40 minutes

Cook Time

2 minutes

Calories

446

Author:

Giada De Laurentiis

Image of Fresh Gluten Free Pasta

Ingredients

Instructions

  1. Place the flour in a medium bowl and create a well in the center. Add the eggs and egg yolk into the well. Using a fork break up the eggs, slowly starting to mix the flour into the eggs a little at a time. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed for a 2 to 3 minutes to bring it together. If the dough is too dry, add cold water one teaspoon at a time until it comes together. Cut into 4 pieces and wrap three of them tightly with plastic wrap.

  2. Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. Be generous with the flour. Using a pasta roller set on the thickest number, roll the pasta into a sheet. Dust with additional flour as needed. Fold the sheet in thirds and press down. Put the dough through the roller another time. Repeat this two more times. Be patient with this step. The dough may crack slightly but the more you fold it and put it through the roller dusted with flour, the smoother it will get. Slowly start to reduce the thickness of the roller until you reach the desired thickness of the pasta. (We prefer the number 4 or 5 on our roller) Cut the sheet into desired pasta shape and length. Continue with the remaining dough.
  3. Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente. Serve tossed with parmesan cheese and your favorite pasta sauce.

Nutrition

Nutrition

Nutrition Serving Size
24
per serving
Calories
446
Amount/Serving % Daily Value
Carbs
66 grams
Protein
6 grams
Fat
19 grams
Saturated Fat
4 grams
Cholestrol
33 milligrams
Sodium
235 milligrams
Fiber
1 grams
Sugar
49 grams
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dairy free
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4 reviews & comments

  • Author's avatar image
    Yvette Maddox - Jun 09

    Do you have a coconut or almond flour or oat fiber and vital wheat recipe for keto/ low carb

  • Author's avatar image
    Kimberly Fonzo - Jun 09

    Thank you so much, Giada! I had a beautiful Italian pasta maker that's been unused because of my gluten sensitivity diagnosis. The one thing I found that I had to do was to roll the dough flat before feeding it through the mashine. Otherwise, it would just run through in pieces. But this worked really well, and Cup4Cup is what I always have in the house anyway!

  • Author's avatar image
    Patty Wilcox - Jun 09

    I was so excited to see this recipe as my granddaughter has to eat gluten fee. We always make ravioli and gnocchi for the holidays, can this gluten free pasta recipe be used to make dough for ravioli? Thanks for providing a great recipe.

  • Author's avatar image
    Heather DiCarlo - Jun 09

    The dough was so smooth, quick to make, and easy to work with. Was delicious! No one knew it was gluten free (even my husband who is very particular about his pasta). My new go-to pasta recipe. Thanks Giada!

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