gluten free fettucini – hand made, no machine!

yo yo yo.  And a bottle of… wine?  It’s time for pasta, that is.  Gluten-free.

I just got back from New York, and my it was a jolly change from eating, or trying to eat, gluten-free in Paris.  Don’t get me wrong, I would be a bully to complain about living abroad, but there is just something very pleasant about knowing that if you go to a restaurant, you can get something that won’t put you into a digestive coma because of food allergy restrictions.

I went to New York to play a concert at The Bowery Electric with my band GRAND BAIN.  The show was very enjoyable, and moreover it was lovely to see family and friends and resemblances of the America that I do miss whilst being over the sea from it.  When I got back, of course I was thrilled to be able to start experimenting with my gluten-free inspirations from things I’d feasted on, and pasta was, oh, a number one starter.


So, check out this recipe for what is the best texture of fresh gluten-free pasta I’ve ever had.  I don’t think I’ll be buying GF pasta again… this version is so easy, so cheap, and so much healthier than anything you’ll find sous-vide in a package.

Enjoy, share, and love.

handmade fettucini (no machine!)

Serves 2-3
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot


  • 1 cup brown rice flour
  • 1/4 cup millet, sorghum, or teff flour
  • 2 egg yolks
  • 1/4 teaspoon agar agar (optional, but very highly recommended for texture purposes)
  • about 1/4 cup water
  • 1/4 teaspoon sea salt


Step 1 Mix together all dry ingredients in large bowl.
Step 2 Add egg yolks with a fork. Then add olive oil with a fork. Dump mixture onto a clean work surface.
Step 3 Do a "sablage", which means pinch the mixture with your hands until it resembles sand. Then form it into a little mound, and add 2 tablespoons water. Do more sablage, and then press the dough across the work surface with the palms of your hands. If dough seems very crumbly, repeat the adding of 2 tablespoons of water and knead until dough is cohesive, but not sticky. Add more water or flour as needed. Let rest in a ball for 15 minutes before shaping.
Step 4 Flour your work surface and roll the dough out with a rolling pin until very thin. You want the width to be the length of the pasta pieces themselves, so roll accordingly! Gently transfer your thin sheet of dough onto a cutting board, and cut into pieces of desired thickness. Let dry overnight for bests results, but you can cook it right away.
Step 5 To eat, cook it for about 4 minutes in salted simmering water. Then season like you would a normal pasta! Either with butter/oil and garlic, or your favorite sauce. 🙂

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