Gluten Free Tomato Pasta

9 Nov

GF Tomato PastaI’m finally seeing the light at the end of the tunnel of a whirlwind few weeks, so I wanted to share something simple that I’ve been working on.

I returned from a trip in Taiwan last night, spending the past week eating all sorts of yummy things:  dumplings, buns, and noodles.  I have a favorite pasta recipe that I make and though I don’t have a gluten allergy / Celiac disease, I do have a hunch that my husband might have a sensitivity to gluten, so I’ve been working on a gluten free version.  Given my noodle heavy week, I thought it’d be a good time to feature my Gluten Free Tomato Pasta.

Gluten free ingredient round up{Gina’s Take}

I had originally been experimenting with this recipe using Bob’s Red Mill Gluten Free All Purpose Baking Flour.  The results looked beautiful – I mean stunning – but appalled my husband and I’s taste buds.  With garbanzo and fava beans as part of the ingredient list, plus the Xanthum gum which acts as the glue you need when removing the gluten, we just couldn’t stomach the taste.

So to the rescue came Baker Josef’s Gluten Free All Purpose Flour.  There are no beans, so the taste is much truer to “normal” pasta.  I used Bob’s Red Mill Xanthan Gum as the binder and it worked forming the doughperfectly.  When eaten completely plain, the Xanthan Gum is definitely detectable, but with just some simple tomato sauce tossed to the finished pasta and it becomes unnoticeable.  I might give Guar gum a whirl eventually to see if that clears it up or try a pinch of garlic powder, basil, or rosemary neutralize it.

To roll out my pasta – I ran it through two rollers.  I do this mostly because the pasta looks prettier.  There is a difference in the texture of GF pasta dough vs. regular pasta dough when you roll it out as it’s not nearly as elastic, so you can’t roll it out as thin.  Not necessarily an issue, just something to note.


rolled pasta


boiling pastaThe first roller I used was the lasagna noodle roller – I flour and run a flattened, golf ball sized, piece of dough through the roller twice (first on setting 1, then on 5 to make it thinner) then drape it over a dowel until I roll all the dough out.  The more dough, the longer the noodle.

Then, I flour and run the flattened pasta through the spaghetti roller, draping the noodles over the dowel until I’m finished with all the dough.

I served this with my favorite marinara sauce and had enough for the two of us 2 days in a row.

{Pretty Little Tip}

Left over tomato paste?  Store it in ziplock bags by the tablespoon full and freeze for future use.

tomato paste freezing

Gluten Free Tomato Pasta

Serving Size: 4


  • 2 Tbsp Tomato Paste
  • 1 Tbsp olive oil
  • 2 eggs
  • 2 Tbsp water
  • 1 2/3 cups Trader Joe's Gluten Free All Purpose Flour (plus extra for dusting dough)
  • Pinch of salt
  • 1 1/2 tsp Xantham Gum
  • Serve with your favorite marinara sauce.


  1. Crack the eggs in a small bowl and whisk in the tomato paste, olive oil, and water. Whisk until all the liquid ingredients are combined.
  2. In your mixing bowl, add the dry ingredients: Gluten Free flour, salt, and Xantham gum. Mix together.
  3. Using a dough hook, slowly add the liquid ingredients to the dry and blend for 3-5 minutes, until the dough begins to form. The dough will form a ball and will not stick to the sides. If you are using a different brand of GF dough, you might have to add a teaspoon or two of extra flour or water if the dough is too dry or wet.
  4. If you do not have a dough hook, form a well with the dry ingredients, add the liquid slowly to the center, and knead until the dough forms.
  5. After the dough has been kneaded, place into a olive oil greased bowl or zip lock bag and turn dough over to lightly coat all sides. Cover with plastic wrap and allow to rest for about 15 minutes.
  6. Roll the pasta out on a flat surface and tear or cut in to pasta "rags" or pass the pasta through your pasta cutters of choice.
  7. As you are cutting the pasta, lay the cut pasta on a floured surface or drape over a pasta rack until all dough is used.
  8. Cook pasta in a large pot of boiling, salted (to taste) water. A larger pot will help prevent the pasta from sticking together. Boil the pasta for 2-3 minutes - al dente!
  9. Quickly rinse cooked pasta under cold water & serve immediately.

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