Simple Two-Ingredient Gluten-Free Pasta Dough Recipe

Introduction

Making homemade gluten-free pasta can be simple and delicious with just two ingredients. This easy dough recipe yields tender, fresh pasta that’s perfect for any sauce. Plus, it requires no kneading and is great for those avoiding gluten.

Ingredients

• 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour*
• 3 large eggs

Instructions

1. Step 1: Add the flour to a clean, well-floured surface. Create a small well in the center of the flour and crack the eggs into it. Use a fork to scramble the eggs, gradually incorporating flour a little at a time until the dough becomes too stiff to mix with the fork. Then, use your hands to work the dough into a sticky ball. The dough does not need to be kneaded once fully combined.
2. Step 2: Place the dough ball on the floured surface and cut it into four equal sections.
3. Step 3: Roll out each section on a floured surface into a long, thin, flat layer resembling a lasagne sheet. For even thickness, run each sheet through a pasta machine on Setting #1, then on Setting #2. If sheets are too long and break, cut them in half before the second pass. Trim any frayed edges with a pizza cutter or butter knife.
4. Step 4: Feed each sheet through the pasta machine’s cutting attachment to create your preferred pasta shape. Gently nest the pasta strands on a floured surface until ready to cook.
5. Step 5: Bring salted water to a boil and add the pasta strands. Cook for 1–2 minutes, watching carefully as gluten-free pasta cooks quickly.
6. Step 6: Drain the pasta and optionally rinse with cold water. Serve immediately with your favorite sauce or simply with olive oil and sea salt.

Tips & Variations

• Use a Silpat mat or plenty of flour to prevent sticking while working with the dough.
• If you don’t have a pasta machine, roll the dough as thin as possible and cut with a knife or pizza cutter.
• Add herbs or spices to the dough for extra flavor, such as dried basil or garlic powder.

Storage

Fresh gluten-free pasta is best cooked immediately, but you can store uncooked pasta strands loosely covered on a floured tray in the refrigerator for up to 24 hours. Cook directly from chilled, adding an extra 30 seconds to the cooking time. Leftover cooked pasta can be stored in an airtight container in the fridge for 2 to 3 days and reheated gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour blend?

This recipe works best with a 1-to-1 gluten-free baking flour blend designed to replace regular flour. Other blends may produce different textures or require adjusting the egg quantity.

Is kneading necessary for this gluten-free pasta dough?

No, kneading is not required. Simply mix the dough until fully combined and handle gently to maintain its tender texture.

Simple Two-Ingredient Gluten-Free Pasta Dough Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

This Simple Two-Ingredient Gluten-Free Pasta Dough recipe is an easy and quick way to make fresh, homemade gluten-free pasta using just Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and eggs. The dough requires no kneading and can be rolled out and cut using a pasta machine, perfect for creating a variety of pasta shapes. Ready in under 30 minutes, it cooks quickly and pairs wonderfully with your favorite sauces or a simple drizzle of olive oil and sea salt.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Yield: Serves 3-4 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
• 3 large eggs

Instructions

1. Prepare the Dough: Add the gluten-free flour to a clean, well-floured surface or Silpat mat. Create a small well in the center of the flour and crack the eggs into it. Use a fork to scramble the eggs gradually incorporating the flour in small amounts until the mixture thickens. When it becomes too stiff to mix with the fork, use your hands to combine the ingredients into a sticky dough ball. No kneading is required once the flour is fully integrated.
2. Divide the Dough: Place the dough ball onto a floured surface and cut it into four equal sections for easier handling and rolling.
3. Roll the Dough Sheets: Roll out each section into a long, thin, flat sheet resembling a lasagna noodle on a floured surface. To achieve even thickness, run each sheet through a pasta machine initially on Setting #1, then again on Setting #2. If sheets are too long, cut them in half before feeding through the machine at the second setting. Trim any frayed edges with a pizza cutter or butter knife.
4. Cut the Pasta: Pass each sheet through the pasta machine’s cutting attachment of your choice to form pasta strands. Carefully nest the cut pasta on a floured surface to prevent sticking until it’s ready to cook.
5. Cook the Pasta: Bring a pot of salted water to a boil. Add the fresh pasta strands and cook for 1-2 minutes, watching closely as gluten-free pasta cooks very quickly.
6. Drain and Serve: Drain the pasta and optionally rinse briefly with cold water to stop cooking. Serve immediately with your favorite sauce or simply drizzle with olive oil and sprinkle with sea salt.

Notes

• The gluten-free dough does not require kneading, helping to keep it tender and easy to work with.
• Using a pasta machine ensures evenly rolled sheets and consistent thickness, which is important for even cooking.
• Fresh gluten-free pasta cooks very quickly—usually within 1 to 2 minutes—so keep a close eye to avoid overcooking.
• You can store any leftover pasta dough tightly wrapped in plastic wrap in the refrigerator for up to 24 hours.
• For best results, use a 1-to-1 gluten-free baking flour blend with xanthan gum included to mimic traditional wheat flour texture.

Keywords: gluten-free pasta dough, fresh pasta, gluten-free cooking, homemade pasta, easy pasta recipe, Bob’s Red Mill gluten-free flour