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Gluten Free Fresh Pasta

Gluten Free Fresh Pasta

Gluten Free Fresh Pasta

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Jovial Culinary Getaways 2017 are coming in a little over a week! One of our favorite traditions is our fresh pasta class, when Carla teaches guests how to make homemade pasta. It gets us all feeling like true Italian chefs! For gluten free week, guests will be making Whole Grain Tagliatelle with our No. 2 Bread Flour. Making fresh gluten free pasta might seem impossible, but with a few tips from our test kitchen and a gallery of photos to show each step, you’ll be on your way.  Best of luck, and remember that homemade pasta can be a great way to add a fun spin to your next dinner party!

Gluten Free Whole Grain Fresh Pasta

Serves 2



  1. Add flour to a large bowl and sprinkle it with the hot water. Using a fork, mix until the water is thoroughly combined and the mixture has cooled enough to add the egg. It will be clumpy, but that’s fine.
  2. In a small bowl, beat the egg with a fork until the yolk and white are combined. Add the egg to the flour mixture and mix with a fork until the dough comes together. Lightly dust a work surface with flour and transfer the dough to it.
  3. Knead the dough for 1 to 2 minutes until it is smooth.
  4. Divide the dough into 4 pieces and cover them with a bowl. Using a rolling pin, roll the first piece into a 4 x 2-inch rectangle that is about ½-inch thick. Dust the first piece with flour on both sides. Start with the thickest setting on your pasta machine and roll the dough through the machine. The piece will break up a bit, but fold it in thirds lengthwise and pass it through the machine, repeating until you have a uniform strip that holds together.
  5. With a knife, cut the strip in half lengthwise. Pass the dough through the machine again, dusting with flour as needed, working down to the second to the last thickness. With a knife, trim the edges of the strips into straight lines, and add the trimmings back to the remaining dough.
  6. Pass the strip of dough through the tagliatelle die of your pasta machine. Spread the cut noodles on the kitchen towels and let them dry, while you roll out and cut the remaining pieces.
  7. To cook the pasta, bring 3 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of sea salt or salt to taste. Drop in the tagliatelle and cover the pot to bring the water back to a rolling boil. Once boiling, cook uncovered for 2 minutes until the noodles are al dente. When you taste the tagliatelle for doneness, make sure the very inside of the noodle tastes cooked. Drain the noodles in a colander, but do not rinse.
  8. Toss with your favorite sauce and serve right away.

4 Responses to Gluten Free Fresh Pasta

  1. Julie Gattis says:

    I want to make this recipe and need the machine to make tagliatelle GF pasta. I have all four of your flours and love your products. Thank you for your help. Julie

    • jovial says:

      Hi Julie-the machine Carla uses in Italy is the Maracto Atlas 150 but any widely available stainless steel pasta maker would work as well.

    • jovial says:

      Unfortunately, we have never tried making fresh pasta with the gluten free flour without eggs. I think it would be hard to get good results.

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