Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time.  In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes.  Not that that’s a bad thing, as we have so many great options today.  But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles.  If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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The Lazy Gastronome


Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier.  Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter.  It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles.  This rack has been in my kitchen for many years BC (before Celiac).  So, I covered the wooden arms with plastic wrap to prevent any gluten contamination.  Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post.  Dinner was so delicious, next time I will make more!  The recipe can be scaled, to make a dinner for two or a family size platter.  I give you the measurements below for 2, 4, 6 and 8 servings.


  • gluten free flour blend (I used, and recommend Better Batter)
  • olive oil
  • salt
  • eggs
  • egg yolks


INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Egg Yolk 1 2 3 4


Egg yolks give the pasta a silky rich texture and beautiful color.  Begin by separating the eggs.  Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Weigh the flour, accuracy is important!  I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough.  Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour.  Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections.  For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more).  Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet.  If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin.  Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage.  I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper.  Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons.  I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour.  They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT:  Always follow food safety guidelines.  Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil.  Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil.  Cook for about 3 minutes, pasta will float to the top when it’s done.  Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese.  Learn how to make a Traditional Bolognese Sauce in this post!

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Gluten Free Veal Meatballs with Pappardelle

Pappardelle are large, wide ribbons of pasta originating in Tuscany. According to Wikipedia, the name Pappardelle derives from the verb “pappare”, to gobble up.  In this dish, pappardelle noodles are paired with delicate veal meatballs in a mushroom wine sauce with just a touch of sour cream.  What a meal, and gobble it up we did!

These days, common pasta shapes like penne and fusilli are widely available in a variety of gluten free grains.  Still, I have yet to find an affordable gluten free replacement for pappardelle.  Read on to see how I quickly recreated the wide noodles I was missing with this easy kitchen hack, here’s a hint!


4 Servings

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For the Pappardelle:

  • 6 ready bake gluten free lasagna sheets


For the Meatballs:

  • 1/2 lb. ground veal
  • 1 egg
  • 1 tsp. minced garlic
  • 2 tbsp. sweet onion, finely chopped
  • 1 tsp. Italian parsley
  • salt and pepper
  • 2 tbsp. gluten free breadcrumbs
  • 2 tbsp. potato flakes


For the Sauce:

  • 1/4 cup sweet onion, finely chopped
  • 1 tsp. minced garlic
  • olive oil
  • 1 tbsp. fresh Italian parsley, finely chopped
  • 1/2 cup baby spinach, coarsely chopped
  • 1 cup white mushrooms, sliced
  • 1 cup gluten free chicken broth
  • 1/3 cup white wine
  • 2 tbsp. sour cream
  • 1 tbsp. arrowroot starch


To make the pappardelle, I soaked the lasagna noodles in hot water to soften them up, just enough to cut through.  After about 10 minutes I used a pastry wheel to break each noodle into wide ribbons.  The edges were a little jagged but overall I was happy.

To make the meatballs, whisk the egg, garlic, onion, parsley, salt and pepper in a large bowl.

Add the veal and mix well, using your hands.

Add the breadcrumbs and potato flakes, and work thoroughly into the meat mixture.

Line a baking sheet with foil and coat with cooking spray.  Form 12-14 small meatballs, 1-1/2″ in size.

Broil the meatballs 4 minutes on each side, turning once.  The meatballs will still be a little pink, that’s fine.  They will finish cooking in the sauce.

Set up a large pot of salted water to boil.

To make the sauce, cook the onions and garlic in a heavy skillet or braising pan with a little olive oil.  Add the mushrooms, and cook until they begin to release their liquid.  Season with salt and pepper.  Add the wine and all but 1/4 cup of the chicken broth.

Add the spinach and stir it in to wilt.

Whisk the reserved 1/4 cup chicken broth, arrowroot starch and sour cream together until smooth and stir into the skillet.  Return the meatballs to the pan with the sauce and simmer a few minutes until heated through.

To finish the dish, cook the pasta noodles for about 3 minutes, just until al dente.  Drain the pasta and use tongs to drop the noodles into the skillet (so they don’t stick together).  Garnish with Italian parsley and serve.

Notes: ♪♫  Someday soon I will make pappardelle noodles from scratch.  Until then, I can absolutely recommend the  Barilla ready bake gluten free lasagna noodles that I used in this recipe.  I loved them in this traditional meat Lasagna recipe and will use this hack again to cut noodles of any length and width that I prefer!

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