Homemade GLUTEN FREE PASTA Recipe 𑗅 Easy, Tender Egg Noodles

brown rice pasta

🥗Healthier: quinoa pasta

💰Cheaper: regular pasta

Quinoa pasta offers a gluten-free option with more protein.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Add 2 cups of gluten-free flour to a food processor.

Add 1/2 cup of almond flour and 3/4 teaspoon of salt to the food processor.

Add 4 eggs and 1 tablespoon of olive oil to the mixture.

Blend all ingredients together in the food processor until combined.

Check the consistency of the dough; if too wet, add more flour gradually, about 1 tablespoon at a time.

If the dough is too dry, add a little water to your hands and work it into the dough.

Divide the dough into smaller sections for easier rolling.

Sprinkle gluten-free flour on the surface and flatten the dough.

Roll the dough through a pasta machine; if it breaks apart, add a little water to the dough and roll again.

Fold the dough like a book and run it through the machine again.

Roll the dough to setting three on the pasta machine, making it into a long sheet.

For lasagna, stop here and store the sheets on baking sheets.

To make fettuccini, transition the dough to a pasta cutter and roll it through.

Form the cut pasta into nests and cover with plastic wrap to prevent drying out.

If boiling immediately, wrap the nests in plastic wrap and refrigerate for 1-2 hours.

If freezing, lay the pasta out on a sheet to freeze separately before storing in a Ziploc bag.

When boiling, do not salt the water; use plain water instead.

Boil the pasta for 2-3 minutes; start timing once the water returns to a boil after adding the pasta.

Store fresh pasta in the fridge for up to 24 hours or freeze for a couple of months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens