Quick and Easy Gluten-Free Pasta

This Two-Ingredient Gluten-Free Pasta Dough is wonderfully simple: just gluten-free all-purpose flour and eggs turn into tender, fresh pasta in under 30 minutes. I’ve made this dough many times when I needed a quick, reliable gluten-free base for weeknight dinners. For the original step-by-step recipe notes, see two-ingredient gluten-free pasta dough recipe.

Why Make This Recipe

• Speed: you can mix and roll fresh pasta in about 20–30 minutes, so it’s great for quick dinners.
• Clean ingredients: no gums, no added fat — just flour and eggs — which keeps the flavor pure.
• Texture: when handled right it produces tender ribbons that hold sauces well.
• Versatility: make fettuccine, pappardelle, or hand-cut shapes with minimal equipment.
• Personal note: I love it because it’s forgiving — even imperfect shapes taste fresh and satisfying.

Recipe Overview

Prep time: 10 minutes.
Cook time: 2–4 minutes (fresh pasta).
Total time: 15–30 minutes depending on rolling method.
Servings: Makes about 2 servings per 1 cup (120 g) flour + 1 large egg; scale as needed.
Difficulty: Easy.
Method: Mix flour and eggs into a stiff dough, rest briefly, roll thin by hand or machine, cut, and boil in salted water.

My Experience Making This Recipe

I tested this dough with several brands of gluten-free all-purpose flour and found a 100 g flour : 1 large egg ratio gives consistently good results. The main discovery was that a short rest (10–15 minutes) dramatically reduces tearing while rolling.

How to Make Two-Ingredient Gluten-Free Pasta Dough

Start by weighing 100 g (about 3/4 cup) gluten-free all-purpose flour per egg on a clean surface or in a bowl. Make a well, crack in 1 large egg, and incorporate the flour with a fork until a shaggy dough forms, then knead 2–3 minutes to bring it together. Rest the dough 10–15 minutes wrapped in plastic to hydrate the flour, roll thin (to about 1–2 mm), cut into shapes, then cook in rapidly boiling salted water (212°F / 100°C) for 2–4 minutes. This method relies on hydration and gentle kneading rather than developing gluten, so timing and gentle handling matter.

Expert Tips for Success

• Weigh ingredients: use a kitchen scale for best results — aim for about 100 g flour per egg for a medium dough consistency.
• Rest under plastic: cover the dough tightly and rest 10–15 minutes so the flour fully hydrates and the dough firms up for rolling.
• Use the right flour: choose a gluten-free all-purpose blend with xanthan gum included, or add 1/4 tsp xanthan per 100 g if your blend is gum-free.
• Roll with starch: dust your surface with a little rice flour or fine cornmeal (not extra all-purpose) to prevent sticking without over-flouring.
• Equipment tip: a pasta machine gives even thin sheets, but a rolling pin achieves great results too; both work — I often alternate between them.

How to Serve Two-Ingredient Gluten-Free Pasta Dough

• Simple sauce: toss with olive oil, garlic, lemon zest, and chopped parsley for a bright, quick plate.
• Rich pairing: serve with creamy mushroom sauce or carbonara-style (use pasteurized eggs if serving lightly cooked).
• Family meal: top with butter and grated Parmesan and let kids pick their cut of noodles.
• Presentation tip: twirl nests of fresh pasta with a fork and tongs for neat plating and even sauce coverage.

Storage and Reheating Guide

Uncooked dough: wrap tightly in plastic and refrigerate up to 24 hours. For longer storage, shape into nests, freeze on a tray for 1 hour, then transfer to a freezer bag for up to 2 months.
Cooked pasta: refrigerate in an airtight container up to 3–4 days. Reheat by tossing briefly in a hot skillet with sauce for 1–2 minutes or dunking in boiling water for 30–45 seconds to refresh texture. Avoid microwaving for long periods to prevent drying.

Recipe Variations

• Egg-free: use ¾ cup puréed pumpkin or mashed potato + 1 cup gluten-free flour for a vegan two-ingredient option (results are denser).
• Chickpea version: try chickpea flour + water (1:1 ratio by weight) for a protein-rich, naturally gluten-free pasta.
• Semolina-style chew: mix GF semolina (corn or sorghum-based) with eggs for a slightly coarser bite; techniques are similar to our crispy-crust gluten-free sourdough bread methods for texture control.
• Pizza-style techniques: if you like working with other GF doughs, the rolling and hydration tips here echo what we use for gluten-free pizza dough and gluten-free dairy-free pizza dough.

Nutritional Highlights

• Protein: eggs add a solid source of high-quality protein to the pasta.
• Gluten-free: safe for people with celiac disease when using certified gluten-free flour and uncontaminated equipment.
• Allergens: contains egg and may contain traces of wheat if the flour blend is not certified — always check labels.
• Portion guidance: plan about 100–125 g cooked pasta per adult serving for a main course.

Troubleshooting Common Issues

• Dough too crumbly: add one teaspoon of water or a small extra egg white, knead briefly, and rest 10 minutes to hydrate the flour.
• Dough too sticky: dust lightly with rice flour or chill wrapped for 10 minutes to firm up before rolling.
• Pasta falls apart when boiling: ensure sheets are not rolled too thin (aim ~1 mm) and cook in vigorously boiling, well-salted water; fresh pasta needs only 2–4 minutes.

Frequently Asked Questions

Q: Can I use any gluten-free flour blend?
A: Most all-purpose blends work, but choose one with a binding agent (xanthan or guar). If your blend is gum-free, add about 1/4 teaspoon xanthan per 100 g flour to improve elasticity and reduce tearing.

Q: How do I scale the recipe for four people?
A: Use the 100 g flour : 1 egg ratio. For four adults, try 400 g flour and 4 large eggs, mixing in a large bowl or on the work surface and kneading 3–4 minutes.

Q: Can I dry this pasta and store it like dried pasta?
A: You can dry cut pasta on a rack for 12–24 hours in a low-humidity room until crisp, then store airtight for several weeks. Be sure pieces are completely dry to avoid spoilage.

Q: Will this pasta hold up to heavy sauces?
A: Yes — when rolled to a medium thickness (≈1 mm) and cooked al dente, it holds chunky or oil-based sauces well. For very heavy ragùs, slightly thicker ribbons prevent breakage.

Conclusion

For an alternate how-to with photos and step-by-step notes, check this useful external guide: How to Make Gluten-Free Pasta With Only Two Ingredients.

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