Gluten-Free Pasta


  • 3 c all-purpose gluten-free flour
  • 1 1/2 tsp xanthan gum
  • 1 tsp sea salt
  • 2 eggs plus 2 yolks (beaten), at room temperature
  • 2 tbs EVOO
  • 3/4 c water, at room temperature,


  • In large bowl add flour and xanthan gum.
  • Whisk to combine.
  • Create well in center and add eggs and oil.
  • Mix to combine.
  • Add 3/4 c  water and mix until dough begins to come together. (Dough should be sticky; it not, add 1 tbs water until it is.)
  • Add 1-2 tbs flour and knead dough until it holds a firm ball shape.
  • Divide dough into balls about the size of a lime.
  • Dust rolling board with flour and roll out one dough ball, dusting the ball with flour as needed, keeping the other balls covered.
  • Roll into a rectangle approximately.
  • Start pasta machine at lowest number (mine is 1). Pass dough through once.
  • Fold in half and pass through again.*
  • Dust again with flour if needed and pass through one more time.
  • Set dial to 2 and pass through once.
  • Repeat steps setting dial to 3 and 4. If pasta needs to be thinner, go to 5.
  • Repeat with remaining balls.
  • For lasagna, there is no need to parboil fresh pasta.

*Find the right amount of folding that works with your dough and pasta roller. Sometimes I needed to fold multiple times, vertically and/or horizontally, to get a good consistency.

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