Gluten free fresh pasta rolled out

3 ingredients gluten-free homemade pasta


A good homemade pasta (the Italian way) is thin, chewy and rough enough to capture the sauce. Achieving all those things in a gluten-free recipe is not easy and usually requires binders such as xhantan gum. Since all my recipes are without gums nor pre-mixed flours, I found the perfect balance to achieve the perfect egg pasta with only three natural ingredients.

You can find my notes on the process and step by step photos of this gluten-free homemade pasta right after the recipe.

3 ingredients gluten-free fresh pasta

5 from 1 vote
Course: MainCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Total time



Gluten-free homemade egg pasta, ideal to make tagliatelle, lasagna, pappardelle.


  • 110 g / ¾ cups rice flour

  • 45 g / 6 tbsp potato starch / corn starch

  • 2 Large eggs (European size M)

  • More rice flour for dusting

  • Salt

How to

  • Mix the rice flour and the starch on a large cutting board where you can knead.
  • Lightly beat the two eggs in a bowl.
  • Create a well in the middle of the flour mound.  Add the eggs in the center of the well.  Sprinkle a pinch of salt on top of the eggs.
  • Whisk some of the flour into the egg mixture and knead until you get a nice and thick dough. If the dough is too dry and crumbly, add one spoon of water or two until you can knead it easily (one spoon at a time until you reach the good texture).
  • Form a ball with the dough and let it to rest under a dump cloth.
  • Dust the board with some rice flour and take a small piece of dough to shape.
  • Roll out the pasta dough with a rolling pin into a thin layer (about 2-3 mm).
  • Cut with a knife or a a pastry wheel the pasta sheet in the desired shape. You can also use the pasta maker, dusting the rolls thoroughly.
  • Cook in salted boiling water for 2 minutes. Drain and use immediately.

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How to shape gluten-free homemade pasta?

As you probably know (since you landed on this recipe after several researches) kneading and shaping a gluten free dough can be complicated. Especially with no gums nor other binders involved.

The list of ingredients in this recipe allow to achieve a thick and smooth dough. However, since flours can change from one brand to another, it might be necessary to add a little water to make the dough kneadable.

When the dough is ready, better keep it under a damp cloth to retain the moisture. Then I suggest you to take a small amount of dough and flour it over and under. This is to prevent the rolling pin to stick to the dough and the dough from the board.

The strategy I adopt is to work and shape small rectangles of pasta (see photos). In this way we avoid the pasta to break. With this method you can create different shapes: tagliatelle, pappardelle, maltagliati and even lasagna sheets.

If you are interested in traditional Italian recipes made gluten-free, make sure to check out my FOCACCIA recipe and the vegan PIZZA crust, too!

You can stay updated on all my latest recipes by following me on my Instagram profile 😉


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