Eating a gluten free diet recently became much easier for our family. Dave and I purchased a Philips Smart Pasta Maker on sale from Williams Sonoma and fresh Italian egg 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 pasta tastes superior to pasta purchased from the store.
Fresh Italian Style Egg Pasta
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.
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 pasta in a freezer safe container and freeze it for up to a month.
Lovely pasta shapes
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvestby clicking on the Amazon Associate links provided below. 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
Products from Amazon.com
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Recipe Inspiration: One word: pasta!
Photos by DuPree Productions
Recipe updated 10.19.18
Easy Pasta Production at Flour Farm
Equipment: Philips Pasta Maker, Unbleached parchment, Measuring cups and spoons, Mixing bowl (s, m), Whisk, Chop stick
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature
- Separate eggs
- Set up pasta maker with desired shape accessory
Choose Gluten Free, Non-GMO & Organic ingredients.
- 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 (use the measuring cup provided with the pasta maker)
- 144g (5 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/3 C)
- 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)
Please read the prep note above, thank you!
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.
- 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