This was my first time making homemade gluten-free pasta and I was thoroughly impressed with how it turned out- so I know you’ll be able to make it, too!
My next test will be to try this recipe with a flax egg… stay tuned….
Simple ingredients, with simple instructions; plus, a great way to use up any abundance of herbs you may have!!
Confused with the instructions at all? Follow me on Instagram to watch the video of me making this recipe from start to finish– with an inspirational dinner recipe added at the end!
Enjoy and let me know if you give this recipe a try! ♥️
- *see notes below on my tips for these ingredients*
- 2 cups gluten-free flour of choice
- 3 free-range eggs
- 1/4 – 1/2 cup fresh herbs
- and/or 1-2 tbsp fruit or veggie juice *optional*
- or 1 – 2 drops food grad DoTERRA essential oils if you want extra flavour or don’t have either of the above
- 2 tbsp unrefined oil
- 1/4 tsp sea salt or himalayan salt
- Whisk flour and sat together.
- On a large, clean, flat surface, create a small “nest” or bowl out of the flour.
- Add remaining ingredients into the centre of the flour bowl.
- Using a fork, slowly whisk the ingredients together in the flour bowl, slowly edging and combing the sides of the flour bowl in with the mixture until all the ingredients are combined and you have a dough substance.
- Knead the dough for at least 10min- the longer, the better. I sometimes use oil as I knead as well if I feel it needs a bit more moisture.
- Roll the dough into one big ball and brush with oil. Wrap the ball in a cloth or towel (so that it doesn’t dry out) and let rest in the fridge for about 30min.
- Take the dough ball and cut into 4 quarters. (You can freeze the quarters just like that or roll out and freeze as noodles.)
- Take one of the quarters and roll onto a clean flour surface. Roll until you get it as thin as possible, then make it even thinner! Cut into the shape/sizes you would like for your pasta and freeze as is or cook right away.
- To cook, bring a pot of salted water to a hard boil and add a splash of oil. Drop the noodles in, lower the temperature just a bit to a light boil and cook for 5 – 10 minutes depending on the thickness of the noodle. The thinner, the better (believe me!).
- FLOUR: I like to use a homemade blend of flours (contact to order) but some other options could be: quinoa, rice, buckwheat, sorghum, teff, tapioca, millet, amaranth, arrowroot, oats or if you are not celiac and just sensitive than spelt works great as well. I personally would avoid heavier flours like almond, coconut, chickpea, etc. as they won’t have as nice of a texture.
- EGGS: When picking eggs, if you have access to farm-fresh, I HIGHLY suggest that! It’s the freshest option, usually the most affordable, generally considered free-range and could be “organic”, you’re supporting your neighbour/local farmer and it’s better for the planet! If you don’t have access to farm fresh, go with free-range instead of free-run. No, organic is not necessary but if you can afford it then organic free-range is a bonus! You’ll notice the quality of the egg by the quality of the yolk. Stay golden, pony boy!
- HERBS/FLAVOURS: Fresh herbs from the garden work great but dried herbs can also work! Ideally the fresher, the better, as it will have more flavour but use what you got! Get creative with the colouring as well, maybe try beet root, turmeric, adding things like dried (or fresh?!) mushrooms, nettle or anything your heart desires! Don’t have a lot of fresh products to work with? Try using a food-grade oil! I personally love and use DoTERRA – connect with me to try any free samples and SHARE your favourite flavours below! 🙂
- OIL: Keep your ingredients RAW and as close to it’s natural state as possible. Oils and fats don’t have to be bad for us, but too much of the wrong oils can be! Keep it unrefined, virgin, organic when possible (GMO-free when it’s not) and avoid trans fat at all costs. This is a GREAT article all about the benefits of different types of cooking oils. Some of my favourites are coconut, olive, avocado and sesame.
- SALT: Again, keep it raw and as close to it’s natural state as possible! When we strip salt of its mineral goodness, and add unnecessary ingredients to it, we ruin the beauty of the ingredient. Opt for natural sources that haven’t been highly processed and still have they wholesome goodness. My top favourites are Himalayan and sea salt.
- FREEZING: Depending on the type of noodles you make, I find freezing in a beeswax wrap, plastic bag or glass container works the best. make sure they’re dusted with flour so they don’t stick together. When cooking after frozen, I drop them in right away (don’t thaw) and they usually take a few minutes longer than if they were frozen but last just the same as if they were fresh!
Don’t have the materials to make these or looking for items that are already pre-made? Did you know I offer meal prepping services? Let me help! PLUS I’ll be adding an online shop to my website soon! Contact me to inquire or pre-order!
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!