Two-Ingredient Gluten-Free Pasta Dough

I love how simple this dough is: just a good gluten-free flour blend and eggs, and you can turn out fresh pasta in under 30 minutes. This two-ingredient method strips things down to technique — kneading, rolling, and cutting — so the pasta cooks clean and bright. I’ve tested it several times and learned small tweaks that make the texture reliable even with different gluten-free blends.

Why Make This Recipe

• Fast: you can have fresh pasta on the table in 20–30 minutes from start to finish.
• Clean flavor: with only two ingredients the pasta takes sauces and herbs beautifully.
• Simple pantry cooking: great for weeknights or when you want fresh pasta without a machine.
• Gluten-free by design: ideal for people avoiding wheat when you choose a trusted GF blend.
• Personal note: I love this recipe because it lets you taste the sauce — the pasta doesn’t fight the flavors, it supports them.

Recipe Overview

• Prep time: 10–15 minutes
• Cook time: 2–4 minutes (fresh pasta)
• Total time: 20–30 minutes
• Servings: 2–3 (using 1 1/2 cups / 200 g GF flour + 2 large eggs)
• Difficulty: Easy
• Method: Mix flour and eggs to form a pliable dough, rest briefly, roll thin, cut into shapes, and boil in well-salted water.

If you want ideas for other gluten-free baking projects while you wait for pasta water to boil, check my notes on crispy crust gluten-free sourdough bread for technique crossovers (hydration and resting).

My Experience Making This Recipe

I tested this dough with three different all-purpose gluten-free blends and found that the basic egg-to-flour ratio is forgiving. The biggest discovery was resting: even 10 minutes under plastic improves rollability and reduces cracking. I also learned that light dusting with extra flour prevents sticking without making the pasta gummy.

How to Make Two-Ingredient Gluten-Free Pasta Dough

Start by combining your gluten-free all-purpose flour with whole eggs using a bowl or a stand mixer with the paddle. The basic ratio I use is about 100 g (¾ cup) of GF flour per large egg; for two servings mix 200 g (1½ cups) flour with 2 large eggs. Bring the mixture together until it forms a firm, slightly tacky ball; add a teaspoon more flour only if it’s excessively sticky. Let the dough rest 10–20 minutes wrapped in plastic at room temperature so the flour hydrates. Roll thin with a rolling pin on a lightly floured surface (thinner than you think — about 1.5–2 mm), cut into strips or shapes, then drop into vigorously boiling salted water (100 °C) for 2–4 minutes until al dente.

Expert Tips for Success

• Use a reliable GF blend that contains xanthan or guar gum for cohesion; blends with rice + tapioca + potato starch work well.
• Weigh your flour (200 g for 2 eggs) for consistency — volume measurements vary with brand.
• Rest the dough 10–20 minutes under plastic to hydrate starches; this prevents crumbling when rolling.
• Roll on a silicone mat or clean countertop and use a bench scraper to lift delicate sheets.
• Boil in a large pot with at least 4 liters of water per 200 g pasta and 1–2 tablespoons kosher salt for best texture and seasoning.

How to Serve Two-Ingredient Gluten-Free Pasta Dough

• Keep it simple: toss fresh ribbons with good olive oil, grated Parmesan (or nutritional yeast), lemon zest, and cracked pepper.
• Sauces: pair with light sauces like garlic and oil, pomodoro, or a quick brown-butter-and-sage — heavy cream sauces can overwhelm delicate GF pasta.
• Presentation: cut into uniform ribbons, twirl small nests onto pre-warmed plates, and finish with microgreens or chopped parsley.
• Occasions: great for a fast weeknight dinner or a relaxed weekend dinner party where you want homemade without the fuss.

Storage and Reheating Guide

• Raw dough: wrap tightly in plastic wrap and refrigerate up to 24–48 hours in an airtight container. For best results use within 24 hours.
• Freezing raw pasta: form into loose nests, dust with flour, freeze on a tray until firm (1–2 hours), then transfer to a zip-top freezer bag for up to 1 month. Cook from frozen, adding an extra 30–60 seconds to the boil time.
• Cooked pasta: refrigerate in an airtight container for 3–4 days. To reheat, plunge in boiling water for 30–60 seconds or warm gently in a skillet with sauce until heated through.
• Containers: use airtight plastic or glass containers for the fridge and freezer-grade zip bags for frozen nests.

Recipe Variations

• Pumpkin + GF flour (two-ingredient, vegan option): replace whole eggs with cooked, drained pumpkin puree in a 1:1 ratio by weight (e.g., 200 g pumpkin + 200 g GF flour) for a seasonal, egg-free pasta.
• Chickpea flour pasta: use chickpea flour + water (mix 1 cup chickpea flour with ~1/2 cup water, adjust to form a dough) for a protein-rich, naturally GF pasta.
• Egg yolk-rich pasta: use extra egg yolks (for 200 g flour, use 2 whole eggs + 2 yolks) to get a richer, silkier texture for delicate sauces.
• Herb-infused dough: fold finely chopped fresh herbs into the dough for pockets of flavor — keep additions minimal to preserve structure.

Nutritional Highlights

• Protein boost: eggs add high-quality protein and essential amino acids, making this pasta more satiating than some grain-only alternatives.
• Lower-processed option: making pasta at home avoids preservatives and allows choice of a clean GF flour blend.
• Allergens & portions: contains eggs and may be made with flours processed in facilities that handle nuts or soy — always check your flour label. A typical serving (100–120 g fresh pasta per person) is a good portion guide.

Troubleshooting Common Issues

• Dough crumbly or falling apart: that usually means it’s too dry; knead in a small bit of extra egg (beat and add by teaspoon) or let it rest longer to hydrate.
• Dough too sticky and tears when rolling: dust lightly with extra flour but avoid over-flouring; chilling the dough 10–15 minutes helps firm it up.
• Pasta becomes mushy after boiling: boiled too long or used too fine a flour/starch-heavy blend — reduce cooking time and try a blend with more protein (like chickpea or mixes that include buckwheat).

Frequently Asked Questions

Q: Can I use a food processor or stand mixer to make this dough?
A: Yes. A food processor (pulse until clumps form) or a stand mixer with a paddle attachment will speed mixing. Switch to the dough hook briefly if you need more kneading, but avoid overworking — stop when the dough forms a cohesive ball.

Q: How thin should I roll the pasta for the best texture?
A: Aim for 1.5–2 mm for ribbons like tagliatelle; thinner for filled shapes. Fresh GF pasta benefits from being a touch thicker than wheat pasta to maintain bite.

Q: Will any gluten-free flour blend work?
A: Not all blends behave the same. Blends with a mix of rice/starches plus a binder (xanthan/guar) are the most reliable. Single-flour options like pure rice flour can be fragile; you may need to experiment with ratios or try chickpea flour for sturdier results.

Q: Can I make this vegan without eggs?
A: Yes — alternatives like pumpkin puree or a chickpea flour + water batter work as two-ingredient options. Texture and flavor will change, so adjust hydration and rest times; pumpkin yields a tender, slightly sweet pasta, while chickpea is firmer and savory.

Conclusion

For more two-ingredient approaches and inspiration, try this practical guide on How to Make Gluten-Free Pasta With Only Two Ingredients. If you want a no-machine method with photos and step-by-step tips, see the Homemade Pasta Recipe (2 Ingredients, No machine) post. For a three-ingredient GF take that’s close to this method, check out Homemade Gluten Free Pasta – The Loopy Whisk. To explore another two-ingredient tutorial with clear instructions, visit Easy Homemade Pasta Recipe: 2 Ingredients! – Baking a Moment. And for a seasonal twist using pumpkin as the binder, see Fresh Pumpkin Pasta With Two Ingredients | Wholefully.

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