Gluten Free Egg Pasta Recipes

HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)

Steps:

• In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
• Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
• Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.Because this is a gluten free pasta dough, there's no gluten to stretch and "activate", but kneading ensures a smooth dough with no flour clumps.
• Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won't use immediately in cling film so that they don't dry out.
• Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)Different pasta machines can have different widest settings, so that the "widest" setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
• Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
• Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there's no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
• Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
• Toss the cut pasta in some more flour and shape it into a nest.
• To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
• The next day, check the pasta for dryness - if it still feels damp, leave it for an extra few hours or a day.
• For the first few days after making it, keep the dried gluten free pasta in an opened container. The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
• After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
• To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
• To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.

GLUTEN FREE EGG PASTA

Steps:

• Combine the flours and xanthan gum in a large mixing bowl. You can also do this on the table (as is traditional) but I always get excited and under-form my flour well. Either way, form a well in the flour and add in the eggs. Use a whisk to break up the yolks, and then begin to incorporate the eggs into the flour.
• Once the eggs are mostly incorporated (the mix will look clumpy) add in the water, using one hand to bring the dough together. Keep adding water only as necessary, noting that you really need to work the dough to bring it together. If you're cheating by adding extra liquid, the pasta will be a lot harder to work with. Best to put in the effort early. The dough should be stiff and firm with a drier surface but with little to no dry flour in the bowl.
• Once you have brought the dough together into a relatively smooth ball, tear off a piece and cover the remaining pasta in cling film or a slightly dampened tea towel.
• Lightly flour the bench with tapioca flour, using as much as necessary, whenever necessary.
• Use your rolling pin to roll the piece of dough thin enough to get through the thickest setting of your pasta machine. After getting it through the thickest setting (mine is a 7) run it through the machine again. Continue rolling it through on decreased width settings until it's thin enough for your tastes, noting that it swells during cooking (so go a little thinner than you think.) I like to get mine through smoothly at setting 2 or 3 on my Jamie Oliver machine.
• I don't have a special technique - I keep running the pasta through until it's smooth and (ideally) has relatively straight edges. You can save a bit of time and sanity by trimming the edges of each piece you roll out before putting it through the machine. You won't toughen the pasta from rolling, so you can re-roll as often as you see fit. If it's wonky, you can start fresh. You can also add extra water to very dry pieces that have toughened from being rolled out.
• Once the sheet of pasta is thin enough, put it through the fettuccine setting. Arrange into a little loose nest and set aside.
• Repeat with the remaining pasta dough until you have used it all. From here, you can either cook immediately, refrigerate overnight as nests, or freeze as nests. I find it tastes best fresh, but they're all delicious regardless.
• To cook, bring a large pot of very well salted water to the boil. Add the pasta and use tongs to gently but thoroughly separate the strands. This is particularly important if you made them the night before, as they have the tendency to stick together. Cook the pasta for 2-3 minutes, until it's lightly chewy but cooked through. If in doubt, pull it out - homemade pasta doesn't take long.
• Leftovers keep well in the fridge for a day or two and can be frozen. The pasta might be a little fragile after cooking and freezing, so I recommend either freezing it raw or using it up within a few days.

HOW TO MAKE GLUTEN FREE RAVIOLI!

Steps:

• In a large bowl, whisk together the flour and salt.
• Add in the eggs and yolk. Use a fork to scramble the eggs and slowly stir them into the flour. Once it get's too hard to stir with the fork, go in with your hands. Squeeze and knead the dough together until a ball forms. Then knead a few times on a well floured surface until the dough is smooth.
• Shape the dough into a ball and cut into quarters. Place one quarter on a lightly floured piece of parchment. Wrap the three remaining gently in plastic to prevent them from drying. Roll, using a generous amount of flour until the dough is very thin. The thinner the better.
• Using a 2-inch biscuit cutter (or round cookie cutter), cut discs out of the dough. You can also cut 2-inch squares using a knife. Form the scraps into a ball and repeat until all the dough is cut.
• Take one round of pasta dough and place a heaping teaspoon of filling in the center. Brush egg wash around the edge and top with a second pasta round. Press gently with your fingers to seal and then crimp the edges with a fork.
• Add the ravioli to a large pot of boiling salted water. Cook for about 2 minutes, until the pasta is al dente. Remove and add to your sauce of choice.

