Homemade Gluten-Free Pasta (Dairy-Free)
A simple and foolproof 3-ingredient gluten-free pasta recipe. Once you try this homemade version, you won’t want to go back to store-bought pasta! This recipe makes four 2 ½ oz (70 g) nests of gluten-free tagliatelle, serving 2 to 4 people, depending on portion sizes.
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Servings: 4
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Ingredients
- 1 ⅔ cups (200g) gluten-free flour (plus extra for kneading and dusting)
- 1 teaspoon xanthan gum
- 3 medium eggs
Instructions:
1. Make the Gluten-Free Pasta Dough:- In a large mixing bowl, whisk together the gluten-free flour and xanthan gum.
- Make a well in the center and crack in the eggs. Lightly beat the eggs, gradually incorporating the flour mixture.
- Continue mixing until a slightly sticky dough forms.
- If the dough feels too dry or crumbly, add one extra egg. If it's too wet or soft, add a bit more flour.
- Transfer the dough to a floured surface and knead for 2-3 minutes until smooth. Kneading helps to ensure the dough is lump-free.
- Divide the dough into four equal pieces and wrap unused portions in plastic wrap.
- Flatten one portion and dust it generously with flour on both sides.
- Roll the dough through a pasta machine on the widest setting (or use a rolling pin).
- Fold the dough into thirds, dust with flour, rotate 90 degrees, and roll through the machine again.
- Repeat this folding and rolling process 5 times until you get a smooth, velvety sheet.
- Gradually reduce the thickness setting until the dough is about 1 mm thick.
- Use a sharp knife or pasta machine cutter to slice the dough into tagliatelle strips (about ⅓ inch / 1 cm wide).
- Toss the pasta lightly in flour and shape it into nests for easier handling.
- Place the pasta on a drying rack near a warm spot (like a radiator in winter or a kitchen counter in summer).
- Let the pasta dry overnight or until fully dry. If it’s still slightly damp the next day, leave it for a few more hours.
- For the first few days, keep the dried pasta in an open container to prevent moisture buildup.
- Once fully dry, transfer to a sealed container and store in a cool, dry place for 2-3 weeks.
- Fresh Pasta: Boil in salted water for 4-8 minutes, depending on the texture you prefer.
- Dried Pasta: Boil in salted water for 6-10 minutes, adjusting to your texture preference.
- Gluten-Free Flour Blend: This recipe uses Lidl’s "Just Free" gluten-free flour blend (available in the UK), containing rice, potato, and maize flours.
- Egg Size & Dough Texture: The size of eggs affects dough consistency. If the dough is too sticky, add more flour. If it’s crumbly, add more egg or repeat the folding steps to improve texture.