Homemade Gluten-free Pasta


recipe for gluten-free pasta and foraged dandelion pecan pesto

Whether you are making wheat or gluten-free pasta, spending a day in the kitchen shouldn’t frighten you. Creating your own healthy alternative to store-bought noodles can be a joy.

Eating without gluten seemed pretty bleak before we discovered a good pasta alternative. And there was a resounding “hurrah!” around the kitchen table when I set down a dish of homemade gluten-free linguine, better than any we had purchased so far.

I’ll be honest. It wasn’t easy, but eventually I found a great recipe for guidance. With a few tweaks and a relaxing afternoon in the kitchen creating pasta, our main weeknight staple was back on the menu.

One of the best sources I’ve found for pasta – and pretty much anything gluten-free – is Gluten-free Girl and the Chef, who’ve tirelessly tested recipe after recipe to come up with the best homemade gluten-free pasta.

I’ve followed their lead here,

but I’ve made a few changes,

mostly personal preference on taste and consistency.

What I like about this recipe is that I can double it and make enough pasta for 4-5 meals. We eat a meal of fresh linguine one night, and then I dry out and freeze what’s left in batches for 2-4 people.

It’s good for 3-4 months frozen, but it’s definitely best fresh!

Homemade Gluten-free Pasta

  • 3 oz. garbanzo bean flour
  • 4 oz. GF buckwheat flour
  • 3 oz. potato starch
  • 1 tsp. psyllium husk powder
  • ½ tsp. ground nutmeg  – freshly grated is the best!
  • 1 tsp. sea salt
  • 1 tsp. white pepper
  • 3 large eggs
  • 3 egg yolks
  • 2 tbs. extra-virgin olive oil
  • 1 tbs. water

Mix your flours, psyllium, nutmeg, salt and pepper into the bowl of a food processor. Pulse a few times to blend them together.

Crack your eggs into a separate bowl and whisk for about 30 seconds.

Place the lid on the food processor and pulse while adding the eggs.

Once incorporated, add your oil and water, a little at a time. You’ll want the dough curdy, not too damp and not to dry.

If it’s too damp, add a little buckwheat flour until the dough turns into tiny balls – the curdy stage.

If it’s too dry, add a little oil and water.

Once it starts to come into a ball, remove and shape.


Wrap in plastic wrap or a cotton cloth and let rest for 20-30 minutes.

After the dough has rested, cut your pasta into four sections and roll out each one individually.

Roll out your dough on a clean, floured surface. You can add some flour to each side to keep it from sticking. Use whatever flour you like – gluten-free, of course. I used some extra buckwheat.

You’ll want it pretty thin, almost paper thin, then cut into strips for linguine or wide strips for lasagna. I take the leftovers from the sides and save them for dishes like Chicken Noodle Soup.

To get a paper-thin consistency, keep rotating and flipping your dough to make sure it’s rolled out evenly.


After you’ve cut your noodles, let them dry out for about 30-45 minutes.

*If you have a pasta machine, follow the instructions just like any other pasta dough.

Gluten free pasta recipe by twinkle vanwinkle


To serve fresh, boil noodles for 2-3 minutes and top with your favorite sauce.

To save for later, follow the drying instructions, then store in airtight containers and freeze.

Pesto recipe for pasta shown:

Dandelion and Southern Pecan Pesto


  • 1 cup pecans
  • 4 cloves fresh garlic
  • ¼ cup + ½ cup olive oil
  • 1 cup fresh dandelion greens
  • ½ cup fresh basil
  • 1 tsp. sea salt
  • 1 tsp. fresh cracked pepper

Add all ingredients to a food processor and pulse until you’ve got a smooth paste.

Move to a medium-sized bowl and add the other ¼ cup of olive oil, salt and pepper, mixing well.


Heat on medium-low in a sauté pan until garlic sears slightly then pour over pasta.