2-Ingredient Gluten-Free Pasta Recipes

Measure and combine ingredients: Measure the flour in a bowl, then pour it onto a silicone mat. Create a well in the middle of the flour, crack the eggs, and pour them into the well. Using a fork, whisk and scramble the eggs to incorporate them into the surrounding flour, a little at a time. Use a dough scraper to help incorporate the ingredients (Note: if you do not have a silicone mat, it is easier to combine the flour and eggs in a shallow and wide base bowl).

Knead the dough: Once the eggs are incorporated, the dough should resemble play dough. Gently knead on a floured surface to form a ball (Note: If the dough is too crumbly, add ONLY a drop of water and knead it. If the dough is too sticky, add ONLY ½ teaspoon of flour at a time and knead it until the dough resembles play dough).

Prepare dough for pasta roller: Cut it into 4 or 6 equal parts. Work with one portion at a time, on a lightly floured surface, and roll out each, into a long and flat sheet, resembling a long lasagne sheet.

Roll the pasta: With the pasta roller, set it at the widest level and run it through the machine. Move the dial to two settings from the thinnest setting, and pass it through a second time. Repeat this with all portions. Finally, change to the fettuccini or spaghetti cutter and feed it through.

Flour the pasta strands: Nest the strands of pasta on a lightly floured surface and sprinkle with more flour. Cover with a tea towel while rolling and cutting the remaining dough.

Cook the Pasta: Bring a pot of salted water to a boil, and add the strands of pasta into the boiling water and cook for 2-3 minutes or until ready. Drain the pasta and serve with a simple sauce or olive oil, sea salt, pepper, garlic, and parmesan. Enjoy!

Equipment Needed

Spice Level:

Dietary