Go Back
Fresh Gluten-Free Pasta on plate.

Fresh Gluten-Free Pasta

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Author GlutenFreeBaking.com


  • 1 1/2 cups brown rice flour, plus more for dusting (7 1/2 ounces; 212 grams)
  • 1/2 cup tapioca starch (2 ounces; 56 grams)
  • 1 teaspoon xanthan gum
  • 4 large eggs (about 7 ounces; 200 grams out of shell)


  1. In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
  2. Divide dough into four equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
  3. Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
  4. Bring a pot of salted water to a boil. Cook half the batch of pasta until tender, about 5 minutes. Toss with sauce. Repeat with remaining pasta. Serve immediately.