Gluten Free Pasta Dough Recipe Ravioli: Silky Pillows With Perfect Bite

I developed this gluten-free pasta dough after years of testing in my small kitchen, determined to create perfect ravioli that rival traditional versions. The blend of alternative flours creates a silky texture that holds its shape beautifully.

What sets this apart is the precise ratio of starches to gums, which mimics the elasticity of wheat flour. The dough rolls out smoothly without cracking, making it ideal for delicate ravioli shapes.

These pillows maintain their structure during cooking while delivering a tender bite. The filling possibilities are endless, but the dough itself is the foundation for restaurant-quality results at home.

With careful attention to hydration and resting time, you’ll achieve pasta that’s both sturdy enough to handle and delicate on the palate. This method transforms gluten-free cooking from limitation to celebration.

Ingredients for Gluten Free Pasta Dough Recipe Ravioli

These alternative flours and binders create a dough that rivals traditional pasta in texture and taste.

The flour blend is everything here. Bob’s Red Mill carries all these at most supermarkets, but King Arthur Flour has a dedicated gluten-free line that’s reliably consistent. White rice flour is the base—superfine grind (like Bob’s) gives the smoothest texture. Xanthan gum is non-negotiable for that stretchy quality (look for it in the baking aisle). Eggs at room temp blend better, so pull them out an hour before starting.

No xanthan gum? Psyllium husk powder at half the amount works in a pinch, but the texture won’t be identical. Swap almond flour for sorghum flour if nut allergies are a concern. Tapioca and potato starch are interchangeable here. For egg-free, use 3 tbsp aquafaba per egg, but expect a slightly denser dough. The olive oil can be any neutral oil, but extra-virgin adds a nice depth.

The dough needs to rest 30 minutes before rolling, which lets the flours hydrate fully. Wrap it tightly in plastic—prevents drying out. Once shaped, ravioli freeze beautifully on a tray before transferring to bags. They’ll keep 2 months in the freezer. Fresh dough is best used within 24 hours (or it starts to dry out).

Step-by-Step Instructions for Gluten Free Pasta Dough

Here’s the method. Straightforward, tested, works every time.

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the 1.5 cups White Rice Flour, 0.75 cup Tapioca Starch, 0.5 cup Potato Starch, 1 tsp Xanthan Gum, and 0.5 tsp Salt. I use a fine-mesh sieve first to eliminate lumps, especially in the rice flour—this ensures a silky texture.

The xanthan gum is non-negotiable here. It mimics the elasticity that gluten would provide, so your dough holds together when rolled thin. Whisk vigorously for 1 minute until the mixture is uniform and pale, with no streaks of individual flours remaining.

Real talk: if your dough cracks later, it’s often because this dry mix wasn’t blended thoroughly. The starches and flours have different densities, so they need that extra attention to combine completely.

Step 2: Create the Wet Mixture

In a separate bowl, beat the 3 whole Large Eggs lightly with the 2 tbsp Olive Oil. I prefer room temperature eggs here—they incorporate more smoothly into the dry ingredients without causing the fats to clump.

Add the 0.25 cup Water gradually while whisking. You want the wet mixture to be smooth and slightly frothy, but not watery. The water helps hydrate the starches, which is crucial for a pliable dough.

Don’t add all the water at once. Start with 3 tablespoons and add the rest only if the mixture looks too thick. The exact amount can vary slightly based on your flour brands and humidity.

Step 3: Combine and Knead the Dough

Make a well in the center of your dry ingredients. Pour in the wet mixture and the 0.25 cup Almond Flour. Using a fork, gradually incorporate the dry ingredients into the wet until a shaggy dough forms.

Turn the dough out onto a surface dusted with 0.25 cup Cornstarch. The cornstarch prevents sticking without adding flavor, which is important for a neutral-tasting pasta. Knead the dough for 8-10 minutes until it’s smooth and elastic.

Here’s the thing—if the dough feels too sticky, add a little more cornstarch, 1 tablespoon at a time. If it’s too dry and crumbly, add cold water, 1 teaspoon at a time. The perfect dough should be soft but not tacky, like Play-Doh consistency.

Step 4: Rest and Roll the Dough

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the starches to fully hydrate and the xanthan gum to work its magic, making the dough much easier to roll out.

After resting, divide the dough into 4 equal portions. On your cornstarch-dusted surface, roll each portion as thin as possible—aim for about 1/16 inch thickness. For ravioli, thinness is key to achieving that delicate bite.

If the dough starts to spring back or crack while rolling, let it rest for another 5 minutes before continuing. This usually means the xanthan gum needs a bit more time to relax the structure.

Essential Equipment for This Recipe

Pasta Machine

A Marcato Atlas 150 pasta machine is my go-to for rolling gluten-free dough. Start at the widest setting and gradually decrease thickness. I found setting #6 gives the perfect 1/16 inch thickness for ravioli. The machine’s rollers help compress the dough uniformly, which is crucial for even cooking. 💡

Rolling Pin

If you don’t have a pasta machine, a French rolling pin (the long, tapered kind) works well. Roll from the center outward, rotating the dough 45 degrees after each pass. This prevents sticking and ensures even thickness. I use this method in my tiny Boston kitchen when counter space is limited.

Ravioli Mold

A non-stick ravioli mold (I like Norpro’s stainless steel) makes shaping effortless. Dust it lightly with cornstarch before use. Press the dough into the wells, add filling, then top with another sheet. The mold ensures uniform size and a tight seal, preventing leaks during cooking.

Dough Scraper

A bench scraper is essential for dividing and handling the dough. I use mine to cut the rolled sheets into manageable sizes and to lift ravioli off the work surface. A stainless steel scraper with a curved edge works best for gluten-free dough, which can be stickier than traditional pasta.

Plastic Wrap

Resting the dough is non-negotiable, and heavy-duty plastic wrap prevents drying. Press it directly onto the dough’s surface to create a tight seal. I’ve tested this with parchment paper, but plastic wrap yields the most consistent results. Rest for 30 minutes before rolling.

Digital Scale

Precision matters with gluten-free flours, so I weigh ingredients using a OXO Good Grips 11lb scale. Even small variations in flour amounts can affect dough consistency. This scale’s gram measurements ensure accuracy for the 1.5 cups White Rice Flour and other dry ingredients.

Frequently Asked Questions