Description
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!
Ingredients
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.
Wet
- 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)
Dry
- 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)
Instructions
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.
Enjoy!
Notes
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
Nutrition
- 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