I posted some homemade gluten free egg pasta shells on Instagram the other day and some of you were asking me for the recipe, but I felt like it needed a bit of work to be perfect. Well, here’s the final result which I’m really happy with! ?
I know what you’re thinking, making pasta from scratch probably sounds like way too much work. But it’s actually really simple (only 4 ingredients needed: a good all purpose gluten free flour blend, eggs, olive oil and a touch of xanthan gum) and you don’t even need a pasta machine!
In reality most of the preparation time comes from letting the dough rest and then letting the pasta dry for a bit. It’s really not difficult and it tastes amazing. ? The dough is really easy to handle as well, not too sticky or messy at all. In reality it’s no different to making ‘real’ fresh egg pasta and as a bonus, it’s a bit more nutritious than your standard shop bought pasta too. ?
1. Don’t skip the resting and drying times. As tempting as it may be to get it done quicker, these steps are important to yield the perfect texture.
2. Make sure the water has already reached boiling point before adding the pasta. DON’T add the pasta to cold water.
3. Don’t add oil to the water when cooking your egg pasta. This is a common recommendation that keeps going around, but all you need is a large pan, plenty of water to give the pasta room to swim around and a generous amount of salt.
4. Don’t use random single flours. You have to use a standard all purpose gluten free flour blend for this recipe to work. I highly recommend Schar ‘Mix It Universal’ if you have access to it where you live; it’s by far the best for gluten free egg pasta in my opinion. ?
Gluten Free Egg Pasta Recipe:
- 140g plain gluten free flour blend (I used Schar Mix It Universal)
- ½ tsp xanthan gum
- 2 eggs (100g)
- ½ tsp olive oil
RESTING TIME #2 (for the pasta): 15 mins or more
- Mix the flour and xanthan gum together in a bowl.
- Add the eggs and olive oil and mix with a spoon until mostly combined, then transfer to a chopping board and knead with your hands until you reach a smooth, crack free dough ball. Note: you can sprinkle a tiny bit of extra flour on your work surface if the dough seems too sticky, but be careful not to overdo it. If the dough is too dry, add a bit more oil or egg white.
- Wrap the dough in cling film (to prevent it from drying) and let it rest at room temperature for about 30 minutes.
- Sprinkle a bit of flour on your work surface (I recommend using a sheet of non-stick baking paper) and cover your rolling pin in flour as well (to prevent sticking), then roll the dough and use as you wish. For tagliatelle, just cut into thin strips with a knife or pasta cutter.
- Then sprinkle a little flour on top of your fresh pasta, toss it around the flour a bit and let it rest/dry for at least 15 minutes before cooking (either flat on your work surface or you can also hang them to dry if making spaghetti or tagliatelle).
- Bring a pan of water (with a generous amount of salt) to boil, then add the pasta and cook for 7-8 minutes (until al dente), drain and serve. Note: the cooking time may vary depending on what pasta shape you make; after 4 minutes keep testing the pasta every minute until you reach the perfect texture. You know it’s ready when the pasta is soft, but not mushy. It should still have a certain firmness to it.