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Gluten-Free Pasta


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  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 3 tablespoons potato starch
  • 3/4 teaspoon salt
  • 4 1/2 teaspoons xanthan gum
  • 3 large eggs (or 4 or 5 egg whites)
  • 1 1/2 tablespoons vegetable oil



Step 1

In a medium bowl, combine flours, salt, and xanthan gum. Beat the eggs lightly and add the oil. Pour the egg-oil liquid into the flour mixture and stir.

Work the dough into a firm ball. Knead for 1 or two minutes. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as thin as possible.

This dough is tough and, when almost transparent, will still handle well.

Cut into desired shape. For fettuccine and spaghetti, slice very thin strips. For a noodle casserole, make slightly wider noodles. If using for lasagne, cut into 1 1/2-by-4-inch rectangles.

To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces. Drain and rinse well.


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