Homemade Gluten-Free Pasta on My Diverticulitis Journey

/ stlmaryland

Living with diverticulitis this past week has definitely made me rethink the foods I eat. I’ve had to cut out a lot of things I used to enjoy, and at first it felt like all the good stuff was gone, especially pasta. I’m gluten intolerant and also need to stay away from corn now, which makes finding store bought pasta that actually works for me pretty difficult.

The other day, I decided to try making my own noodles at home. I used a simple mix of rice flour, tapioca starch, and a little psyllium husk for binding. The dough came together quickly, but I had to play with the water a bit until it felt right. In the end, it took about ½ cup of water to get the texture I wanted.

I rolled the dough out by hand, cut it into strips, and honestly, I wasn’t sure how it would turn out. But when I cooked the noodles and served them up with sauce, my kids and I were surprised — we actually loved them. The texture was light, and they held together so much better than I expected.

For me, this was more than just about pasta. It was a reminder that even with diverticulitis and food allergies, I don’t have to give up comfort foods completely. Sometimes it just takes a little creativity and a willingness to try something new.

And I’ll say this — there’s something really satisfying about sitting down to a bowl of pasta you made yourself, especially when it’s something your whole family can enjoy together.

🍝 Homemade Gluten-Free, Corn-Free Pasta with Psyllium Husk

Ingredients (makes ~2 servings):

  • 1 cup white rice flour (or cassava flour if you want grain-free)
  • ½ cup tapioca starch (helps stretch)
  • 1 tsp psyllium husk powder
  • ¼ tsp salt
  • 2 large eggs (or flax/chia egg if egg-free)
  • 1–2 tbsp olive oil
  • 1/4 cup – 1/2 cup warm water (add slowly and as needed)

Instructions:

  1. Mix rice flour, tapioca starch, psyllium, and salt in a bowl.
  2. Make a well, add eggs + olive oil. Mix with a fork until crumbly.
  3. Add warm water 1 tbsp at a time until a soft dough forms (not sticky).
  4. Knead gently for 2–3 minutes — psyllium will make the dough elastic. Rest 10 minutes.
  5. Roll out between parchment paper, cut into strips (fettuccine style works best).
  6. Cook in salted boiling water for just 2–3 minutes — fresh GF pasta cooks fast!

ENJOY!

☕ Support the Journey

If this post resonated with you or made you feel a little less alone on your own path, you’re always welcome to support my writing with a cup of coffee. Your kindness helps me keep sharing real stories and new chapters, one step at a time: 👉 coff.ee/smalltownmichele

Leave a comment