Total Time
Prep 30 mins
Cook 10 mins

I found this recipe in an allergy cookbook some time back. Not sure now of the source. When making the pasta--if it too wet add in some extra rice flour, too dry add in a little extra olive oil or water. Use a finely milled rice flour. You can substitute the brown rice flour for a bean flour if desired. Don't be tempted to omit the salt as it adds to the flavour of the finished pasta. A little work but nothing beats having fresh pasta

Ingredients Nutrition


  1. Combine eggs, water and oil using a food processor. Blend thoroughly.
  2. Add all remaining ingredients and blend until the mixture forms a ball.
  3. Break the dough up into two pieces and blend again until it forms one ball again.
  4. Transfer the dough to a pastry board that has been lightly dusted with a fine rice flour or other GF flour.
  5. Flatten the dough a little, using your rolling pin. Then use two sheets of a quality baking paper to roll the dough between until the pasta is very thin.
  6. You can use a pasta roller. If the dough is not heavy enough- add in some extra tapioca flour.
  7. Cut pasta into desired shapes.
  8. Cook pasta in boiling slated water until al dente. The time to cook will depend on the thickness of the pasta.
  9. Use as you would regular pasta.
  10. OPTIONS- add 1 teaspoon of dried basil and 1/2 teaspoon garlic salt when adding the flour, Add 1/2 teaspoon chilli paste or powder, add 1/4 cup tomato juice in place of the 1/4 cup of water, add pepper and garlic juice.