Fresh Egg Gluten Free Pasta

Fresh Egg Gluten Free Pasta Fresh Egg Gluten Free Pasta

A lovely light gluten free pasta.

4 people 10 minutes 20 minutes


  • 3 - Fresh Egg Yolks
  • 0 - Gluten Free Self-Raising Flour for dusting
  • 90 g SuperValu Cornflour
  • 1 tbsp SuperValu Olive Oil
  • 1 tsp SuperValu Salt
  • 90 g Tapioca Flour
  • 3 tsp Xanthan Gum


  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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