Eating a gluten free diet recently became much easier for our family. Dave and I purchased a Philips Pasta Maker on sale from Williams Sonoma and fresh pasta is in back in the house! We tried every gluten free pasta available, and prepared batch after batch of commercial disappointment. Finally, we decided to throw out convention and start from scratch using our taste buds as a guide. Our homemade, Gluten Free Italian Egg Pasta tastes superior to pasta purchased from the store.
Italian Egg Pasta: Two Versions
We came up with two versions of Italian style pasta made with eggs. The first one contains whey and acacia powder to provide the extra protein and fiber needed to give the pasta structure and texture. For more information about acacia powder click here to read our blog. The other recipe is dairy free and contains raw, sprouted rice bran protein giving the pasta a delicious, earthy flavor that we love. For the dairy free version, read the notes below the actual recipe.
Make Ahead Fresh: Philips Pasta Maker
It is so easy to make fresh pasta with the Philips Pasta Maker that we usually whip a batch the day we eat it. However; when the week ahead looks extra crazy, we make a double batch, dry the extra pasta on a rack, and store it in the refrigerator in an airtight container. Pasta stays fabulous in the fridge for several weeks. I wish I could say it lasts longer than that, but we eat pasta so often, that it doesn’t stay long in storage! Pasta is our go-to meal at least once a week. If you need to store it for more than 1-2 weeks, place dried pasta in a freezer safe container and freeze it for up to a month. If you do not have a Philips Pasta Maker, and want to make egg pasta with a manual machine or rolling pin, click here and visit the link to “Pasta”.
This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. Please let us know about your experience with our gluten free Italian Egg Pasta recipe. Did you use the Philips Pasta Maker? Leave a comment and rating in the section provided below. We love to hear from you!
Peace & LOVE – Teri
Photos by DuPree Productions; Recipe updated 5.20 for clarity
Making Italian Egg Pasta in the Philips Pasta MakerPrint
GF Italian Egg Pasta with Philips Pasta Maker
- Total Time: 23 minutes
- Yield: 6 Servings 1x
- Diet: Gluten Free
Make gluten free, Italian Egg Pasta in minutes using the Philips Pasta Maker. Rich in taste and superior in texture, your spaghetti will be the envy of the neighborhood!
Choose Gluten Free, Non-GMO & Organic ingredients.
Substitutions: Dairy free directions are in the notes section below. Do you need suggestions to swap out an ingredient? Click here.
- 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 160 ml (156g or 5.5 oz or 3/4 C – 1 T)
- 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 (6g)
- 1 tsp Guar Gum (3g)
- 1/2–1 tsp Extra Fine Pink Himalayan Salt (3-6g) depending on taste
- 1/2 T Acacia Fiber – Optional, but greatly enhances texture (3.5g)
Equipment: Philips Pasta Maker, Unbleached parchment, Measuring cups and spoons, Mixing bowl (s, m), Whisk, Chop stick, Drying rack or baking sheet
Before You Dive In – Prep: Please read!
- Bring eggs to room temperature (preferred) & separate
- Set up pasta maker with desired shape accessory
Step 1: Beat the eggs and oil together with a whisk until thoroughly combined. Pour the mixture into the ml measuring cup provided with the pasta maker. If the amount does not equal 160 ml, add enough water to fill up to that line. If you have more than 160 ml, remove enough of the egg/oil mix until the amount equals 160 ml. If you add too much liquid, the dough will not extrude properly. However, do not discard any extra that you may have left over, just in case your dough is too dry and needs a moisture boost.
Step 2: In a medium bowl, whisk together the dry ingredients. If you are eating the pasta right away – start the water to boil. Salt the water according to taste.
Step 3: Turn on the pasta maker. Follow the instructions for your maker using the liquid with egg function for TWO knead cycles. Our pasta maker has a three minute knead cycle, and we knead for 6 minutes before the machine starts to extrude. If your pasta maker only has a knead cycle of 6 minutes or more, use only ONE knead cycle.
Step 4: Either transfer the lovely pasta to boiling water or dry on a rack for several hours. If eating fresh out of the machine, cook the pasta for 2-3 minutes (depending on the shape) or until your desired taste. If you are making lasagna, there is no need to cook the fresh pasta before assembling.
To make dairy free pasta: Omit the whey and acacia fiber. Add 1 T (8g) of Raw, Sprouted Brown Rice Protein. Also, add one more egg yolk (for a total of 4 egg yolks.) The liquid requirement for this recipe is 180 ml. Add enough water or remove enough egg mixture to have a total of 180 ml. Follow the directions listed above. Easy-peasy!
The nutrition information below is for the recipe as listed above using the acacia fiber and 3g salt. Each serving is about 57g (2 oz). Nutrition facts for the dairy free version are as follows: 240 Calories, Saturated fat 2g, Unsaturated fat 7g, Cholesterol 185mg, Sodium 370mg, Total Carbohydrate 32g, Fiber 3g, Sugar 1g, Protein 7g.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- 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 Pasta Philips
Click here for more delicious gluten free recipes by Flour Farm!
Hi ,I was chuffed to bits to find your recipe but you put more time in to writting the ingredients making them sound like they came from another planet that it put me off, just a thought as it looked great to rewrite the recipe, or just tell me to mind my not so perfect Oxford English and stick where that yellow thing in the sky don’t shine.?
I look forward to Future recipes ?
Thank you for contacting us! Your commentary gave us a chuckle. If you would kindly clarify, are the ingredients themselves alien, or just the way the blog is written? Please, by all means feel free to send us your edits! Multitasking is not an excuse for a well written presentation. There is always room for improvement! However, the ingredients create a delicious pasta that knocked our socks off, yet again, last night with just cracked pepper and freshly shredded Parm.
Teri & Dave
PS: The sun shines from within, so no worries there.
Hi Dave & Teri
You made me and the Mrs laugh and I assure you I will give the recipes another go, it’s lovely to know others out there with a sense of humour, I’ve always said if you can’t laugh at yourself you’ve no right laughing at others. Mind you my wife did your names a bit strange (in a funny way) as my first wife was called Terri and I’m Dave. ??.
Have a lovely weekend
Had a newer machine which did not have a measuring cup with a 160 mL mark. I ended up using 189 gms of wet ingredients which made a very doughy dough. I had to fiddle with the dough a lot to get it to extrude. That said, this was the BEST gf pasta I have ever had. I went to the store the next day to stock up on tapioca flour and other materials so I can make these noodles anytime. Highly recommended!
Is guar gum or whey necessary because I don’t have them. Thank you
Goo day! Please accept our apologies for the delayed response. Guar gum may be replaced with xanthan gum. We have substituted rice protein successfully for whey. Thank you – T & D
I have one question regarding the ingredients.
I don´t know the “Flour Farm Organic Gluten Free Flour Blend” as I´m from Germany. Guess it is a blend with cornstarch and rice and perhaps potatoe starch. As I live a paleo lifestyle I would like to avoid all those ingredients. I have tapioka flour, Quinoa, buckwheat and all the other possible stuff in my kitchen…
Any ideas with what would you exchange the flour blend?
thx in advance!
Good day Anita! Thank you for the message. The ingredients for our flour blend, and the recipe to make it yourself, can be found on the home page. I honestly can not answer how to replace these ingredients as each has its own chemistry and together, in their proper ratios, work in a synergistic way to make baking magic. Wishing you peace and wellness, Teri