This recipe uses our Organic Brown Rice Flour as the gluten-free base, while tapioca starch and xanthan gum give the pasta its structure. The key to successful gluten-free pasta is extra eggs for protein. A little culinary chemistry and soft Organic Brown Rice Flour can create tender, al dente pasta.

Prep time: 0 min

Cook time: 45 min

Total time: 45 min

Gluten-Free Fresh Pasta
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Add Gluten-Free All-Purpose Flour to a large bowl and stir in eggs with wooden spoon, mixing until dough forms.

  2. Dust a work surface with additional flour. Transfer dough to work surface, and knead about 5 times, until dough is smooth.

  3. Divide dough into four equal-sized pieces. Start working with one piece, keeping others covered with a damp paper towel. Press down dough to flatten slightly.

  4. Use rolling pin to roll out dough into thin, uniform sheet, or use pasta machine. If using pasta machine, begin rolling dough through machine at thickest setting, and continue, using successively thinner settings (final pass through machine should be on second-to-thinnest setting).

  5. Cut dough sheet in half horizontally, making two equal-sized pieces. Run each through pasta machine’s fettucine cutter, or cut by hand. Dust pasta with more brown rice flour, and place on baking sheet.

  6. Repeat process with remaining dough pieces.

  7. Bring very large pot of salted water to a boil. Add pasta, and cook until al dente, about 4 to 5 minutes.

  8. Drain and toss pasta with sauce of choice. Serve immediately.