28 Reviews

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!!!

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jackandfiona February 21, 2007

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!

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salubriousbunny December 10, 2010

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.

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glutfree November 14, 2010

What a delicious treat this was in chicken soup tonight! I made a few small changes, I'm allergic to corn, so I replaced the cornstarch with arrowroot. I replaced the veggie oil with EVOO for added flavor and used 2 whole eggs and 2 yolks I had leftover instead of 3 large eggs. I rested the dough as others reccomended and I was able to hand-roll it (the smaller side of my Pampered chef baking roller)out no problem. I plan to experiment with this dough, perhaps making GF ravioli next!

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amytheyarnfiend June 21, 2010

Could not/would not have made this without my pasta roller attachment...but it wasn't any more difficult than regular pasta dough, actually it didn't require any additional flour since it wasn't the least bit sticky. I used olive oil instead of vegetable, and I let the dough rest for maybe 2 hours at room temp before rolling. This pasta is very light, which is kind of nice. No issues with the flavor at all! Glad to find this recipe (and so is my gluten-intolerant husband!)

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ChefNurseSarah July 04, 2010

Just what I've been looking for! Mixed these up quick - w/out the salt. Tossed it in a container with a lid on it and let it sit for a few hours. Decided the dough was too dry, as it still seemed a bit 'chunky'. I broke off about 1/4 of the dough and kneaded in water until the ball was smooth, but not sticky. I then rolled it out on my Slippat baking mat with a wooden rolling pin, and didn't need any additional flour, and they peeled off easily. Just make sure you roll these as thin as you can possibly get them - I would say that they nearly tripled in thickness when fully cooked.

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Cookin'-4-5 December 12, 2011

Ever since I went gluten free last May, I've been dying for the taste of fresh egg pasta. It was totally delicious. I could barely tell the difference from its wheat counterpart. I cooked it in lightly salted boiling water for a little less than 2 minutes and it finished perfectly. It even cooked up al dente! This recipe is a godsend. It totally made my week!

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RenaissanceGuy September 21, 2011

Simple and Delicious!

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shirleyep June 21, 2010

I made these two weeks ago, and will be making them again this weekend. They're fabulous! My dad, who is a celiac, said he couldn't tell the difference! We doubled the recipe, ran them through the pasta maker on the linguine setting, and had enough pasta for 4 adults with a little bit left over.

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Ticker March 08, 2008

I was so excited to find this recipe. I thought that since I was diagnosed with Celiac's I would never have my favorite food again. Pasta! I made this with my famous creamy garlic basil sauce and it was superb. These noodles taste the same as my own homemade noodles, recipe from grandma. I have tried storebought gluten free noodles and the flavor and texture is wrong. Thank you for a great recipe!

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crosssgirll May 28, 2007
Fresh Egg Pasta-Gluten Free