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Homemade Gluten-Free Lemon Pepper Fettuccine Pasta

Homemade Gluten-Free Lemon Pepper Fettuccine Pasta

Whether a gluten-eater or not, this pasta is loved by all! A bright lemony flavor with a light bite of black pepper makes it great on its own or as an exciting side dish. A few tips: if possible measure the first two flours in grams on a scale (closest conversion into ounces also provided). If using measuring cups, spoon the flour into the cups and level off with a dining knife; do not scoop the flour. Keeping the parts of the dough covered with a damp kitchen towel until it is rolled out and cut in the pasta machine will keep it workable and prevent it drying out. Fresh pasta only needs to boil in lightly salted water for a few minutes before it's ready! Toss with a light sauce or browned butter and some fresh Parmesan cheese.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 4 cups pasta
Calories 284kcal
Author Toni Dash


  • 150 grams /5.3 ounces (approximately 1 cup plus 2 tablespoons) White Rice Flour
  • 50 grams /1.8 ounces (approximately ¼ cup plus 2 tablespoons) Potato Starch
  • 1 tablespoon Corn Flour
  • 2 tablespoons Xanthan Gum
  • ¼ teaspoon Kosher Salt
  • 3 large Eggs plus 1 Egg Yolk , room temperature
  • 1 tablespoon Extra Virgin Olive Oil
  • Juice of ½ Lemon
  • Zest of 3 Lemons
  • 1 teaspoon of freshly ground Black Pepper


  • Process ingredients through a food processor with a dough blade. Knead on a lightly floured board until combined (2-3 minutes).
  • Divide dough into 4 pieces. Work each quarter from rolling out to cutting, leaving the other quarters covered with a damp kitchen towel until using. Using a rolling pin, roll dough quarter to 1/8 inch thick. Pass through pasta machine on widest setting (the rolled dough may be cut in half vertically to fit into the pasta machine if needed) (1), then 2 settings thinner (#3) and 2 settings thinner again (#5).
  • Pass the flattened dough through fettuccine cutter. Toss pasta lightly in rice flour to prevent sticking and set aside until the entire batch has been processed.
  • Bring a large pot of lightly salted water to bowl (there should be enough room for the pasta to boil freely). Add the homemade pasta and cook for 3 minutes or until done (it cooks quickly since it is fresh), stirring occasionally during the cooking to ensure the pasta noodles are separated. Drain and top with your favorite simple sauce such as a bit of browned butter with sautéed herbs and a sprinkle of fresh Parmesan cheese.


Calories: 284kcal | Carbohydrates: 46g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 343mg | Potassium: 215mg | Fiber: 5g | Sugar: 0g | Vitamin A: 180IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 0.9mg