Gluten Free Fresh Egg Pasta
My favorite quote about pasta comes from the lovely actress Sophia Loren, “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.” So true! Italian style, fresh egg pasta is the easy food of choice in our house, which is why we spent so much time getting our Gluten Free Egg Pasta recipe perfect. So think Hoover, and grab a fork. You are going to love our pasta. Best of all, you will never know it’s gluten free!
Italian Style Homemade Egg Pasta: Tips for Success
The ease of this recipe will wow you. The most time consuming aspect is rolling the dough through the machine, however, the process is not difficult. You will not have to flour the dough or the machine, and the dough is a delight to work with – very forgiving. Here are a few tips to help you make that perfect pasta dough.
- Bring eggs to room temperature
- Use a high quality extra virgin olive oil
- Use the combination of guar and xanthan gums for best results
- Add the acacia fiber, which is optional but REALLY creates the best texture
- Rinse the pasta before adding sauce
- Use a manual pasta machine for ease; however, you may roll this pasta out with a pin and cut into desired shapes and sizes (we use the Marcato Atlas)
- Eat pasta right away or store in the refrigerator for up to a week or in the freezer for up to a month
- If you have a Phillips Pasta Maker, use our recipe specifically designed for this machine. See link under “pasta”.
Perfect, Silky Smooth Pasta Dough
The pictures demonstrate how your pasta dough should look. The dough in the food processor looks like coarse particles of sand or a bit like cooked cous cous. Particles stick together when pinched, and roll out to a silky, smooth ball of dough without the addition of flour sprinkled all over it. The dough comes together in a matter of minutes. Our time saving secret? We keep jars of premixed pasta flour ready to go.
If you do not have a processor, no sweat. Make a well in the dry ingredients and slowly pour in all but 1 T of the liquid. Mix ingredients together to form a rough ball. If there is loose flour that will not incorporate, add the liguid to the bottom of the bowl and knead until mixed in. Remove from the bowl and follow instructions as usual.
Please let us know about your experience with this gluten free Fresh Egg Pasta recipe. Leave a comment and rating in the section provided below. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Making Gluten Free Fresh Egg Pasta – Italian Style
Photos by DuPree Productions; Recipe updated 5.20 for clarityPrint
Fresh Egg Pasta is simply the best whether it’s gluten free or not. Our version is a delicious Italian style egg pasta that will wow and amaze your friends and family. Add it to noodle soups, smother with sauce or eat it buttered with a generous shower of grated cheese. Mangia!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions. We do not suggest an egg substitution.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 2 Large Pasture Raised Eggs (100g)
- 3 Large Pasture Raised Egg Yolks (54g)
- 1 T Oil – we use Extra Virgin Olive Oil (15 ml)
- Enough water to total 190 ml (6.5 oz or 3/4 C + 1T)
- 144g (5 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/3 C spoon & level)
- 85g (3 oz) Tapioca Flour (3/4 C)
- 2 T Raw Grass Fed Whey (10g)
- 2 tsp Xanthan Gum (7.5g)
- 1 tsp Guar Gum (3.5g)
- 1/2–1 tsp Extra Fine Pink Himalayan Salt (3-6g) depending on taste
- 1/2 T Acacia Fiber – Optional, but greatly enhances texture and highly recommended (3.5g)
Equipment: Digital kitchen scale (preferred,) Manual pasta machine or rolling pin, Food processor fitted with an S blade, Unbleached parchment, Measuring cups and spoons, Mixing bowls, Whisk, Drying rack or baking sheet
Before You Dive In – Prep: Please read!
- Bring eggs to room temperature
- Separate eggs
- Attach bowl to food processor and insert S blade (if using)
- Set up pasta maker with desired shape cutter (if using)
Step 1: In a small bowl, beat the eggs and oil together with a whisk until thoroughly combined. Pour the mixture into a liquid measuring cup. Add enough water to equal 190ml (or 6.5 oz). If you add too much liquid, the dough will be sticky and start to form a ball when processed. You want coarse sand like particles of dough, not a sticky ball of dough (see picture in blog).
Step 2: Whisk together the dry ingredients and pour into the bowl of the food processor. Secure the lid, and turn the machine on. Pour the liquid mix into the dry mix – slowly, which will allow you time to stop adding water if the particles start to clump. Stop the machine as soon as you finish pouring the liquid. Remove the lid and scrape down the sides and lid of the bowl. Replace lid and pulse a few times to incorporate. The dough should look like coarse sand and stick together when pinched. If it does not stick together, add one more tablespoon of water and pulse to combine. If it feels wet and sticky, add tapioca flour one tablespoon at a time (and pulse) until it feels dry and sticks together when pinched.
If you do not have a processor, make a well in the middle of the dry ingredients and slowly pour and incorporate the flour with the liquid. Start with all but 1 T of the liquid to avoid sticky dough. Add the last tablespoon if the dough appears cracked or dry and knead in until fully incorporated.
Step 3: Dump the contents of the bowl onto a sheet of unbleached parchment – no need to flour it unless the dough feels sticky (which it shouldn’t.) Knead for about 1-2 minutes until a smooth ball forms. If it feels sticky at all, sprinkle tapioca flour and knead until it feels silky and smooth. Flatten the ball into a disk and cut into four equal pieces. Cover the pieces with cling wrap to prevent them from drying out.
Note: The following directions are for using a manual pasta machine. You may roll out the dough between sheets of parchment to your desired thickness and cut with an appropriate utensil. A pie crust bag works wonders with this method! If you fold the dough over on itself to cut, make sure you flour the surface first to prevent sticking.
Step 4: Flatten one piece of dough with your hand and run it through the pasta machine set to zero several times until the dough feels silky smooth and is easy to roll. Roll the dough through to flatten the first time. The dough will appear rough and sorry looking. It may even be ragged, and tear in places. Not to worry! Fold the dough in half and try to fold in sides to make a nice looking rectangle and then run the dough through it again. Keep folding until the dough looks and feels good enough to move through level 1.
Step 5: Repeat step 4 with the machine set to level 1. You may only need to run it through 2-3 times.
Step 6: Set the machine to level 2. Do not fold the dough over on itself at this level. Just run it through the machine 1-2 times to smooth and flatten. Repeat for levels 3 and 4.
Step 7: At this point you can decide to make thinner pasta and move the setting to level 5. We mostly use level 4. On level 5, we have to cut the sheet of dough in half to avoid breakage and to make the cutting process more manageable.
Step 8: Use the sheet as it is for lasagna or run it through the pasta cutter of choice (example – fettuccine or linguine.)
Step 9: Dry the pasta on a pasta dryer or nest the strands on a sheet of parchment until ready to cook. Fresh pasta cooks in salted, boiling water in 30 seconds to 2 minutes depending on your bite preference and how long it has had a chance to dry.
Step 10: Rinse cooked pasta in water (don’t skip this part,) and then serve immediately with your favorite sauce.
Storage: We have successfully kept our pasta in the refrigerator for up to 2 weeks, but one week is best. If freezing, its best to completely dry the pasta after cutting and then freeze for up to a month.
The nutrition information provided below is for the recipe as written using the acacia fiber and 1/2 tsp or 3g of pink salt. Each serving weighs about 2 oz or 57g.
- Category: pasta
- Method: machine
- Cuisine: Italian
- Serving Size: 57g
- Calories: 240
- Sugar: 1g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 165mg
Keywords: gluten free fresh egg pasta italian style
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