There’s a real kind of joy in making pasta with your own two hands. It’s slow. It’s tactile. It demands you put your phone down and actually feel the food. And if you’ve ever had to go gluten-free, you’ll know how many versions of “meh” pasta you’ve eaten along the way. This dough changes the game.
I made this for a friend who hadn’t had fresh pasta in years. We drank tea, chatted about nothing, and took turns at the pasta machine — and when that first silky bite hit her fork, she closed her eyes and said, “Oh. This is real pasta.” And honestly? That’s all I needed to hear.
Why You’ll Love It
- Actually rolls out smooth — no crumbly weirdness
- Works with whatever shape you fancy — tagliatelle, ravioli, lasagne, go wild
- Soft but with a real bite — no limp noodle disasters
- You can freeze it or use straight away
- The dough holds up in water — no disintegrating noodles here
- It’s surprisingly soothing to make — flour-dusted surfaces, warm hands, rhythmic rolling
Ingredients
- 150g gluten-free rice flour (plus extra for dusting)
- 50g potato starch
- 1 tbsp corn flour
- 2 tbsp xanthan gum
- ¼ tsp fine sea salt
- 3 large free-range eggs
- 1 tbsp extra virgin olive oil
How to Make It
Whizz up your dough:
Chuck all the dry ingredients into a food processor. Add the eggs and olive oil, then pulse until it starts clumping into a shaggy dough. If it looks like damp crumbs, that’s okay. It’ll come together.
Knead it into shape:
Tip it out onto a rice-floured surface. Knead for 3 to 5 minutes until it’s smooth-ish — it won’t feel stretchy like wheat dough, but it will hold together nicely. If it’s sticking to your hands, dust in a little more flour.
Divide and conquer:
Cut the dough into 4 chunks. Press one out flat with your fingers — about the size of a large postcard. Keep the rest covered with a tea towel so they don’t dry out.
Roll it gently:
Start feeding the dough through your pasta machine on the widest setting. Do it twice. Then notch it down one setting at a time, rolling twice per setting. Don’t go all the way to the narrowest settings — gluten-free dough doesn’t have the elasticity, and it can tear.
Make your pasta dreams come true:
Once it’s about 2mm thick, you’re good to shape it. For tagliatelle, feed it through the cutter or slice into ribbons by hand. Place the finished strands on a tray dusted with rice flour or semolina.
Cook it fresh and fast:
Bring salted water to a rolling boil. Drop in the pasta and cook for about 3 minutes — it cooks quicker than you’d expect. Drain gently and serve with whatever sauce you love.
Common Mistakes and How to Dodge Them
Why is my dough cracking when I roll it?
It’s probably too dry — add just a tiny splash of water and knead again. Or rest it under a damp tea towel for a few more minutes.
It’s sticking to the rollers!
Dust both sides of the sheet with rice flour before each pass. Gluten-free dough likes to cling if you let it.
Why does it tear at the thin settings?
Because it’s gluten-free — it doesn’t have the stretch. Stop at about 2mm thick, and you’ll get perfect results.
My pasta came out gummy.
You might’ve overcooked it — gluten-free pasta turns quickly. Stick to 3 minutes and test a strand first.
Storage and Reheating
Fridge: Store raw pasta in a sealed container or wrapped well for up to 1 day. Cooked pasta keeps 2 days.
Freezer: Freeze cut pasta on trays first, then transfer to bags. Cook straight from frozen — just give it an extra 30 seconds.
Reheating: Toss cooked pasta in a hot pan with a little water or olive oil. Avoid the microwave if you can — it dries it out.
Frequently Asked Questions
Do I really need xanthan gum?
Yes, unfortunately — it gives gluten-free dough its structure. Without it, the dough won’t hold together.
Can I use a rolling pin instead of a pasta machine?
Yes, with patience and a bit of muscle. Just roll it out as thin and even as possible, then slice it up by hand.
Is this dough good for ravioli?
Absolutely. Just don’t overstuff and press out all the air before sealing.
What sauce works best with this?
Anything goes — tomato-based, cream, lemony butter. It’s a blank canvas.
Nutrition Facts (Per Serving):
- Calories: ~310
- Fat: 9g
- Carbs: 45g
- Protein: 9g
- Sodium: Low
- Sugar: <1g
Jamie Oliver Gluten-free Pasta Dough
Description
A smooth, soft gluten-free pasta dough that holds together like the real deal and rolls out beautifully — ready for tagliatelle, ravioli, or whatever shape your heart desires.
Ingredients
Instructions
- Blitz all ingredients in a food processor until it clumps into dough.
- Knead for 3–5 mins on a floured surface until smooth.
- Cut into 4 portions; roll each through a pasta machine to 2mm thick.
- Shape into desired pasta (e.g. tagliatelle), dust with flour, and set aside.
- Boil in salted water for ~3 mins until al dente. Serve immediately.
Notes
- Don’t skip the xanthan gum — it’s key for structure.
- Dust well with rice flour to avoid sticking in the machine.
- Don’t roll too thin — gluten-free dough needs a bit of body.
- Freezes great — shape, freeze on trays, then bag up. Cook straight from frozen.