Welcome
Two-ingredient gluten-free pasta dough is a tiny miracle for weeknight cooks: simple ingredients, fast prep, and fresh noodles in under 20 minutes. I’ve tested this version dozens of times using a gluten-free all-purpose blend and a single large egg, and it reliably gives tender, elastic pasta when the flour contains xanthan gum. If you want to understand more about using eggs in gluten-free pasta, that guide explains why eggs are such a good binder here.
Why Make This Recipe
- It’s fast — you can make dough, roll, and cook in about 15–20 minutes.
- The texture is fresh and tender compared with many boxed gluten-free pastas.
- Minimal ingredients mean fewer surprises for sensitive eaters and easier grocery runs.
- Great for customizing shapes and serving sizes; small batches reduce waste.
- Personal note: I love this recipe because it gives that “fresh pasta” satisfaction with almost no fuss — perfect for last-minute sauces.
Recipe Overview
Prep time: 10 minutes.
Cook time: 2–4 minutes (boiling).
Total time: 15 minutes.
Servings: 2 (about 150–200 g cooked pasta).
Difficulty: Easy.
Method: Mix a gluten-free all-purpose flour blend and one large egg into a firm dough, rest briefly, roll thin, cut to shape, and cook in rapidly boiling salted water.
My Experience Making This Recipe
On early tries the dough was crumbly until I used a blend that included xanthan gum and weighed ingredients for consistency. I learned that gentle kneading (about 1–2 minutes) and a short rest improve elasticity without adding more ingredients.
How to Make Two-Ingredient Gluten-Free Pasta Dough
Combine 1 cup (120 g) gluten-free all-purpose flour (with xanthan gum) and 1 large egg (≈50 g) in a medium bowl. Stir until a shaggy dough forms, then knead on a lightly floured surface for 1–2 minutes until smooth and slightly tacky; add up to 1 teaspoon water if it’s too dry. Rest the dough wrapped for 10 minutes, roll or pass through a pasta machine to about 1–2 mm thickness, cut into shapes, and boil in a large pot of salted water at a rolling boil for 2–4 minutes depending on thickness.
Expert Tips for Success
- Weigh your flour (120 g per cup) for consistent results; gluten-free blends vary wildly by weight.
- Use a blend with xanthan gum or guar gum; it provides the glue that keeps the pasta together when boiled.
- Roll thin — 1–2 mm gives tender, quick-cooking noodles; thicker pasta will cook unevenly.
- Use a pasta machine or a sharp bench scraper for clean edges that won’t trap water. Also, if you have scraps, you can crisp them as a snack — try this air fryer pasta chips method for a zero-waste treat.
- Boil in plenty of water (at least 4–6 quarts per pound) and salt it well — about 1 tablespoon per 4 quarts — to flavor the pasta internally.
How to Serve Two-Ingredient Gluten-Free Pasta Dough
- Toss with a quick garlic–olive oil sauce and lots of fresh herbs for a 10-minute weeknight meal.
- Pair with a rich ragu or butter and sage for fall and winter; the tender noodles soak up sauce beautifully.
- For contrast, shave hard cheeses and add toasted nuts or breadcrumbs for texture. If you’re debating noodle choices, my piece comparing soba versus pasta offers helpful perspective on texture and nutrition.
- Serve on warmed plates and finish with a bright squeeze of lemon to lift the flavors.
Storage and Reheating Guide
Raw dough: wrap tightly in plastic wrap and refrigerate up to 24 hours; longer refrigeration can dry it out.
Freezing raw: cut shapes, place them on a parchment-lined tray, freeze until firm (1–2 hours), then transfer to a sealed freezer bag for up to 1 month. Cook from frozen, adding an extra 30–60 seconds to the boiling time.
Cooked pasta: store in an airtight container in the refrigerator for 3–4 days; reheat gently by immersing in simmering water for 30–60 seconds or tossing in a skillet with sauce until heated through.
Recipe Variations
- Chickpea two-ingredient (vegan): 1 cup chickpea flour + ~1/2 cup water, mixed to a pliable dough and rested 15 minutes; yields an egg-free, high-protein pasta.
- Spinach-green pasta: add 1–2 tablespoons cooked, pureed spinach into the egg (this technically adds an ingredient but is a tested flavor/color boost).
- Whole-grain gluten-free: use a blend with brown rice or buckwheat for nuttier flavor—pay attention to hydration and consider a slightly wetter dough.
- For seasonal sauces and pairings, try a roasted squash and Brussels sprouts sauce inspired by this butternut squash and Brussels sprouts combination.
Nutritional Highlights
- Protein: eggs add high-quality protein and structure to the dough.
- Gluten-free: this recipe is suitable for those avoiding gluten when made with a certified gluten-free blend.
- Allergen info: contains egg and may contain traces of soy, dairy, or nuts depending on the flour blend—always check labels. Portion suggestion: plan about 75–100 g cooked pasta per person as a main component.
Troubleshooting Common Issues
- Dough is crumbly: your blend may lack binding gum or needs more moisture; add 1 teaspoon water at a time and re-knead.
- Pasta falls apart when boiling: the flour blend likely lacks xanthan/guar gum; use a blend that includes it or add a small pinch (about 1/8 teaspoon per cup) if you’re comfortable adding a third ingredient.
- Gummy texture after cooking: the noodles were either overcooked or the water wasn’t at a rolling boil; cook in abundant, rapidly boiling water and test at 2 minutes.
Frequently Asked Questions
Q: Can I make this dough without eggs?
A: Yes — a two-ingredient chickpea pasta (chickpea flour + water) or a flax “egg” replacement can work, but textures change. Chickpea-based dough yields denser, nuttier noodles and requires slightly different hydration and resting times.
Q: Do I need xanthan gum in the flour blend?
A: For best results, yes. Xanthan or guar gum provides elasticity and prevents crumbling when boiling. If your blend doesn’t include it, either choose a different blend or add about 1/8–1/4 teaspoon per cup of flour.
Q: How thin should I roll the pasta and how long to cook?
A: Aim for 1–2 mm thickness. Fresh GF pasta cooks quickly — typically 2–4 minutes in boiling water depending on thickness. Always taste-test a piece for doneness.
Q: Can I freeze this pasta and how should I reheat it?
A: Freeze dough or shaped pasta on a tray until firm, then bag for up to 1 month. Cook from frozen in boiling water, adding 30–60 seconds to the normal time, or reheat cooked frozen pasta by briefly immersing in simmering water or warming in a skillet with sauce.
If you want guidance on long-fermentation or working with sourdough in a gluten-free kitchen, this gluten-free sourdough starter resource is a useful complement to fresh pasta techniques.
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Two-Ingredient Gluten-Free Pasta Dough
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free
Description
A simple and quick gluten-free pasta dough made with just two ingredients, perfect for weeknight meals.
Ingredients
- 1 cup (120 g) gluten-free all-purpose flour (with xanthan gum)
- 1 large egg (≈50 g)
Instructions
- Combine the flour and egg in a medium bowl.
- Stir until a shaggy dough forms.
- Knead on a lightly floured surface for 1–2 minutes until smooth and slightly tacky.
- Wrap the dough and let it rest for 10 minutes.
- Roll or pass the dough through a pasta machine to about 1–2 mm thickness.
- Cut into desired shapes.
- Boil in a large pot of salted water for 2–4 minutes depending on thickness.
Notes
Weigh your flour for consistent results and ensure to use a blend with xanthan or guar gum for better binding.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg