Fresh Gluten-Free Egg Pasta From Scratch

Sep 9

5 min read

Can you make beautiful, fresh pasta without gluten? Absolutely.

In this special recipe, Chef Eric and Gillian from Simpler Eats join forces in the Walnut Grove kitchen to make fresh gluten-free egg pasta from scratch.

This recipe creates silky, golden pasta using gluten-free flours, eggs, and egg yolks.

The result is a smooth, cohesive dough that can be rolled, cut, and cooked just like fresh pasta.

Creamy mushroom pasta in a white bowl, garnished with herbs and red pepper flakes on a dark tabletop.

A Special Gluten-Free Collaboration

This recipe is particularly special because both Chef Eric and Gillian live with celiac disease.

Gillian, the creator behind Simpler Eats, spent a full month at Walnut Grove, cooking alongside Chef Eric, sharing her knowledge of gluten-free cooking, learning traditional French techniques, and becoming part of the Walnut Grove kitchen.

Bringing their two experiences together made this pasta-making session a wonderful exchange of ideas, techniques, and, of course, good food.

This recipe is particularly meaningful because Chef Eric lives with celiac disease himself. He understands firsthand how challenging it can be to find gluten-free versions of beloved dishes that truly deliver on flavor and texture. Too often, gluten-free pasta can be dry, fragile, gummy, or noticeably different from traditional pasta. This fresh pasta recipe makes that difference almost impossible to notice. Made with brown rice flour, potato starch, eggs, and egg yolks, it creates beautifully smooth, golden pasta with a satisfying texture that holds up beautifully when cooked. For Chef Eric, gluten-free cooking is not about compromise — it is about creating food that is so delicious that everyone at the table can enjoy it without feeling that anything is missing.

If you enjoy gluten-free recipes, be sure to follow Gillian for more inspiration:

YouTube: @SimplerEats

Instagram: @simpler_eats

Website: simplereats.com

Chef and woman in aprons smile while kneading dough in a kitchen at The Walnut Grove Cookery School.

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Fresh Gluten-Free Egg Pasta

Prep Time: 20 minutes Cook Time: 2 minutes Servings: 4

Ingredients

For the Pasta Dough

210 g (7½ oz / 1½ cups) superfine brown rice flour, plus extra for dusting

90 g (3 oz / ½ cup + 1 tbsp) potato starch, plus extra for dusting

6–9 g (2–3 tsp) xanthan gum

9 g (1½ tsp) fine salt

80 ml (⅓ cup) water, room temperature

2 large eggs

4 large egg yolks

20 ml (1½ tbsp) extra-virgin olive oil

Equipment Needed

Large mixing bowl
Fork or balloon whisk
Bench scraper
Pasta machine or rolling pin
Sharp knife or pasta cutter
Large pot for boiling
Clean kitchen towel or drying rack

Fresh yellow gluten free pasta noodles hanging to dry on a rack in a kitchen, with blurred background and warm lighting.

How to Make Gluten-Free Pasta

Step 1: Combine the Dry Ingredients

In a large mixing bowl, whisk together the brown rice flour, potato starch, xanthan gum, and salt until evenly blended.

Make sure there are no streaks of any individual flour remaining.

Step 2: Add the Wet Ingredients

Make a well in the center of the dry ingredients.

Add the water, eggs, egg yolks, and olive oil.

Using a fork or whisk, begin mixing from the center outward, gradually drawing the flour into the liquid until a shaggy dough begins to form.

Step 3: Bring the Dough Together

Switch to your hands and work the mixture until it comes together into a rough ball.

The dough should feel similar to smooth play dough — cohesive but not sticky.

If the dough feels too wet, add brown rice flour one tablespoon at a time.

If it feels too dry, add water one tablespoon at a time.

Step 4: Knead the Dough

Turn the dough onto a surface lightly dusted with potato starch.

Knead firmly for approximately 10 minutes, until the dough becomes completely smooth.

Unlike traditional wheat pasta dough, gluten-free dough will not develop the same elasticity. Instead, the goal is a dough that is cohesive and crack-free.

Step 5: Roll Out the Pasta

Divide the dough into four portions.

Work with one portion at a time and keep the remaining dough covered so it does not dry out.

Roll the dough on a potato-starch-dusted surface using a rolling pin, or pass it through a pasta machine.

If using a pasta machine, start at the widest setting and gradually work toward your desired thickness.

Step 6: Dry and Cut

Place the rolled pasta sheets on a lightly dusted work surface and allow them to dry for at least 30 minutes before cutting.

Cut the pasta into your preferred shape, such as:

Tagliatelle • Pappardelle • Lasagne sheets

Step 7: Cook and Serve

Bring a large pot of generously salted water to a boil.

Add the fresh gluten-free pasta and cook for approximately 1–2 minutes, until just tender.

Fresh gluten-free pasta can cook more quickly than traditional pasta, so keep a close eye on it and taste frequently.

Drain immediately and toss with your favorite sauce.

Serve at once.

A Simple Sauce: No Recipe Required

One of Chef Eric's favorite ways to cook is to use what you already have and trust your instincts.

You don't necessarily need a complicated sauce to make beautiful pasta.

For a quick sauce, simply look around your kitchen.

A little cream, some white wine, a good stock, perhaps a little butter, cheese, herbs, or whatever else you have on hand.

Bring it together in a pan, let the flavors develop, toss in your freshly cooked pasta, and...

Voilà! 🇫🇷

The idea is not to follow a strict recipe — it's to understand your ingredients and make something delicious with what you have.

The Secret to Better Gluten-Free Pasta

Gluten-free pasta requires a slightly different approach from traditional wheat pasta.

Because there is no gluten to provide elasticity, the dough needs to be handled carefully and kneaded until it becomes smooth and cohesive.

The combination of brown rice flour, potato starch, and xanthan gum helps create a dough that can be rolled and shaped while maintaining its structure.

The most important thing is to pay attention to the texture.

If the dough is too dry, add a little water. If it is too wet, add a little flour.

Let the dough tell you what it needs.

Cooking Gluten-Free Pasta at Walnut Grove

Having Gillian spend a month at Walnut Grove gave us the opportunity to explore gluten-free cooking from a different perspective.

For Chef Eric, cooking has always been about technique, quality ingredients, and understanding what happens in the kitchen.

For Gillian, gluten-free cooking is also deeply personal.

Together, they brought those two perspectives into one kitchen — creating a recipe that celebrates both traditional pasta-making and gluten-free cooking.

Watch Chef Eric & Gillian Make Gluten-Free Pasta

Want to see the recipe come together?

Join Chef Eric and Gillian in the Walnut Grove kitchen as they make fresh gluten-free egg pasta from scratch.

Watch the full video on the Le Gourmet French Chef YouTube channel.

And don't forget to follow Gillian for more gluten-free recipes and inspiration: