Making gluten-free egg pasta at home is possible without industrial mixes, by selecting well-balanced natural flours and a small but essential ally: xanthan gum. This ingredient helps achieve a more elastic dough, resistant to rolling out and stable during cooking, closely resembling traditional pasta. You can roll it out both by hand or with a pasta machine, it’s so elastic that working with a rolling pin will be very easy.
This recipe is perfect for making tagliatelle, fettuccine, lasagna, and stuffed pasta, with a pleasant texture and a clean flavor, perfect to enhance any sauce from Beef Ragù to vegetarian pumpkin.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups gluten-free rice flour
- 1/4 cup sorghum flour
- 2/3 cup gluten-free potato starch
- 4 eggs (200g)
- 1 xanthan gum
- 2 tbsps extra virgin olive oil
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Pastry Board
Steps
Mix rice flour, sorghum flour, potato starch, and xanthan gum in a bowl using a whisk.
Add the eggs and start mixing with a fork. Add the oil as well.
Knead until you get a smooth, compact, but slightly elastic dough.
If necessary, add a little rice flour.
Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
Roll out the pasta with a rolling pin or pasta machine, using rice flour to help.
Cut into the desired shape.
Cook in plenty of salted water for 2–4 minutes, depending on thickness.
WARNING: consult the Italian Celiac Association manual and read the ingredients carefully, to ensure they do not contain gluten contamination.
Advice
Xanthan gum should always be mixed with the flours, never added to liquids.
The gluten-free dough needs to be well-kneaded, and resting is essential to make the sheet more manageable.
Roll out little by little to avoid breaking, and keep the remaining dough covered with cling film.
Fresh pasta keeps for 24 hours in the refrigerator, well covered.
It can be frozen raw already portioned.
You can replace sorghum with buckwheat or teff.
FAQ (Frequently Asked Questions)
Is xanthan gum essential?
Yes, in this recipe it compensates for the absence of gluten and improves its hold.
Why does the pasta break?
Too dry dough or overly thin rolling without adequate resting.
Is it suitable for a pasta machine?
Yes, gradually passing through the wider thickness settings.
Can I use it for lasagna?
Yes, it is suitable for lasagna, ravioli, tortellini.
