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.
Prep Time20 minutes mins
Active Time3 minutes mins
Resting time10 minutes mins
Total Time35 minutes mins
Course: Pasta
Cuisine: Gluten-free, Italian
Yield: 3
- 150 gr white rice flour
- 75 gr cornstarch
- 1.5 tbsp psyllium husk powder (mesh 60, fine)
- 2 eggs
- 1 tbsp olive oil
- 0.75 tsp salt
- 155 ml warm water
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
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 moisture