GLUTEN-FREE EGG NOODLES: AN EASY HOMEMADE RECIPE

Steps:

• Pour the gluten-free into a large mixing bowl and whisk in the salt and xantham gum (if you need it.)
• After the dry ingredients are whisked together, form a well in the middle of the flour mixture.
• Add the eggs and egg yolk into the middle of the well.
• Beat the eggs thoroughly with a fork inside the well.
• Then mix the beaten eggs into the flour mixture with the whisk until they are well combined.
• Knead the dough to help the ingredients better combine and form a large, solid ball of dough.*
• Clean a worktop in your kitchen and sprinkle about a handful of flour down.
• Transfer your ball of dough from the mixing bowl to the workspace and knead it into a smoother ball.
• When you're happy with the consistency and texture, slice your dough ball into four equal pieces.
• Take a large mound of dough, and place it on the floured worktop.
• Flatten and then shape the piece of dough into a thin, long shape using a floured rolling pin.
• Run your flattened dough through the pasta maker, and then cut it into thin noodles about 1/2 in wide.
• Place your finished gluten-free egg noodles onto a piece of parchment paper to keep them from sticking.
• Repeat the process with your remaining dough.
• Start a large saucepan of water to boil on the stove. Add a pinch of salt.
• Using a fork or tongs, gently lift the egg noodles and place a small batch of them into the boiling water.
• Allow the egg noodles to cook for a minimum of 2 min each and no longer than 5 min.
• Once cooked, drain the egg noodles before serving or mixing with sauce!

FRESH EGG PASTA-GLUTEN FREE

Steps:

• In a medium bowl, combine flours, salt, and xanthan gum.
• Beat the eggs lightly and add the oil.
• Pour the egg-oil liquid into the flour mixture and stir.
• This will feel much like pastry dough.
• Work the dough into a firm ball.
• Knead for 1 or two minutes.
• Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
• This dough is tough and, when almost transparent, will still handle well.
• Cut into desired shape.
• For fettuccine and spaghetti, slice very thin strips.
• For a noodle casserole, make slightly wider noodles.
• If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
• To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
• You will have to test for doneness.
• Drain and rinse well.

GLUTEN-FREE EGG NOODLES

Steps:

• In a large bowl, whisk the flour and salt together.
• In a measuring cup, whisk eggs and egg yolks together. Add enough water to equal 185 grams or 3/4 cup total liquid.
• Make a well in the center of the flour and pour in the egg mixture.
• Starting in the center and working out, stir the flour into the eggs.
• When the flour is mostly incorporated, dump the mixture out onto a lightly floured surface or parchment paper. Knead the dough until it comes together into a stiff but smooth ball.
• If the dough is very sticky, knead in more flour. If the dough is crumbly and won't hold together after kneading, knead in additional water a few drops at a time. The dough should be firm, smooth, and soft, like a stiff ball of playdough.
• Wrap in plastic wrap and refrigerate for at least 30 minutes up to overnight.
• Place the flour and salt in the bowl and pulse to combine.
• In a measuring cup, whisk eggs and egg yolks together. Add enough water to equal 185 grams or 3/4 cup of total liquid.
• Pour the eggs and water into the flour. Turn on and let process until the mixture comes together into a ball.
• Check the dough. If the ball is smooth and firm, you are done. If it appears sticky, add in a little more flour and mix again. If it won't come together, add a few drops of water and process again. Repeat until you have a firm, smooth ball of dough.
• Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Take 1/4 of the dough and place on a lightly floured surface. (Keep the rest of the dough wrapped to prevent it from drying out.) Roll as the dough as thinly as possible, about 1/8 - 1/4 inch thick.
• Loosely roll up the dough into a log shape. With a sharp knife, slice strips of dough into desired width.
• Unroll the noodles and toss with a light dusting of flour. Form into nests or lay flat. Repeat with remaining dough.
• Allow to dry for 30 minutes to 1 hour at room temperature and then store tightly wrapped in the refrigerator. Pasta can be kept refrigerated for up to 3 days or frozen for longer periods.
• Hand cut noodles: cook pasta for 8 - 15 minutes, depending on thickness, in boiling salted water.
• Fresh pasta made with pasta maker or extruder: cook for 4-8 minutes in boiling, salted water.
• Fresh lasagna sheets: blanch for 60 seconds in boiling water. Follow with cold water or ice bath. Then layer in lasagna.

FRESH GLUTEN FREE PASTA

Steps:

• Place the flour in a medium bowl and create a well in the center. Add the eggs and egg yolk into the well. Using a fork break up the eggs, slowly starting to mix the flour into the eggs a little at a time. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed for a 2 to 3 minutes to bring it together. Cut into 4 pieces and wrap three of them tightly with plastic wrap.
• Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. Be generous with the flour. Using a pasta roller set on the thickest number, roll the pasta into a sheet. Dust with additional flour as needed. Fold the sheet in thirds and press down. Put the dough through the roller another time. Repeat this two more times. Be patient with this step. The dough may crack slightly but the more you fold it and put it through the roller dusted with flour, the smoother it will get. Slowly start to reduce the thickness of the roller until you reach the desired thickness of the pasta. (We prefer the number 4 or 5 on our roller) Cut the sheet into desired pasta shape and length. Continue with the remaining dough.
• Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente. Serve tossed with parmesan cheese and your favorite pasta sauce.

