Best 2 Gluten Free Homemade Pasta Recipes

Embark on a culinary adventure with our collection of delectable gluten-free pasta recipes, catering to diverse dietary preferences and taste buds. From the classic comfort of fettuccine Alfredo to the vibrant flavors of pesto pasta, our recipes offer a symphony of textures and flavors. Gluten-free pasta alternatives like chickpea, lentil, and buckwheat provide a nutritious and delicious base for your culinary creations. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, our recipes will guide you through the process of crafting delectable gluten-free pasta dishes that will tantalize your taste buds and leave you feeling satisfied.

**Recipes:**

**1. Gluten-Free Fettuccine Alfredo:** Indulge in the timeless classic, fettuccine Alfredo, transformed into a gluten-free masterpiece. Creamy Alfredo sauce, made with almond milk and nutritional yeast, envelopes tender gluten-free fettuccine, creating a dish that rivals its traditional counterpart.

**2. Gluten-Free Pesto Pasta:** Experience the vibrant flavors of pesto pasta, elevated with the use of fresh basil, pine nuts, and olive oil. Gluten-free penne pasta serves as the perfect canvas for this aromatic sauce, resulting in a dish that is both visually appealing and bursting with flavor.

**3. Gluten-Free One-Pot Pasta:** Discover the convenience of a one-pot pasta dish, combining gluten-free pasta, vegetables, and flavorful broth in a single pot. This recipe not only saves time and effort but also ensures that each bite is infused with a harmonious blend of flavors.

**4. Gluten-Free Vegan Pasta Salad:** Create a refreshing and wholesome pasta salad that caters to vegan and gluten-free diets. A medley of colorful vegetables, tossed with gluten-free pasta and a tangy vinaigrette dressing, makes for a light and satisfying meal or side dish.

**5. Gluten-Free Baked Pasta with Roasted Vegetables:** Elevate your pasta dish with roasted vegetables and a cheesy topping. Gluten-free ziti pasta is baked in a flavorful sauce, topped with roasted broccoli, zucchini, and a blend of mozzarella and Parmesan cheeses, resulting in a delectable and visually stunning dish.

Let's cook with our recipes!

HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)

Homemade Gluten Free Pasta (Gluten & Dairy Free) image

A simple and reliable 3-ingredient homemade gluten free pasta recipe. Once you've tasted this gluten free pasta from scratch, you'll never go back to the store-bought stuff.The recipe makes 4 x 2 1/2 oz (70 g) nests of gluten free tagliatelle, which should feed 2 - 4 people, depending on how hungry they are.The process described below focuses on using a pasta machine to make your gluten free pasta - but if you don't have one, you can easily replicate the process with a rolling pin and a bit of elbow grease.NOTE: Have a look at the step-by-step pictures in the post for more details! I also go more in depth regarding the ins-and-outs of gluten free pasta making within the text of the post, so make sure you have a read.

Provided by Kat | The Loopy Whisk

Categories Lunch or dinner

Time 35m

Number Of Ingredients 3

Ingredients

1 2/3 cups (200 g) gluten free flour, plus extra for kneading + dusting ((Note 1))
1 tsp xanthan gum
3 medium eggs ((Note 2))

Steps:

In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.Because this is a gluten free pasta dough, there's no gluten to stretch and "activate", but kneading ensures a smooth dough with no flour clumps.
Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won't use immediately in cling film so that they don't dry out.
Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)Different pasta machines can have different widest settings, so that the "widest" setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there's no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
Toss the cut pasta in some more flour and shape it into a nest.
To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
The next day, check the pasta for dryness - if it still feels damp, leave it for an extra few hours or a day.
For the first few days after making it, keep the dried gluten free pasta in an opened container. The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.

GLUTEN-FREE FRESH PASTA

Gluten-Free Fresh Pasta image

Nutty chickpea flour and a gluten-free all-purpose flour blend team up to build an easy-to-work-with homemade gluten-free pasta dough.

Provided by Kendra Vaculin

Yield About 1 lb. pasta dough

Number Of Ingredients 5

Ingredients

1 cup gluten-free flour blend (such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
¾ cup chickpea flour
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
3 large eggs
2 Tbsp. extra-virgin olive oil

Steps:

Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.
Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).
Roll out pasta according to pasta machine directions or roll out and cut by hand.

Tips for Making Gluten-Free Homemade Pasta:

Use a high-quality gluten-free flour blend. This will help ensure that your pasta is light, fluffy, and doesn't fall apart.
Be careful not to overwork the dough. Overworking the dough will make it tough and chewy, lacking the light and tender texture you want in pasta.
Let the dough rest before rolling it out. Resting the dough will allow the gluten-free flour to absorb the liquid and create a more cohesive dough, making less prone to cracking when rolling.
Use a pasta maker or a rolling pin to roll out the dough. If using a pasta maker, follow the manufacturer's instructions. If using a rolling pin, roll the dough out to a thickness of about 1/16 inch (1.5 mm).
Cut the pasta into your desired shape. You can use a knife, a pasta cutter, or a pasta machine to cut the pasta into your desired shape.
Cook the pasta in boiling water until al dente. Al dente means "to the tooth" in Italian. This means that the pasta should be cooked but still have a slight bite to it.
Serve the pasta with your favorite sauce. Gluten-free homemade pasta can be served with any of your favorite sauces. Some popular choices include tomato sauce, pesto, and Alfredo sauce.

Conclusion:

Making gluten-free homemade pasta is a rewarding experience that allows you to enjoy delicious, fresh pasta without compromising on taste or texture. By following these tips, you can create delicious gluten-free pasta that will impress your family and friends.