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Two-ingredient gluten-free pasta dough on a wooden surface.

Gluten-Free Pasta Dough

This two-ingredient gluten-free pasta dough is incredibly simple to make and delivers a satisfying texture, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pasta Dough
  • 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Ensure to check for gluten-free certification if you have severe gluten sensitivities.
  • 3 large eggs Use fresh eggs for the best flavor.

Method
 

Preparation
  1. Add the gluten-free flour to a clean, well-floured surface.
  2. Create a small well in the center of the flour mound.
  3. Crack the three large eggs into the well. Using a fork, scramble the eggs gently and incorporate a little flour from the edges.
  4. As the mixture thickens, switch to using your hands and work the mixture together until it forms a sticky ball.
  5. Divide the dough ball into four equal sections.
  6. Roll each section into a long, thin layer, resembling a lasagna sheet.
  7. Run each sheet through a pasta machine to thin it out further, using settings as necessary.
  8. Trim any frayed edges from the sheets and cut the pasta using a pizza cutter or a butter knife.
  9. Nest the strands of freshly cut pasta on a lightly floured surface.
Cooking
  1. Bring a pot of salted water to a rolling boil and add the pasta strands.
  2. Cook for about 1-2 minutes, keeping an eye on the pasta as it cooks quickly.
  3. Drain the pasta and rinse with cold water if desired. Serve immediately with your favorite sauce.

Notes

Be precise with flour measurements; gluten-free pasta cooks faster than traditional pasta, so test a strand early to avoid overcooking. Best served immediately after cooking.