EGG-FREE PASTA

Steps:

• On a large, flat surface place the flour in a mound. Make a well in the center of the flour.
• In a small bowl, whisk together the water and the olive oil.
• Slowly add some of the water and mix into the center of the flour. Mix the liquid in the flour with a fork or your hands. Keep adding more water and incorporating the flour until all the flour has been absorbed
• Once the dough has been formed knead the dough for 5-10 minutes until a smooth dough ball is formed. If the dough is dry, add a little more water.
• Cover the dough tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop.
• Remove the dough from the fridge and cut into 4 equal pieces. Set aside and cover with a towel to prevent it from drying out.
• Flour a clean work surface and a rolling pin and roll a ball of dough into a very thin sheet.
• Fold the dough 3-4 times. Cut the roll of pasta into 1/4 inch thick strips. Dust flour over the strips of dough and unravel. Repeat with the remaining dough.
• Set cut pasta aside on a tray and leave out at room temperature if cooking fresh or cover and place in the refrigerator to be cooked later.

HOMEMADE GLUTEN FREE PASTA

Steps:

• Line a large baking sheet with parchment paper and dust lightly with flour. Set this aside near your work surface for making the pasta.
• Create a mound of flour then make a large well in the middle. Pour all of the eggs, the egg yolk and the salt in the well.
• Use a fork to break up and beat the eggs in the center while gradually pulling in flour from the sides. Continue to gradually bring more and more flour into the egg mixture until it is all combined well. If the eggs manage to break through the mound of flour, just do your best to pull it all together until a ball of dough forms.
• Work the dough with your hands until a soft ball of dough comes together. Cut the dough into 4 roughly even pieces. Work with one at a time while keeping the rest covered in plastic.
• Dust the surface of a clean & dry countertop, a rolling pin and all sides of the ball of dough with Cup4Cup gluten free flour. Use the rolling pin to roll the dough into a rectangular shape. Lift the dough and continue to dust with flour as you roll it out to prevent sticking.
• Once rolled as thin as possible. I try to roll it to the thickness of a few sheets of paper. Then take a sharp paring or chef's knife or pizza cutter and cut long strips approximately ¼-½ inch wide across the dough. This is rustic so don't worry about cutting perfectly straight lines.
• Pile the cut pasta on the floured parchment paper and dust lightly with additional flour if it is sticky.
• Continue rolling and cutting the remaining dough until all dough is rolled and cut.
• Bring a large pot of well-salted water to a boil. Carefully transfer all of the pasta into the boiling water and gently stir with a spoon to prevent sticking. Let boil for 2-3 minutes (possibly longer depending on the thickness of the pasta).
• Check for doneness, remove the pasta with tongs and place directly into your preferred warmed sauce to coat the pasta and serve. Or plate and drizzle with olive oil, salt, pepper and fresh grated parmesan cheese.

HOMEMADE PASTA RECIPE (VEGAN, EASY)

Steps:

• *Note: Please watch the recipe video for visual instruction! Also, I highly recommend measuring the ingredients in grams rather than cups!

GF ITALIAN EGG PASTA WITH PHILIPS PASTA MAKER

Steps:

• Bring eggs to room temperature (preferred) & separate
• Set up pasta maker with desired shape accessory

FRESH GLUTEN-FREE PASTA

Steps:

• In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
• Divide dough into four equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
• Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
• Bring a pot of salted water to a boil. Cook half the batch of pasta until tender, about 5 minutes. Toss with sauce. Repeat with remaining pasta. Serve immediately.

HOMEMADE GLUTEN-FREE CLASSIC EGG PASTA

Steps:

