Gluten Free Pasta Recipe

Who doesn’t love pasta?

When you have to eat Gluten free sometimes you just crave a big bowl of spaghetti so we have found you a Gluten Free Pasta Recipe. Using traditional flour isn’t going to work for you but now there are alternatives.

This recipe uses Bob’s Red Mill All-Purpose Gluten-Free Baking Flour and the only real difference that you will find is you will need to use an extra egg to make.

Gluten Free Pasta Recipe
Prep time: 1 hour
Cook time: 2 min
Servings: 3

200 grams Bobs Red Mill 1 to 1 gluten free flour blend (plus more to work into the dough as needed)
3 eggs


  1. Add the flour and eggs to a food processor and process until you have a slightly sticky dough.
  2. Turn the dough out onto a heavily floured work surface and knead as you continue to work in enough flour to form a ball of dough that’s supple is no longer sticky.
  3. Wrap the dough in plastic and set aside for a few minutes then cut the dough into four pieces.
  4. Flatten down each section into a rectangle and roll it though the pasta roller at the widest setting. If it doesn’t go through smoothly on the first pass, just gather the dough back together, flatten into another rectangle and pass it through again.
  5. When rolling the pasta it’s easiest to start rolling the sheet through the machine then grab it gently with the hand that’s not turning that crank and once the whole pasta sheet passes through the cutter, lay it down onto a lightly floured surface.
  6. To cut the pasta, start rolling the sheet through the machine then grab it gently with your free hand and when it all passes through the machine, slightly twist the bunch of pasta onto a floured cutting board or baking sheet.
  7. Once all the sections are cut, to cook the pasta, bring some heavily salted water up to a boil, drop in the pasta and cook for 2 minutes.
  8. Be sure to have your heated sauce ready since the pasta cooks very quickly then toss the drained pasta with the sauce and serve.


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