Homemade Wholegrain Gluten-free Spaghetti

Homemade Wholegrain Gluten-free Spaghetti
Making this pasta with my wholegrain flour blend means you get a top quality pasta full of nutrients – unlike most of the bought gluten-free pasta varieties.
Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Homemade Wholegrain Gluten-free Spaghetti


  • 120g Wholegrain Plain Flour
  • 25g tapioca starch plus extra for dusting
  • 1 tsp ground flax seeds
  • 1 tsp psyllium powder (or 2 tsp xanthan)
  • 2 medium free range eggs, whisked

How to make

  1. Place the dry ingredients into a large bowl and whisk well to combine.

  2. Add the eggs and bring the mixture together into a dough. I do this with a knife to begin with and then use my hands.

  3. Knead the dough in the bowl until it is smooth.

  4. Divide the dough in half and place one piece on a floured work surface. Press until flat and then feed through the pasta machine 10 times on the widest setting, folding it neatly between each pass.

  5. Once the pasta is coming through in a sheet reduce the setting by one notch and pass through again until you reach the last but one setting at which point you can feed the sheet through the desired cutter.

  6. You are likely to need extra tapioca flour to lightly cover the dough before passing it through the machine each time.

  7. If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips.

  8. Place the cut pasta in a pile of tapioca starch and coat well to prevent sticking.

  9. Store in an airtight container in the fridge until ready to use.

  10. Alternatively cook immediately in a pot of boiling, lightly salted water with a teaspoon of oil for approx. 3 minutes or until cooked to your desired consistency.

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