Handmade Pasta (GF) (DF)

Handmade Pasta

Pasta is one of my favourite foods in the world and handmade pasta is the creme de la creme of all pasta. This delicous and relatively easy recipe is my refined handmade gluten and dairy free pasta recipe, which is fantastic for lasagna, fettuccine carbonara and pretty much any pasta you can imagine. I hope you enjoy it as much as I do.


  • 1 cup of gluten-free flour*
  • 1 tsp salt
  • Pinch of nutmeg
  • 3 large eggs
  • 4 tbsp extra virgin olive oil




handmade pasta
handmade pasta
handmade pasta
handmade pasta


  1. Firstly, start by cleaning a clear surface of at least a metre long on your bench. Unless you have a silicon mat or similar that you can cook on you will likely make the pasta straight on the surface so you want it to be clean, free of cleaning product residue and dry.
  2. Next add the cup of flour to your working surface and make a hole in the centre.
  3. Add the salt, nutmeg, oil and eggs and egg yolk to the hole.
  4. Things are about to get messy so make sure you have some paper towel or a damp hand cloth on hand. Using your hand, slowly and gently mix the ingredients together by lifting the flour from the sides into the mixture of ingredients in the centre.
  5. Once you’re happy that all of the ingredients are combined, continue to knead the dough for 10 minutes (the key to gluten free flour is kneading, so the more hand contact time you can spare, the better your pasta will be.) Feel free to add a little more flour during the kneading process but try not to add more than a tbsp.
  6. Next you need to roll your dough into a ball and cover in a damp hand/tea towel in a temperate area for at least 60 minutes (your dough is likely to rise a little during this time, this is perfectly fine.)
  7. After you have let the dough sit, knead it again for about 5 minutes so you get the same malleable consistency you had before you left it to sit. Again feel free to add a little flour for the kneading but limit it as much as you can.
  8. Then separate the dough into 4 segments.
  1. Now add about a tbsp of flour to your bench and spread it evenly over the surface. Also cover your rolling pin in a little bit of flour.
  2. Then knead your first segment of dough for a further 2 minutes, then roll the segment into a ball and squash it flat with the palm of your hand as evenly as you can.
  3. Next it is time to start rolling. Roll the pin across the dough both ways as evenly as you can, applying a little bit of pressure (more towards the end to make the pasta nice and thin) until your sheet of pasta is as rectangular and thin as it can be without breaking. This can take a couple of attempts and you may find you have to re-knead and re-ball your pasta a few times until you get it right.
  4. Now that you have your sheet of pasta you can cut it into whatever shape you need to make delicious fresh pasta, fettuccine is always an easy one!
  5. Repeat with remaining segments and pop in a snap-lock plastic bag in the fridge for up to 2 days.


The key to a good handmade pasta is the attention you show to the dough. The more kneading and rolling you do, the better quality of pasta you will get.

In Australia the best gluten free flour I have come across is White Wings. In the UK I use Dove Farms.