Gluten Free Pasta

Fresh Pasta – Gluten Free

 

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Fresh Pasta (Gluten Free)

I had to come up with this recipe when I was diagnosed with Coeliac’s disease in 2010! I wasn’t going to be forced to use what was on the shelves in the stores, so had to research and get creative.  This pasta is relatively simple to make, just mix the dough by hand, in a food processor or stand mixer, let it rest for 20 minutes and get to work rolling, and if you wish, cutting. 

Category: Basics
Style: Gluten Free, Italian
Keyword: Gluten Free Pasta
Quantity: 4
Author: sbaskitchen
Ingredients
  • 120 g quinoa flour
  • 80 g corn flour
  • 60 g potato starch/flour
  • 1 1/2 tsp xanthum gum
  • 1 tsp fine sea salt
  • 160g eggs, fresh (approximately 3 large eggs)
  • extra quinoa flour for dusting
Instructions

  1. Mix the dry ingredients together in the bowl of a food processor, or stand mixer, to combine.

  2. In a separate bowl, lightly whisk the eggs.

  3. Add the egg mix to the dry ingredients and mix until the dough comes together - the final dough should be firm, but pliable - add a little more egg if too firm.

  4. Wrap the dough in plastic wrap and allow it to sit at room temperature for 20 minutes.

  5. Divide dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary.

  6. Fold and repeat until pasta is smooth, (this may require a little practice and patience!) then continue rolling, reducing the settings a notch each time, until you reach the desired thickness

  7. Cut the dough for fettucine, spaghetti, etc, or use the sheets to make ravioli, agnalotti, lasagne, cannelloni, etc.
Notes
  • Use quinoa flour for dusting to prevent the pasta sticking to the pasta machine.
  • COOKING TIME
    (also depends on how thick your pasta is)
    Fettucine 4-5 minutes
    Spaghettie 3-4 minutes
    Ravioli 5-6 miutes

 

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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Session One: Homemade Pasta (GF), Preserving & Propagation

The next session is scheduled for:

Date:  Saturday 10 January 2026
Time:  9:00 am to 4:00 pm
Venue:   Yintarini Farm, 166 Cochranes Road, Seaspray, VIC, 3851
Cost: $88.00 per person plus Eventbrite Fee(Cost includes recipes, all ingredients, a hearty lunch and take-homes!)
Bookings:  via Eventbrite click here
Max Participants:  8 participants

Sample Menu

Antipasti
Crostini topped with Gardiniera style flavour bomb & Pesto
Focaccia (GF)
Sformato of Zucchini
Marinated Mushrooms
Marinated Olives

Pasta e insalata
Carbonara
Norma
Pomodorino
Roast Pumpkin Ravioli with Burnt Butter & Sage
Insalata di fagioli e pomodoro (Summer Salad of Beans & Tomato)
A bowl of dressed salad leaves

Dessert:
Almost Tiramisu

(All food will be gluten free)

Yintarini Farm and SBA’s Kitchen are excited to bring you a series of sustainability inspired workshops, to be held throughout 2026. Each workshop will equip you with new skills, and the confidence, to help you pursue a more self-sufficient lifestyle.

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Be inspired to grow what you eat and cook what your grow. Discover the joy of using the freshest of produce from YIntarini Farm and The Garden at Tranquility, complemented by products from the shelves of SBA’s Kitchen at Home, and local Gippsland producers where available, to prepare delicious dishes for all to enjoy.

Tour the gardens of Yintarini Farm with Lucy, learn of her plans for the future, and get some dirt under your nails as she shows you how she grows from scratch, using both cuttings, and the seeds saved from previous crops. Yes, there will be take-homes!

In the kitchen learn new skills and discover new recipes with Julie, from SBA’s Kitchen and The Garden at Tranquility, as you work together to preserve some tomatoes, make some flavour bombs, and freshly made pasta, all key ingredients used as we prepare a hearty lunch to share, throughout the day, while we take breaks to sit chat and relax.

