Is Gluten-Free Pasta Healthier?

Not necessarily! While gluten-free pasta is essential for people with celiac disease or gluten intolerance, it’s not automatically healthier. Some versions pack extra nutrients like protein and fiber (think chickpea or lentil pasta), but others might have added starches or sugars. Check the label for a better understanding of what you’re getting.

How Long Does It Take to Cook?

Cooking times vary based on the type of gluten-free pasta. Rice-based pasta cooks faster (about 7-9 minutes), while legume-based ones like chickpea or lentil pasta can take 9-11 minutes. Always follow the package instructions and taste-test toward the end to avoid overcooking—a mushy noodle is a sad noodle.

Can Gluten-Free Pasta Be Stored?

Absolutely! Cooked gluten-free pasta stores well in the fridge for up to 3-4 days. Toss it with a little olive oil before storing to keep it from sticking together. Planning ahead? Freeze individual portions of cooked pasta for quick weeknight meals or make-ahead dinners like BBQ chicken flatbread pasta bakes.

Is Gluten-Free Pasta Safe for Everyone?

Yes, gluten-free pasta is safe for most people, even if they don’t have gluten issues. It’s a great option for those seeking variety or following specific dietary plans. Just be aware that some versions are processed and may lack key nutrients like fiber or iron—choose wisely based on your health goals.

Best Gluten-Free Pasta - Top Brands & Tasty Recipes

Description

This homemade gluten-free pasta recipe is perfect for those who love fresh pasta but need to avoid gluten. Made with a blend of gluten-free flours, this dough rolls out beautifully and cooks to a tender, yet firm texture. Whether you prefer spaghetti, fettuccine, or lasagna sheets, this recipe is versatile and easy to customize.

Ingredients

Scale

1 cup (120g) gluten-free all-purpose flour (ensure it contains xanthan gum) 🥣
1/2 cup (60g) almond flour or tapioca flour (for added texture) 🥜
1/4 teaspoon salt 🧂
2 large eggs (at room temperature) 🥚
1 tablespoon olive oil
1–2 tablespoons water (if needed) 💧

Instructions

Prepare the Dough:
- In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour (or tapioca flour), and salt.
- Create a well in the center of the dry ingredients. Crack the eggs into the well and add olive oil.
Mix the Dough:
- Using a fork, whisk the eggs and slowly incorporate the flour until a shaggy dough forms.
- Knead the dough with your hands for 3-5 minutes until it comes together. If it’s too dry, add 1 tablespoon of water at a time until the dough is smooth and pliable.
Rest the Dough:
- Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes. This allows the flours to hydrate and makes the dough easier to work with.
Roll Out the Dough:
- Divide the dough into 2-3 portions. Roll each portion on a lightly floured surface (use gluten-free flour) to your desired thickness.
- Use a knife or pasta cutter to shape the dough into spaghetti, fettuccine, or lasagna sheets.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2-4 minutes, depending on the thickness. Fresh gluten-free pasta cooks faster than dried pasta.
- Drain the pasta and toss with your favorite sauce.

Notes

Flour Options: For a firmer texture, substitute almond flour with tapioca or potato starch.
Egg-Free Version: Replace eggs with 4 tablespoons of water mixed with 2 tablespoons of ground flaxseed for a vegan alternative.
Storage: Fresh pasta can be stored in an airtight container in the fridge for up to 2 days or frozen for 2 months.
Sauce Pairings: This pasta works well with light tomato sauces, creamy Alfredo, or olive oil-based dressings.

Prep Time: 30 mins
Cook Time: 5 mins