Very quick and easy, creamy cheesy gluten free fettuccine Alfredo with homemade fresh egg pasta

Gluten Free Fettuccine Alfredo / with Homemade Pasta

Today I thought I’d share a very simple, delicious and comforting dish I love to make: gluten free fettuccine alfredo. 😛

I used my homemade pasta recipe this time, but of course, feel free to use any pre-made pasta of your choice.

BUT, if you have a bit of time to spare, try making your own! I don’t think people realise how easy it is to make from scratch at home (and even easier if you prepare the dough in advance). Not to mention, it’s so much nicer than shop bought! And you don’t even need a pasta maker. 🙂

Homemade gluten free fettuccine / tagliatelle made with Schar Mix It Universal flour blend

All you need is 4 ingredients: gluten free flour, eggs, olive oil and xanthan gum. The dough takes seconds to make, then it’s just a matter of letting it rest for 30 mins. Then you roll it, cut it, toss it in flour and let it dry for 15 mins. That’s it.

The Alfredo sauce is very quick and simple too. Just butter, double cream (or milk and a touch of cornflour), parmesan, nutmeg and parsley to garnish. 😛

Very quick and easy, creamy cheesy gluten free fettuccine Alfredo with homemade fresh egg pasta

NOTES:

1. I highly recommend using Schar ‘Mix it Universal’ flour blend for this recipe (if you have access to it where you live). I’ve tried a few blends so far and this is by far the best for pasta. Nothing comes close.

2. Add an extra teaspoon of xanthan gum if your flour blend doesn’t already contain some or a similar thickening agent.

Gluten Free Fettuccine Alfredo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Cuisine: Italian
Serves: 2 large or 3 small servings
Ingredients
For homemade pasta:
  • 140g gluten free all purpose flour (I used Schar 'Mix It' Universal)
  • ½ tsp xanthan gum (add an extra teaspoon if your flour blend doesn't contain any or similar gum)
  • 2 eggs
  • ½ tsp olive oil
For the Alfredo sauce:
  • 1-2 Tbsp butter
  • 2 tsp cornflour / cornstarch
  • 250g whole milk (or 200g double cream / just omit the cornflour if using cream)
  • 100g freshly grated parmesan
  • ¼ tsp ground nutmeg
  • Fresh parsley (to garnish)
  • Black pepper
Notes
* The pasta dough should last 2 days in the fridge if you don't want to use it immediately.

* Feel free to add chicken or anything else you'd like. 🙂

Directions

How to make gluten free fresh egg pasta from scratch - step by stepHomemade gluten free fettuccine / tagliatelle made with Schar Mix It Universal flour blend

 

TO MAKE THE PASTA:

  1. Mix the flour and xanthan gum together in a bowl. Note: don’t forget to add an extra teaspoon of xanthan gum if the flour blend you’re using doesn’t already contain some (or another similar thickening agent).
  2. Add the eggs and olive oil and mix as well as you can with a fork, then knead with your hand until you have a smooth dough ball. The dough should be relatively sticky (it shouldn’t be dry or crack at all), but still manageable. If necessary, add a tiny bit of extra flour. If it’s too dry, add a tiny bit of oil or egg white.
  3. Wrap your dough with cling film (or place it in an airtight container) and let it rest for 30 minutes.
  4. Sprinkle a bit of flour on your work surface and cover your dough ball with a light coating of flour, then flatten with a rolling pin until very thin. Note: I recommend dividing the dough into two and rolling them one at a time. It’s easier to get the thickness right and even that way in my experience.
  5. Cut the pasta into thin strips with a knife or pasta/pizza cutter.
  6. Sprinkle some extra flour on top and carefully toss your fresh pasta around in it to until evenly coated.
  7. Let it sit/dry for about 15 minutes.

 

COOK YOUR PASTA:

  1. Bring a large pan of water to boil with a generous dash of salt.
  2. Once the water is boiling, add the pasta and stir to make sure it’s not sticking together or at the bottom. Note: make sure the water is boiling / DO NOT add the pasta to cold water. 😉
  3. Cook for 5 to 7 minutes, until al dente (it should be soft, but with still a certain firmness left to it). Note: if using pre-made pasta, just follow the cooking time on the packaging.
  4. Drain in a colander and set aside.

 

PREPARE THE ALFREDO SAUCE:

  1. Melt the butter in a non-stick pan on low heat.
  2. Add the cornflour and mix well.
  3. Then add the milk, little by little, stirring continuously with a spatula or whisk until the sauce thickens. You may want to add a bit more milk, adjust the consistency to your own liking. 😉
  4. Add the grated parmesan cheese and stir until fully melted. Add a bit more milk, if necessary.
  5. Then season with some nutmeg and a dash of black pepper.
  6. Stir in the cooked fettuccine.
  7. Serve your gluten free fettuccine Alfredo with some fresh parsley on top.

Kimi x

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