Simple Two-Ingredient Gluten-Free Pasta Dough Recipe
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.
- 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
Main Ingredients
- 200 grams Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 3 large eggs
Instructions
- 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.
- Divide the Dough: Place the dough ball onto a floured surface and cut it into four equal sections for easier handling and rolling.
- 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.
- 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.
- 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.
- 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
