Fresh Egg Gluten Free Pasta


A lovely light gluten free pasta.

Preparation time: 20 minutes

Cooking time: 10 minutes

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Serves: 4 people

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  1. Sift the flours into a bowl, add the xanthan and salt.
  2. In a separate bowl whisk together the eggs and oil.
  3. Make a well in the centre of the flours and salt, then pour the egg mixture into the centre.
  4. Mix using a palette knife and bring the flour into the eggs.
  5. Mix until the dough starts to come together, then remove onto a lightly floured surface and bring together with your hands.
  6. Knead gently until the dough is smooth, then wrap in some cling film and allow to rest for 15 – 20 minutes.
  7. Unwrap the dough and divide into 3 – 4 equal size pieces, the roll using a rolling pin or pasta machine until about 5mm thick.
  8. Cut to desired size.To cook, bring a pan of salted water to the boil and cook until al-dente, approx 4 – 5 minutes.
  9. Drain and serve immediately.

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