Small Batch Gluten Free Pasta Dough

Making your own homemade pasta is SO rewarding, and super easy! You don’t need any special equipment!

My family isn’t gluten free, but we have a friend who is!

When she comes over to dinner, I like to make a gluten free version of the meal I make (if it isn’t already naturally gluten free) so that she can enjoy it, too!

That’s how I came up with this small batch of gluten free pasta dough.

(It’s SO easy to increase the size of this recipe! Just double it and you’ll be good for 6 servings!)

Not just better than store bought pasta in taste — this homemade pasta is also nutrient dense using fresh protein rich eggs!

With just 2 simple ingredients, it’s beyond easy to make!

You don’t need a pasta maker to create this. Just a fork and rolling pin! (even the mixing bowl is optional!)

Get ready to eat the best gluten free pasta you’ve ever tasted!

Ingredients

• 2 Eggs
• 1 cup gluten free flour (I used King Arthur brand)

Mix your dough

Pour 1 cup of flour into a mixing bowl (or directly onto your clean cooking surface, just like it’s traditionally made!)

Crack two eggs into the flour, and give it a good mix with a fork.

Once everything is incorporated, knead your dough until smooth.

You don’t have any gluten to activate, so you don’t need to knead the dough for very long. You just want to knead it until it’s a very smooth dough.

Form the dough into a ball and let it rest on the table for 30 minutes.

Allowing the dough to rest lets it dry out slightly and firm up a bit before rolling and shaping your noodles.

The eggs will dry out relatively quickly — don’t let your dough rest for any longer than an hour, tops!

Roll out your dough

Next, Cut your dough into fourths, and cut each fourth into half again.

Lightly flour your surface and dust your dough as needed.

Roll out your dough into long strips.

It’s super easy to roll out this dough. The edges will be a bit rough looking compared to traditional pasta dough, but this doesn’t affect the taste one bit!

Roll your dough out as thin as you can without it falling apart. It should be about 1/16″ when you’re done.

Keep your noodles long like this for lasagna noodles, or use a rolling pasta cutter (or carefully with a knife, but your pasta cutter is going to be a much better tool) to cut your noodles into shape.

Cook your noodles

To cook your noodles, carefully transfer them into your roaring boiling water (in small batches!).

Some people like to salt their water to add a salty flavor to their noodles — however you want your noodles to taste!

Once your noodles are cooked, they’ll float to the top of the water. They only really need to cook for 1-3 minutes!

(Aim for 1 minute if you’re going to make lasagna noodles that you bake again. Aim for 3 minutes for noodles like spaghetti noodles that you’ll eat immediately after!)

Optional, but helpful: Transfer your cooked noodles immediately into a bowl of ice water.

The ice water will stop the cooking process, and will prevent your noodles from getting too sticky.

Serve with pasta toppings and enjoy!

Why don’t you try some fancy lasagna roses with your homemade gluten free noodles?