Homemade Pasta (Low FODMAP)

Homemade Pasta (Low FODMAP)

Prep Time 2 hours
Cook Time 2 minutes
Servings 6 servings


  • 1.75 cups gluten free plain flour
  • pinch salt
  • 2 eggs (room temperature)
  • 1.5 tbsp olive oil
  • 1 cup extra gluten free flour, for dusting


  1. On a clean kitchen surface, pile the flour into a mound and sprinkle over the salt.

  2. Create a well in the middle of the flour pile, and crack in the eggs and add in the olive oil.

  3. Using a fork, whisk the eggs and the oil together, gradually drawing in little bits of flour at a time but keeping the wet mixture contained.

  4. Eventually, you will no longer be able to whisk the mixture further. Now, knead the remaining flour into the dough using your hands until smooth.

  5. Place the dough in a bowl, cover it and set it aside to rest for 40 minutes.

  6. After the dough has rested, dust both sides with flour and use a rolling pin to shape the dough into a long rectangle (you don't need to flatten it too much).

  7. Roll the dough through your pasta maker to your desired consistency, dusting it with flour before each pass through the roller. If you don't have a pasta maker, you can use a rolling pin, but you will need to work to get the pasta thin enough.

  8. You can then cut the pasta into sheets for lasagne, or into strips for fettuccine. Hang the pasta on a pasta rack (or somewhere similar if you don't have one), to dry for 45 minutes before cooking.

  9. To cook the pasta, bring a pot of salted water to the boil and add the pasta. Cook for approximately 2 minutes or until al dente, and drain.

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