Making homemade gluten-free egg pasta is possible without industrial mixes, by choosing well-balanced natural flours and a small but crucial ally: xanthan gum. This ingredient allows you to achieve a more elastic dough, resistant to rolling out and stable when cooking, bringing the result closer to traditional pasta. You can roll it out either by hand or with a pasta machine, but it’s so elastic that it will be very easy to work with a rolling pin.
This recipe is ideal for making tagliatelle, fettuccine, lasagna, and filled pasta, with a pleasant texture and a clean taste, perfect for enhancing any sauce from Beef Ragù to vegetarian pumpkin.
To stay updated with all the new recipes, follow me on my FB page, on my IG profile and on my Youtube channel
Also, check out the other gluten-free base recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4People
- 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 tsp xanthan gum
- 2 tbsps extra virgin olive oil
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Work Surface
Steps
Mix rice flour, sorghum flour, potato starch, and xanthan gum in a bowl with a whisk.
Add the eggs and start mixing with a fork. Add the oil.
Knead until you get a smooth, compact but slightly elastic dough.
If necessary, add a little rice flour.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Roll out the pasta with a rolling pin or pasta machine, using rice flour for 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 guide and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
Xanthan gum should always be mixed with the flours, never added to liquids.
Gluten-free dough needs to be well worked and resting is essential to make the sheet more manageable.
Roll out little by little to avoid breaks and keep the remaining dough covered with plastic wrap.
Fresh pasta can be stored in the refrigerator for 24 hours covered.
It can be frozen raw already portioned.
You can replace sorghum with buckwheat or teff.
FAQ (Questions and Answers)
Is xanthan gum indispensable?
Yes, in this recipe it compensates for the absence of gluten and improves the hold.
Why does the pasta break?
Dough too dry or rolled out too thin without adequate resting.
Is it suitable for the pasta machine?
Yes, gradually moving from thicker to thinner settings.
Can I use it for lasagna?
Yes, it is suitable for lasagna, ravioli, and tortellini.
