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.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:3 mins

Total Time:33 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

If your flour blend does not contain xanthan gum, mix it into the flour along with the salt before proceeding.

Step 3

Crack the eggs into the center of the well and add the olive oil.

Step 4

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.

Step 5

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.

Step 6

Wrap the dough in plastic wrap and let it rest for 20–30 minutes at room temperature. This allows the ingredients to hydrate fully.

Step 7

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.

Step 8

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).

Step 9

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.

Step 10

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.

Step 11

Drain the pasta and serve immediately with your favorite sauce or topping.

Nutrition Facts

Serving size	334.5 grams (334.5g)

Amount per serving	% Daily Value*
Calories	1006

Total Fat 26.00g	33%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 1.30g
Cholesterol 372mg	124%
Sodium 1344mg	58%
Total Carbohydrate 179.90g	65%
Dietary Fiber 8.00g	29%
Total Sugars 0.00g
Protein 16.20g	32%

Vitamin D 80IU	400%
Calcium 84mg	6%
Iron 3mg	17%
Potassium 163mg	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.

Source of Calories

Fat: 23.0%

Protein: 6.4%

Carbs: 70.7%