Fresh Gluten-Free Pasta with Homemade Flour Blend
Pasta has been around for hundreds of years, first made in Italy with just wheat and water. It quickly became a favorite comfort food, loved for its soft texture and ability to pair with endless sauces.
But when people started discovering gluten sensitivities, the question became—how do you keep pasta on the table without the wheat? That’s when chefs and home cooks got creative, blending flours like rice, chickpea, and buckwheat to recreate the magic.
Fresh gluten-free pasta is the delicious result of that journey. It has the same joy of rolling out silky strands of dough, but with a new twist—nutty, earthy flavors and a lighter bite that make it special in its own way.
It’s pasta that feels both familiar and exciting, rooted in history but ready for today’s kitchens. Every bite is proof that tradition can evolve beautifully—don’t you want to taste that story?
Gluten-Free Pasta Flour Blend (makes ~1020 g total):
- 425 G Brown Rice Flour
- 340 G White Rice Flour
- 170 G Potato Starch
- 85 G Tapioca Starch
- 1 Tbsp Ground Psyllium Husk
Mix all ingredients together thoroughly and store in an airtight container or a jar. For one batch of pasta dough, you’ll use 300 g of this flour blend.
Nutrition
per serving (≈146g)Instructions
15 stepsPrepare the Dough
Gather your required ingredients.
Place 300 g of your gluten-free flour blend into a large bowl or clean surface. Add a pinch of salt.
Make a well in the center and add the eggs and olive oil.
Mix from the center outward using a fork or your hands to gradually incorporate the flour.
Add water 1 tablespoon at a time until a soft, pliable dough forms. It should be smooth, not sticky or dry.
Knead for 5–6 minutes until elastic and cohesive.
Cover and let rest for 30 minutes at room temperature (optional but helpful for rolling).
Shape the Pasta
Divide the dough into smaller pieces.
Roll each piece using a rolling pin.
Or roll the dough through the pasta machine to your preferred thickness.
Cut into desired shapes (tagliatelle, ravioli, lasagna sheets, etc.).
Dust with rice flour and keep covered with a towel to prevent drying.
Cook the Pasta
Bring a pot of salted water to a boil.
Boil fresh pasta for 3–4 minutes, or until al dente.
Drain and serve immediately with your favorite sauce.
