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Gluten-free pasta

• Adam Bush

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Serves 2

Easy

Total time: 20 mins

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With just four ingredients, this gluten-free pasta is simple to whip up – you can easily make it vegan, too

Gluten free

Vegetarian

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Make your own gluten-free pasta and try it with some of our delicious homemade pasta sauces. Also check out more gluten-free recipes, gluten-free vegetarian recipes and gluten-free vegan recipes.

Ingredients

Nutrition

• 200g gluten-free flour

• 1 tsp xanthan gum

• 3 eggs

  beaten (or 100ml of water for vegan pasta)

• 2 tsp extra-virgin olive oil

Nutrition: per serving

• kcal475
• fat11.2g
• saturates2.7g
• carbs77.9g
• sugars0.4g
• fibre1g
• protein15g
• salt0.7g

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Method

• step 1

  Tip the flour, xantham gum and a generous pinch of salt into a large bowl and mix together. Make a well in the centre and crack in the eggs (or pour in the water), followed by the olive oil. Use a fork to whisk the mixture together, gradually incorporating more flour. Once it starts to become a dough, remove the fork and use clean hands to bring together. Tip out onto a clean worksurface and knead for 2-3 minutes or until smooth. Wrap and chill for 30 minutes.

• step 2

  Cut the dough into four pieces, and at this point you can either use a pasta machine to roll out and cut into your desired shape, or roll out each piece on a lightly floured worksurface. Cook the pasta for 3-4 minutes in boiling salted water or until just cooked, then drain.

COOK'S NOTES

Check on the back of your pack of gluten-free flour that it doesn’t already include xantham gum – you won't need to add more if it does.

*This recipe is gluten-free according to industry standards

Check out some more of our favourite gluten-free recipes

Authors

Adam BushDeputy food editor

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