Gluten free pasta with chilli vegetable sauce

I wanted to find out just how difficult it was to make gluten-free pasta. Turns out it’s pretty easy. The flavour was quite mild despite containing lupin flour which has a nutty sort of taste. I think that variations in the quantities of the flours is probably tolerated quite well. This was imprecise measuring. I found a recipe that used just the gluten-free flour mix and then experimented like this…

Pasta Ingredients


Drying pasta over oven racks with oven fan blowing

  • almost 1 cup gluten-free flour mix (I used Aldi Has No plain flour)
  • quinoa flour to make up the previous to 1 cup
  • 1/2 cup lupin flour
  • 1/2 cup rice flour
  • 2 eggs
  • 1/2 teaspoon of Celtic sea salts
  • 1/3 cup of water
  • a bit less than 1 tsp of xanthan gum
Put all ingredients into a food processor and mix until a dough forms. If it is not soft enough add a little water at a time.
Cover the dough and place in the fridge until you are ready to roll it.
I used a pasta maker so no rolling pin required. I rolled it through on successive settings until it was thin enough to make fettucine. The dough would not go thin enough to put through the spaghetti maker. I cooked half of this fresh, and the rest is still drying out, draped over the oven racks.
Cook in the usual manner for pasta, but as it is fresh it won’t take as long.
Sauce Ingredients

Chilli vegetable sauce

  • 1 large onion
  • 4 cloves garlic
  • 1 spring onion
  • 1 red capsicum
  • 1 tblsp of coconut oil
  • 1 tblsp of chilli paste
  • 2 slices of ham
  • 1 jar of tomato pasta sauce (or a tin of diced tomatoes, or fresh tomatoes)
  • some green beans
  • some snow peas
  • grated parmigiano-reggiano or other parmesan style cheese



Saute the onions, garlic, capsicum in the coconut oil until onions are golden. Add the remainder of ingredients (except the snow peas) and simmer while you get the pasta cooking.

Add the snow peas for a few minutes. Serve over your fresh pasta and sprinkle with the cheese.