Gluten-Free Fresh Pasta (No Wheat, No Tapioca)
This gluten-free pasta dough is designed to behave like traditional pasta without using wheat or tapioca. The combination of rice flour, cornstarch, and finely ground psyllium husk creates a smooth, flexible dough that rolls thin without cracking. Once cooked, the pasta has a light chew and clean texture, making it perfect for lasagna sheets, tagliatelle, or simple noodles. It is reliable, easy to handle, and ideal for everyday home cooking.
Ingredients
Method
- In a large bowl, combine rice flour, cornstarch, psyllium, and salt. Mix thoroughly so the psyllium is evenly distributed.
- Add eggs and olive oil. Slowly pour in warm water while mixing until a dough forms.
- Let the dough rest for 10 minutes. This allows the psyllium to fully hydrate and develop structure.
- Place the dough between two sheets of baking paper. Roll it out very thin, about 1–2 mm.
- Cut into your preferred pasta shape
- Bring a pot of salted water to a boil.Fresh pasta cooks in 1–3 minutes. Remove when tender with a slight bite
Notes
Key Tips
- Use mesh 60 psyllium for best results
- Roll thinner than you think for proper texture
- Add a little water if the dough cracks
- Dust lightly with rice flour if sticky
- Use enough sauce when serving, gluten-free pasta absorbs more moistureTip text