Gluten-free homemade grated pasta

Gluten-free homemade grated pasta

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I learned a lot from my grandmother. 💗 3 years ago I thought that I have to throw all that knowledge away, as we had to reform our whole lives because of celiac disease, lactose intolerance and allergies. Fortunately, that didn’t happen. 😊 I’ve had many helpers to learn from over the years, I’ve spent a lot of time reading recipes. And slowly, but surely, I’m getting the hang of how to cook and bake. I think the learning will never end, but that’s the beauty of it. 😊 So, over time I realized that I can still use what I learned from my Mamika. And so it is with this homemade pasta. Today I made pea soup. I remembered how much my Grandma used to cook for us, and how much we loved doing it. Of course she always made the pasta herself. 🥰 I made this gluten free pasta with rice flour and a little starch.


1 whole egg
1 tablespoon starch
rice flour


I mixed the eggs with rice flour and starch. I used tapioca starch this time, but other kinds are also good. The reason I didn’t write the amount of rice flour is because it mostly depends on the size of the egg you use.

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The dough should not be soft, but not too hard either! I know it’s not easy, unfortunately I can’t even show you what the density of the dough looks like. But it should be such that when you press your finger into it, it will leave a mark in the raw dough. I mixed it thoroughly, covered it with a tea towel for a few minutes.

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I prepared the grater, this is the type I used:

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After a few minutes I kneaded the dough again. At this point you can add flour now if you need to. I put flour in a bowl and dipped the dough into it, which I then rolled into a handful. You should not press it into the grater, just pull gently on it, dipping it very thickly into the flour again.

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While grating, you should stop several times to flour the already grated dough, because it will easily stick together. Flour it, take it between two palms and loosen it in a soft circular motion to separate the larger and smaller pieces.

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This time I cooked it directly in the soup. I set it to boil, dropped the pasta into it. When it came up to the top of the soup it was ready with the delicious fresh pasta.

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Half of the dough is left. I dry it on a kitchen towel in the open air. Care must be taken to dry the grains completely, because if they don’t dry out, they can easily mold. I store them in a closed box until use. 

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