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  • Writer's pictureCassie

Gluten-free Spaghetti - Homemade!

Updated: Apr 7, 2020

If you are tired of the over-priced, less-than-impressive tasting gluten-free spaghetti you find on the shelf at your local grocery store, THIS POST IS FOR YOU.

I have maybe found one or two brands of gluten-free spaghetti that doesn't fall apart or just straight up taste like garbage. Pasta is my favorite comfort food and being gluten-free has not made that adjustment enjoyable.

Until now!

If you have a Kitchen Aid with the pasta attachment, you are set. If you don't have one, I HIGHLY recommend the investment. However, if you don't have one yet, don't worry! There are adjustments you can make to this recipe and believe me, before I got my Kitchen Aid, I tried them all. I once forgot that I did not own a rolling pin and used a wine bottle, covered in flour, to roll out my dough. I then used a pizza cutter to cut the dough into semi-spaghetti shaped noodles. I was getting that spaghetti one way or another!

They also make some GREAT stand-alone spaghetti cutters that work just fine!

The biggest misconception about homemade spaghetti is that it takes a long time to make. MYTH BUSTER: it surely does not.

I spent about 15 minutes on this before the fresh-cut noodles went into the boiling water. The great thing about fresh noodles... they only need about 4-5 minutes to boil before they are ready!

Now, I don't want to tell you how to live your life, but when we were traveling in Italy, we met a restaurant owner that said, "No Italian would dream of assembling spaghetti the way you do in America, where you put plain spaghetti on a plate and top it with sauce. We heat the sauce in a saucepan, mix in the appropriate amount of spaghetti, mix it together and plate it". I took this to heart and honestly, I haven't assembled any pasta the "American way" since!

Give these a shot the next time you are craving some delicious gluten-free spaghetti and you want to try your hand at gluten-free spaghetti noodles! You will not be disappointed!


1. 3 1/2 cups gluten-free flour (I highly recommend Cup4Cup) + extra for dusting counter

2. 4 eggs

3. 3 egg yolks

4. 1 1/2 t salt


1. Mix ingredients in a large bowl and work together first with a wooden spoon, then your hands

2. If your mix is too dry (mine typically is) add water 1 tablespoon at a time. I typically end up added about 3 tablespoons before it is the perfect consistency. Add just enough so the dry crumbles just come together

3. Cut your dough into quarters, remove one quarter to start with, and wrap the rest in a damp paper towel to keep moist

4. Dust your counter with flour and work the dough until the edges are no longer sticky

5. Place the pasta roller on the Kitchen Aid and tighten

<pro tip: shape your dough into a rectangle and pinch the sides so they go through the attachment easier>

6. Run your dough through the attachment at #1 thickness, 3 times. Followed by the #2 thickness once, #3 once, and finally the #4 thickness one time

<pro tip: be sure to put a generous dusting of flour on whichever counter you are going to be placing the dough in order to avoid sticking>

7. Swap your pasta roller for whichever pasta cutter you would like (we use the fettuccine most often!)

8. While holding your dough over the pasta cutter, let the dough run through the attachment, catching the cut noodles on the other end

9. Immediately place in boiling water

10. Cook 4-5 minutes, or until the noodles are floating on the top of the water - this will tell you when they are done

Option: if you do not have a Kitchen Aid or a spaghetti cutter, TRUST ME, you can still make this recipe. Simply roll out your dough until it is approximately 1/4 inch thick and use a knife (or pizza cutter! I swear it feels funny but it works great) to cut the dough into fettuccine-sized strands.

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