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My Vegan & Gluten-Free Pasta Dough
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 2025
This is a simple fresh pasta dough, which you can experiment with in various ways, including colours, shapes and flavours. Try adding beetroot juice to achieve a bright red colour, perfect for making ravioli. Don’t roll out the pasta too thinly and avoid leaving it exposed to air for too long, as it dries out quickly.
Ingredients
Method
Over a large bowl, sieve the rice flour, potato flour, cornflour, ground turmeric, xanthan gum and salt.
Gradually pour in 180ml (6fl oz/¾ cup) warm water and mix with a spatula until a smooth dough forms.
Transfer the dough onto a worksurface lightly dusted with rice flour. Knead the dough for 5–10 minutes, adding more flour if needed, until it becomes smooth and elastic.