This is a hands-on session, where you will learn new skills, enjoy delicious food, meet new folk, and have a little fun. At the end of the day, you will leave the farm with recipes for all dishes prepared, the plants/seeds from the propagation session, a jar each of the preserves from the preserving session, a little fresh pasta to cook at home, and any leftovers, if any, from the meal enjoyed throughout the day.

All of this, and the inspiration to take what you’ve learned, home to your garden and kitchen.

This is strictly a small group session and there are only 8 places available, so if you want to come along, we recommend booking early.

Program for attendees on the day:

9:00 am
Arrive Yintarini Farm
9:15 am
Welcome & Introduction with Lucy
9:30 am
Garden tour with Lucy
10:00 am
Propagation with Lucy
11:00 am
Preserving with Julie
(including tomatoes and a couple of flavour bombs to take home)
12:30 pm
Antipasti
(sit, relax, eat & chat)
1:00 pm
Pasta Making with Julie
2:30 pm
Pasta e insalata
(sit, relax, eat & chat)
3:00 pm
Coffee Liqueur demonstration with Julie (Julie shares a delicious coffee liqueur recipe gifted by hosts of a B&B in France!
3:20 pm
Dolci
(sit, relax, eat & chat)
4:00 pm
Depart Yintarini Farm

On the day:
※ Participants will be provided with equipment, instructions and guidance as they pot up seeds and cuttings on the day.
※ Participants will be provided with ingredients, instructions and guidance as they prepare the various delicious dishes on the day.
※ We will enjoy the delicious food prepared as we take breaks throughout the day, and sit, eat, chat and relax.
※ All food will be gluten free.

What you will take home:
※ Notes and recipes for the dishes made on the day.
※ Pot(s) of seeds/cuttings from the propagation session.
※ A jar each of the preserves made on the day.
※ A small box of pasta made on the day.
※ A share of any leftovers from the lunch (containers provided).
※ Maybe a new friendship with other’s who attend on the day.

Session Duration:
The session will run for approximately 7 hours.

More Information:
I prefer not to call this a cooking class, but more of a hands-on cooking and knowledge sharing session, where those attending learn and share from my experience. I am not a trained chef, just taught and guided by my experiences, and driven by my love of cooking, sharing, and celebrating with food. (Julie)

Health and Safety & Other
※ If you have any dietary restrictions, please contact me prior to booking as I like to make sure that everyone can enjoy the food prepared on the day.
※ Closed shoes must be worn on the day.
※ You may wish to bring an apron and your gardening gloves…

For more information:
📞 0417927657 (Lucy)
💻 http://www.yintarinifarm.au
📞 0416021160 (Julie)

Bacon & Eggs!

/ sbaskitchen / 4 Comments

It’s been all about pasta lately. You see, I have a new stand mixer purchased after the one that my mum and dad gave us for a wedding present finally decided enough was enough after 35 years of constant use!  In addition to purchasing the new mixer we also purchased some of the attachments to go with it – namely the pasta roller and the tagliatelle cutter – I was just a little excited!

Roast Pumpkin Ravioli
Beetroot & Blue Cheese Ravioli
Roast Pumpkin Ravioli with Burnt Butter Sauce and Crispy Sage
Beetroot & Blue Cheese Ravioli
Beetroot Tagliatelle

I also have a new pasta tree, I used to hang my pasta on the handles of wooden spoons and rolling pins precariously balanced on objects around the kitchen, as it was rolled

Beetroot Pasta

Pasta on a rolling pin that is balanced on top of jugs that are on top of cake tins!

Continue reading →

Giant Broccoli

/ sbaskitchen / 2 Comments

At the beginning of this year I planted broccoli, both the Purple Sprouting, and the pretty lime green Romanesco varieties. The plants grew… and they grew… and they grew… They were massive, but no flowers appeared, just more leaves and they got taller. I was getting ready to pull them out and send them over to Maggie’s chooks, when someone mentioned that dumping some ash from the fire around them may spur them into flowering mode. Continue reading →