Gluten-Free Pasta

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dairy free, gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 4 servings

Recipe photo

Whether you want to cut and layer these noodles in a lasagna, make a filled ravioli, or cut out fun shapes for your kids, you'll love the way this pasta cooks to al dente perfection in just under 5 minutes. Amaze yourself with the ease of throwing this dough together and making your favorite pasta creation anytime.

Gluten-Free Pasta

star rating (10) rate this recipe »
dairy free, gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 05/24/2012


Tips from our bakers

  • For thinly rolled pasta, we recommend going with the shorter cooking time. If you roll pasta more thickly, the longer time is preferred.


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1) Place the flour blend and xanthan gum in a food processor, bread machine, or bowl.

2) Add the egg yolks and egg and mix, then knead, adding only enough water to form a smooth dough.

3) Form the dough into a rectangle about 1" thick, wrap well, and let rest at room temperature for 30 minutes.

4) After 30 minutes, flour both sides of the dough. Using a rolling pin, roll the dough to the desired thickness, keeping both sides of the dough well floured. Cut it into shapes, tossing with flour to prevent sticking.

5) To cook the pasta: Boil 4 quarts water with 1 tablespoon salt. Add pasta and cook for 2 to 4 minutes, until the pasta is still slightly firm. Fresh pasta cooks very quickly, so keep an eye on it. Drain and toss with a bit of sauce or oil.

Yield: 4 servings.


  • star rating 03/07/2015
  • Helen from Florida
  • This was so good, and easy! We have tried other recipes that were not good and figured to try one more. This was great, now I can eat all those things out of reach unless its homemade like ravioli and torttelini! Thank you!
  • star rating 03/06/2015
  • BeBe from Cooper, Texas
  • At first the dough may be fragile and easy to break. A little more kneading on a floured board cured the problem making the dough a little drier. I used it to make chicken and dumplings. Yummy! It was so good I wasn't willing to share with anyone.
  • star rating 09/22/2014
  • Lisa from Port Neches, TX
  • Dough was easy to make, and the finished product tasted great to everyone, even those of us who don't normally eat gluten-free. Something was off with the consistency, though... I'm not sure what, but this dough was challenging to work with. It *felt* like regular pasta dough, or perhaps a tiny bit stickier - not dry at all. Yet it broke *really* easily - it kept tearing as I ran it through the pasta machine to roll it out, then even once I got it thin and flat, when I put it on my ravioli tray and pressed the insert down to make the indentations to fill, every single little hole cracked. I ended up cutting it into spaghetti and using regular flour to make the dough for my ravioli. The spaghetti was excellent, although because the dough was cracking most of it ended up being fairly short strands. I am recommending the recipe because it's perfect for people wanting to make spaghetti, and I'll probably try linguini next time, but I will be seeking another option that might be easier to work with.
  • star rating 06/23/2014
  • KRD from KAF Community
  • Love this recipe! We are now eating delicious gluten free lasagna again. So much better than the brown rice lasagna noodles from the grocery store. I make the recipe as written, roll it out very thinly to the size of the KA silicone mat (about 17 x 23 inches), and cut into 3.5 x 7 inch rectangles. From there, I use in my Barilla no-bake lasagna recipe. I don't even pre-cook the noodles. The only change I make in the lasagna recipe is to decrease the amount of sauce by about 25 percent since the noodles are fresh, not dried. The pasta recipe makes a 3-layer 9 x 13 inch pan of lasagna with a few bits left over.
  • star rating 04/13/2014
  • Jen from Alpharetta, GA
  • This recipe was very easy and delivered excellent pasta! Will make this again. It was time consuming cutting out the shapes, would advise getting help in the kitchen-great job for kids. If you choose to roll out into noodles or lasagna sheets I would roll a little thinner, my hubby thought the noodle version was too thick. I am so thankful for King Arthur Flour's gluten free recipes, everything I have tried has worked beautifully and made my daughter's transition to gluten free much easier!
  • star rating 02/02/2014
  • Connie from Cape Coral, FL
  • Love this recipe, made ravioli's. Hmmmm, Hmmmm, good. Thank you!!!!
  • star rating 12/28/2013
  • Ann from Elkton, TN
  • Fast, easy and gluten free. I am finding that I can mix and roll out pasta so fast that I will never buy store bought again. This recipe actually made enough for us to have for 2 meals. So the 2nd half went into the food dehydrator and after it dries for awhile I will package it up and freeze it til I need it again. I will try allowing mine to sit longer before rolling out just to see if it is any different. Cause it was awesome the way it was. So much like the old fashioned home made noodles we grew up on
  • star rating 02/03/2013
  • Mark from Long Island City, NY
  • This recipe produces a fantastic pasta dough. I used my Imperia manual pasta machine to roll and cut. Discovered better results when the dough rested longer- 1 hr. was better.
  • star rating 01/18/2013
  • Kelli Contreras from Ellensburg, Washington
  • Made this for lasagna last night. It was a little tough but turned out better than what I expected. I think next time I will roll it out a little thinner and cook it for one more minute. Thanks again for another great recipe!
  • star rating 06/02/2012
  • odcyndi from KAF Community
  • Very good and pretty easy for a novice pasta maker. This would be great for a special dinner, but I can't see myself doing this for a random Tuesday night spaghetti dinner. I love! the gluten free recipes, though! Keep them coming, please!

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