Fresh Egg Pasta Gluten Free
Master the art of homemade pasta with this delightful recipe for Fresh Egg Pasta – Gluten Free. Perfectly crafted for those seeking a gluten-free alternative without compromising on texture or flavor, this recipe combines a gluten-free all-purpose flour blend with rich eggs and a touch of olive oil for a silky, pliable dough that’s easy to work with. With just 30 minutes of preparation, you’ll create a tender pasta that cooks to al dente perfection in only 2-3 minutes. Whether shaped into fettuccine, spaghetti, or delicate ravioli, this pasta is a blank canvas for your favorite sauces and toppings. The addition of xanthan gum (if needed) ensures the dough’s elasticity, making it simple to roll and cut into your desired shapes. Ideal for weeknight dinners or special occasions, this homemade gluten-free egg pasta is a game-changer for pasta lovers with dietary restrictions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (only if not included in the flour blend)
- 0.5 teaspoon Salt
- 2 pieces Large eggs
- 1 tablespoon Olive oil
- 1 tablespoon Water (optional, as needed)
Instructions
Prepare a clean work surface or a large mixing bowl. If using a work surface, make a mound with the gluten-free all-purpose flour blend and create a well in the center.
If your flour blend does not contain xanthan gum, mix it into the flour along with the salt before proceeding.
Crack the eggs into the center of the well and add the olive oil.
Using a fork, gently beat the eggs and oil together, gradually incorporating the surrounding flour a little at a time until a shaggy dough forms.
Knead the dough by hand on the floured surface for about 5–8 minutes, adding a small amount of water if the dough feels too dry. The end result should be smooth and pliable but not sticky.
Wrap the dough in plastic wrap and let it rest for 20–30 minutes at room temperature. This allows the ingredients to hydrate fully.
After resting, divide the dough into 4 portions to make it easier to work with. Keep the portions you aren't immediately working on covered to prevent drying out.
Roll out a portion of the dough using a pasta machine or rolling pin, dusting with additional flour as needed to prevent sticking. Roll until the dough reaches your desired thickness (typically 1–2 mm for most pasta shapes).
Cut the rolled dough into your desired shape (e.g., fettuccine, spaghetti, or ravioli). For long pasta, use a sharp knife or a pasta cutter.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes or until tender. Fresh gluten-free pasta cooks faster than dried pasta, so watch closely to avoid overcooking.
Drain the pasta and serve immediately with your favorite sauce or topping.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 0.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
