Easy Gluten-Free Pulse Pasta

Dried Peas Fava Flour Flour Gluten-free Green Pea Flour Italian Light Pasta Peas Pulse Flour Pulses Quick & Easy Yellow Pea Flour

by Nick Saltmarsh May 14, 2017

Making fresh gluten-free pasta from scratch couldn’t be easier with our pulse flours, with or without a pasta machine.

Hodmedod's Yellow and Green Pea Flour both make fresh gluten-free pasta that's easy to work and has a superb taste and texture.

The fresh pasta can be made from scratch in about 15 minutes. Cooked fresh it takes just 1 to 3 minutes, depending on the thickness of the pasta.

Serves 2

Ingredients

100g Pea or Bean Flour - Yellow Pea, Marrowfat Pea and Fava Bean Flour all work well
1 Free Range Egg
1 tsp Olive Oil
Extra Water or Olive Oil if required
Pea or Bean Flour for dusting

Method

Weigh the pea or bean flour into a large mixing bowl, make a well in the centre and add the oil and egg.
Combine the ingredients thoroughly until the dough holds together well and has a springy consistency. Fingers work best but a food processor can be used for this step if you prefer. Add more oil or water if the dough seems too dry.
Leave the dough to rest, wrapped in clingfilm or covered with a damp tea towel. The dough should be rested for at least 5 minutes but 30 minutes is better if time allows. The dough will keep well for up to 24 hours if wrapped and refrigerated.
Place the dough on a work surface dusted with flour and roll out flat.
If using a pasta machine, feed the rolled dough into the machine with the rollers on a wide setting, fold over on itself and feed through again. Reduce the setting and repeat until the pasta is the required thickness.
Without a pasta machine just roll the pasta on the floured work surface, fold and roll again, repeating until the pasta is the required thickness.
Cut the pasta into the desired shape manually or using the pasta machine cutter. Tagliatelle, maltagliati and lasagna sheets all work well.
Cook in vigorously boiling salted water for 1 to 3 minutes, depending on the thickness of the pasta. Or use lasagne sheets to replace dried pasta.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Author: Isabella Palmer Autumn Baking bread Flour Rye Rye Flour

Spiced Apple & Rye Skillet Bread

November 10, 2026

Made with cooked-down apples instead of buttermilk, this stoneground rye soda bread feels cosy and rustic and perfect for autumn. Studded with plump raisins and warm spices, it bakes beautifully in a cast iron skillet.

Author: Ali Honour Carlin Peas Comfort Food Peas Pulses Summer Vegan Vegetarian

The Bean Queen Burger

November 09, 2026

This recipe is from Ali Honour's cookbook Beans. A proper veggie burger with structure, bite, and serious flavour thanks to the mighty British Carlin pea. None of that bland, beige nonsense here—served with a tangy beany burger sauce and all the classic trimmings.

Author: Ali Honour Baking British Pudding Pulses Sweet Vegetarian

Sticky Toffee Bean & Parsnip Pudding

November 09, 2026

A clever twist on classic sticky toffee pudding from Ali Honour's cookbook Beans. Rich, yet lighter than the traditional dense bake, the recipe includes cooked beans and grated parsnip, drowned in a decadent toffee sauce.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.