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Gluten-Free Pasta Dough

For this homemade pasta, I create my own measurements because I am still learning how to use gluten free ingredients. However, I did create a different method for the recipe than the one on that site.

I wanted to share this with you guys because I am definitely making these noodles again! I would describe the texture as a mix between that of German spaetzle noodles and Dutch egg noodles. They have a little bit of a bite (sort of like al dente); I really enjoyed it!

In my opinion, these noodles go great with heartier dishes, or what you would think to serve over traditional egg noodles. I would recommend: a bolognese, beef stew, or a stroganoff-like dish. We served them over this Italian Pulled Pork that I will also post the recipe for; it was amazing pairing!!

Finished Pasta:

The pasta sheet rolled out before cutting:


Servings: Makes 5-6 servings of pasta

Ingredients utilized from

2 1/3 cup Cup4Cup Gluten Free Flour

2 tsp Xanthan gum (I ordered mine on Amazon)

1 tsp Salt

5 Large eggs


1. If using a Kitchen Aid Mixer, add all of the ingredients to the bowl. In the bowl, whisk the eggs until one homogenized mixture (yolks are completely broken up and combined together).

2. Turn on your mixer to setting 1 using the dough attachment. Start mixing and stop throughout the mixing to incorporate the flour from the sides. Continue to mix until a dough-like structure starts to form and the dough starts to pull away from the sides of the bowl (around 3-4 min).

3. Side note…if you do not have a Kitchen Aid for this, you can do this in a bowl and use a fork. You will keep mixing the ingredients until the same ball of dough forms (mixing it in a bowl saves a mess on your counter).

4. After the dough has formed (it is okay if some flour is leftover in the bowl), place the dough on a floured surface (use GF flour or regular flour if no allergies are present).

5. Now you need to knead the dough. The method for needing is the following: using the palm of you hand, push into the center of the dough from the outside, then fold the right side over the piece you pushed down and turn the dough 1/4 to your left. Continue this process until you feel the dough is slightly elastic in nature and smooth (around 2-3 min).

6. Shape the dough in to a ball, wrap in plastic wrap and refrigerate for 1-2 hours.

7. After resting, cut the dough into 4 pieces length wise. Re-flour your surface with the flour of your choice and flour the piece you will roll out. Using a rolling pin, roll out one of your 4 dough pieces into a thin strip (thin enough to go through the pasta attachment rolling out device on setting zero—this setting isn’t on the device, it is just below the 1. However, you will not put it through the flattening pasta attachment just yet! You now need to add flour to the dough and fold it in half. After you fold it, you must roll it out again to the same thickness. You will add flour, fold and roll it out for a total of 3 times. The reason you have to do this is because there isn’t a gluten protein structure in this dough, so if you put it through the attachment without folding, it will fall apart (trust me, I have experience…).

8. Before you start making a sheet out of this rolled out piece of dough, make sure you get a damp cloth and cover the other dough pieces you just cut (you don’t want them to dry out).

9. Now you are ready to use a flattening attachment to roll it out to a smooth sheet! If using the Kitchen Aid pasta attachment, roll it out on “0” first, and continue to go to level 3. You can also use a hand-pasta roller instead!

10. After I reach my desired thickness, I usually cut the sheet in half depending on how long I want my pasta to be.

11. You can then cut the long pasta shape two ways -

The first way: is adding flour to the sheet and then rolling it up (will look like a fruit roll up). Then you will cut pieces however thick you want your pasta. You can cut it thinner, like linguini or vert thick, like parpadelle. You then unravel each piece and place on a well-floured sheet pan so they don’t stick together.

The second way: you can cut straight lines done this sheet into the thickness you want. Also place these pieces on a well-floured sheet pan.

12. Continue steps 9-11 until all 4 dough pieces are cut into pasta!

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