Gluten-Free Pasta Dough


This easy to make, gluten-free dough is a great alternative to store bought pasta and can be prepared can be prepared with or without a manual pasta maker.


1⁄2 cups
tapioca starch
1⁄2 cups
3 tablespoons
potato starch
4 1⁄2 teaspoons
guar gum (or xanthan gum)
large eggs
1 1⁄2 tablespoons
olive oil


  1. Combine dry ingredients in a medium sized bowl and stir to combine.
  2. In a separate bowl, beat eggs lightly and add oil. Add this mixture to the dry ingredients and stir.
  3. Work the dough into a firm ball. The texture will be similar to pastry. Knead for 1 to 2 minutes.
  4. f NOT using a pasta machine: Place ball of dough on a board floured with potato-starch and roll as thin as possible. Cut into desired shape.
  5. If using a pasta machine: Roll the ball of dough into an small oval, just big enough to pass through pasta roller.
  6. Pass through pasta roller once on thickest setting, fold dough in half then pass through again.
  7. Repeat this process 4-5 times, placing the rollers closer together with each pass to produce thinner sheets of pasta.
  8. To cook pasta: Cook in salted boiling water with 1 tablespoon of oil added. Cooking for about 10-12 minutes depending on the size and thickness for the noodles. Test frequently for doneness. Drain and rinse well.

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