• Most people will tell you to work on a large, clean work surface; if you want to do that, great. If you don't want dough everywhere, and want an easier time mixing your dough I recommend a wide mouth bowl as long as the bottom is flat and at least 8" across. I used the largest of this set. From there, pour flour in a mound - then use your fingers to push flour out of the center, into a "well." Make the well in the center about 4 inches wide. In separate bowls, separate eggs then combine the wet ingredients and beat with a fork. Pour lightly beaten eggs and salt into well. Use the fork to scoop the edge of the flour into the center of the well, a little bit at a time, gently beating and combining the eggs and flour as you turn the bowl. If you don't use a bowl, you'll need to rotate your arm around the flat surface... see why I recommend breaking with tradition?! When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. About half way through your dough will start to come together well, and then about 3/4 through will start to get too crumbly to combine. That's when to dump it out onto the working surface and start to combine with your hands.
• Using your hands, scrape excess dough from fork and fingers out of the bowl. Begin to fold remaining flour from the bowl into the dough, turning the dough roughly 45 degrees each time, not yet pressing the dough out but working the smaller crumbs of dough into the ball until about 95% is in the ball, 2 to 5 minutes. You don't want to overwork the dough and still have the true working of the dough next, so do this as gently and quicky as you can to simply combine flour with eggs.
• Next, sprinkle a tad of flour on the surface if it's porous, to prevent dough from sticking. Once combine, press the heel of your hand into the ball of dough, pushing forward and down and into and upward motion as you push fully out. Then with the tips of your fingers pull that edge back into the ball, folding in on itself. Rotate the ball 45 degrees and repeat; about 8-12 times total; until dough develops a smooth texture similar Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add egg yolk 1/4 of a yolk at a time.
• For gluten pasta you wrap in plastic and let rest for the proteins to develop. GOOD NEWS, we don't need to do any of that. GF pasta actually ends up being more quick and easy because of this!
• If working on a porous surface, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. I used granite that has been properly sealed and had no issues working on the surface and didn't even need to dust with flour. Be aware as you work and see if the dough is drying out from too much dusted flour (don't want that) or sticking to the surface (and needs a dusting). Cut dough ball into quarters. Set one quarter on work surface and cover remaining dough with slightly damp towel. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick. The goal here is as long and evenly flat as possible.
• Set pasta maker to widest setting (8) and pass dough 2 times through the machine at this setting with your Kitchen Aid mixer on level 4 for motor speed (we will maintain this speed throughout).
• If your dough stays together and doesn't tear at the edges, you're ready to go to the next step. If it is pulling and separating, you want to make the dough less wide, and try again. You would fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. The key here is reducing width, so press the torn edge inward and combine with the layer it just combined with. Then, when the shape is thin enough, and less wide, pass through the rollers again (2 times at width 8).
• Narrow the setting by 1 double notch (6) and repeat Step 7. Ideally, not needing to roll out any further at this point. For us, at level 6 we ran it through, reduced the width to 4, then ran it through again. Continue passing the dough through the rollers, reducing the thickness each time until it reaches the desired thickness. We recommend stopping at 4 if you're going to use a pasta cutting attachment, or going from a 4 to a 3 if making your own and cutting by hand (like ravioli, lasagna, or wide noodles) It should now be very delicate, and slightly translucent.
• Place rolled dough onto a work surface, loosely folding the dough over as necessary so that it fits; cover with the slightly damp cloth until ready to cook or store.
• Keep dough covered with slightly damp kitchen towel to prevent drying, then repeat Steps 5 through 9 with remaining dough quarters. If making noodles, cut dough to preferred size segments (12-14" long is recommended).
• Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width.
• Divide the cut noodles into individual portions and curl into a nest. return under towel until ready to cook. Pasta can be refrigerated for 48 hours (the eggs are raw, don't eat them or leave them in the open air) or frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.
• Bring a large pot of very salty water to a rolling boil. Add oil before adding in the pasta. There's no flavor in this pasta, you've got to add it to the water, trust me; and the oil will help prevent sticking! Add pasta, stir gently with a spider, wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 minutes. Drain, toss with oil or butter, then sauce, and serve.

GLUTEN FREE AND EGG FREE PASTA DOUGH

Steps:

• Combine sorghum flour, tapioca starch, xanthan gum and sea salt in a small bowl, whisk to combine, then sift the entire mixture into the bowl of a stand mixer (use the paddle attachment).
• Turn the mixer speed to 'stir' (or the lowest setting), and slowly add the 1/4 cup of warm water and 1 Tbs. of olive oil.
• Gradually increase the speed of the mixer to medium and continue mixing for approximately 2 minutes, then stop the mixer and evaluate the dough (see Notes).
• Cover the dough and refrigerate for 30 minutes, then you are ready to make your favorite pasta shapes!

RECIPE SIMPLE EGG FREE, GLUTEN FREE PASTA

Steps:

• *Prepare Earlier as this needs to rest for a good hour: Place the linseeds into a high powered blender and blend into a powder. Sieve into a bowl to get any large 'lumps' out - these can be blended again until you have enough linseed meal. Place 4 tablespoons of linseed meal into a small bowl or cup and add 12 tablespoons of warm water - leave this covered for a good hour so it can gel (similar to an egg white consistency).Place flours into a mixing bowl and stir before adding into the bowl of the Philips Pasta and Noodle maker.Stir in 3 tablespoons of water to the flax and water mix.Turn on the Philips Pasta and Noodle maker with your desired pasta shape disk and set to 10 minutes / 1 cup. As the machine mixes the flour add the flax and water mix into the top of the machine - use a fork to encourage the mix into the barrel. A forward and backward motion along the inlets should do the trick. Keep going until all the flax water mix is in the barrel.Extrude and cut to your desired length. Boil water on the stove and cook until al dente.