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    You are in: Home / Recipes / Fresh Egg Pasta-Gluten Free Recipe
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    Fresh Egg Pasta-Gluten Free

    Fresh Egg Pasta-Gluten Free. Photo by beccij

    1/1 Photo of Fresh Egg Pasta-Gluten Free

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    GinnyP's Note:

    This recipe from "More from the Gluten-Free Gourmet", by Bette Hagman is being posted by request. I have not tried it, but I know somebody who swears by it and her husband who has no dietary restrictions agrees. If there is one gf pasta recipe to try, this is it, because as far as I know, there are no commercially made gf wide egg noodles on the market.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, combine flours, salt, and xanthan gum.
    2. 2
      Beat the eggs lightly and add the oil.
    3. 3
      Pour the egg-oil liquid into the flour mixture and stir.
    4. 4
      This will feel much like pastry dough.
    5. 5
      Work the dough into a firm ball.
    6. 6
      Knead for 1 or two minutes.
    7. 7
      Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
    8. 8
      This dough is tough and, when almost transparent, will still handle well.
    9. 9
      Cut into desired shape.
    10. 10
      For fettuccine and spaghetti, slice very thin strips.
    11. 11
      For a noodle casserole, make slightly wider noodles.
    12. 12
      If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
    13. 13
      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.
    14. 14
      You will have to test for doneness.
    15. 15
      Drain and rinse well.

    Ratings & Reviews:

    • on February 21, 2007

      45

      The first time I made this the dough was very fragile, but then we discovered that the flours and liquids needed time to meld together and that we needed to knead it a lot more than we were doing. It definitely needs at least an hour's sitting time before rolling out.The first time I made it, it seemed to have a rubbery texture, but I was watching Lydia's Table and she leaves salt out of her pasta for this reason. So that's what I did and it made a big difference. I find that if you have to roll it out by hand, divide the mixture into 4 first, as it is easier to get a uniform thinness through the whole sheet. But this pasta is worth buying a pasta machine for - roll on my next birthday!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2010

      55

      Absolutely delicious! I've made this a few times now, and it's now my standard for gluten-free pasta. I have used walnut oil, or grapeseed oil - both were delicious and for different meals. For those of you making this with a pasta roller for the first time, I find it useful to keep the length of the piece going through half as short as you want it to end up, and almost the same for width. E.g. for spaghetti, start with 6"x(half the width of your roller) to get 12" long noodles. I'm looking forward to trying to make some hand-rolled gnocchi with this next time! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2010

      55

      This was a fantastic recipe. I was a little worried at how sticky the dough seemed, but rolling it out with the potato starch, it's perfect. I used this recipe to make ravioli and the whole family loved it, including the gluten eaters. Texture is great and it didn't fall apart like a lot of supermarket gluten free pastas.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)

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    Nutritional Facts for Fresh Egg Pasta-Gluten Free

    Serving Size: 1 (33 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 124.3
     
    Calories from Fat 52
    41%
    Total Fat 5.8 g
    8%
    Saturated Fat 1.2 g
    6%
    Cholesterol 93.0 mg
    31%
    Sodium 329.9 mg
    13%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    1%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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