These homemade gluten-free noodles are soft, versatile, and surprisingly easy to make. Ready in around 30 minutes (plus resting time), this recipe creates fresh gluten-free pasta that can also be frozen for future meals. Perfect for those looking to support digestive comfort while still enjoying homemade pasta dishes.

Step 1

Place the gluten-free flour and psyllium husk onto a clean work surface and create a well in the centre.

Add the egg substitute, lukewarm water, and olive oil gradually.

Knead the dough by hand for around 10 minutes until it becomes smooth and elastic. You can also use a food processor if preferred.

Once combined, cover the dough with cling wrap and allow it to rest for 1 hour.

Step 2

Lightly flour your work surface.

Knead the dough briefly again, then divide it into 4 equal portions.

Because gluten-free dough can dry out quickly, it’s best to work efficiently and keep unused dough covered.

Step 3

Using a rolling pin dusted with flour, roll each dough portion into a thin rectangular sheet approximately 1 mm thick.

Rotate the dough regularly and lightly dust with flour as needed to prevent sticking.

Aim for pasta sheets approximately:

• 20 cm wide
• Thin and evenly rolled

Step 4

Dust the pasta sheet lightly with flour.

Using a pizza cutter or sharp knife, cut the dough into strips approximately 8 mm wide for tagliatelle.

Pasta Shape Tip

You can easily customise the noodle width:

• 8 mm strips = Tagliatelle
• 2 cm strips = Pappardelle

Feel free to shape the pasta however you like.

Step 5

Gently separate the noodles with your fingers and dust lightly with flour.

Place them onto a floured tray or board while preparing the remaining dough.

Repeat the process for all dough portions.

Step 6

Fill a large pot with generously salted water and bring it to a boil.

Reduce the heat slightly so the water is gently simmering rather than rapidly boiling.

Step 7

Carefully slide the noodles into the simmering water.

Cook for approximately 1–2 minutes, stirring gently occasionally.

Once cooked:

• Remove using a slotted spoon
• Drain well
• Toss immediately with your preferred sauce

Allow the noodles to sit briefly so they absorb the flavours before serving.

Tips for Perfect Gluten-Free Pasta

Don’t Skip the Resting Time

Resting allows the psyllium husk to hydrate fully, helping create a more elastic dough.

Keep the Dough Lightly Floured

Gluten-free dough tends to become sticky and dry quickly, so light flouring throughout the process helps improve handling.

Avoid Overboiling

Fresh gluten-free pasta cooks very quickly. Overcooking may cause the noodles to become too soft or break apart.

How to Store and Freeze Gluten-Free Noodles

Refrigerating Fresh Pasta

If not using immediately:

1. Rinse lightly with cold water
2. Drain thoroughly
3. Toss with a small amount of olive oil

This helps prevent the noodles from sticking together.

Freezing Instructions

These gluten-free noodles freeze beautifully for future meals.

To Freeze:

1. Dust noodles lightly with flour
2. Arrange on a baking paper-lined tray
3. Freeze overnight
4. Transfer to a freezer-safe bag or container

The noodles can be stored frozen for up to 4 months.

How to Cook Frozen Gluten-Free Pasta

Add frozen noodles directly into boiling salted water.

Cook for approximately 2–3 minutes until tender.

No thawing required.