Gluten-free eggless, vegan Quinoa Pasta dough Recipe

by veronica

As I’m health conscious I constantly experiment with other flours than wheat. I also have my fair share of friends who are gluten intolerant, which also adds to my curiosity in terms of finding out what to use as a substitute.

I swapped semolina and kamut flour for quinoa flour in my pasta dough recipe. However, it was a small nightmare to handle this dough, since, despite the arrowroot powder, the dough breaks apart very easily.

I did not use a pasta machine but worked the dough with a rolling pin. So I’m not sure if it will be easier or harder to use a rolling pin.

Anyway, I’m going to update this recipe in the future when I get the opportunity to work with this flour for pasta dough again.


  • 4 dl quinoa flour
  • 1,5 – 2 dl warm water
  • 5-6 tbsp arrowroot powder
  • 2 tbsp rapeseed oil
  • 1,5 tsp salt
  • 0,5 tsp nutmeg


  1. Add quinoa, arrowroot powder salt and nutmeg to a mixing bowl. Stir and ensure that the ingredients are evenly mixed.
  2. Add the oil and work together with the dry ingredients until the oil seems evenly mixed with the flour.
  3. Add 1 dl of warm water and work into the dough. Add a tablespoon at a time, until you have a shiny and thoroughly worked-through dough.
  4. Quickly wrap the dough in cling film and let rest for at least 30 minutes prior to using the dough for making pasta.


  • Quinoa flour is not as elastic as semolina flour.
  • The dough becomes more brittle, hence the arrowroot. You can experiment with other binding agents as well.
  • Don’t make the pasta too thin, 3-4 mm minimum.
  • The pasta dough dries quickly and may crack. You can mend any cracks with small pieces of dough and water, by adding water to the crack, attach the small piece of dough, then with wet fingers gently swipe the dough into place and smooth it out.

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