2-Ingredient Gluten-Free Fresh Pasta
Updated: 4 days ago
Making your own 2-Ingredient Gluten Free Fresh Pasta is easier than you might think. Using just eggs and gluten-free flour, you can create beautifully tender homemade pasta, ready to roll and cut into fettuccine or spaghetti with a pasta machine or simply by hand.
About 2-Ingredient Gluten Free Fresh Pasta
There's something especially satisfying about making fresh pasta from scratch. It's one of those cooking traditions that feels wonderfully hands-on, from bringing the flour and eggs together to rolling out the dough and watching it turn into delicate strands of pasta. And the lovely thing about this recipe is that you can enjoy that same experience when cooking gluten-free.
Unlike dried pasta, fresh homemade pasta has a tender texture and cooks in just a few minutes. The key is getting the dough consistency right. I always describe it as feeling like play dough: smooth, soft and easy to handle, without being overly sticky or crumbly. It's a simple comparison, but an especially useful one when you're making gluten-free pasta for the first time.
The flour you use is particularly important. I've developed and tested this recipe using Caputo Fioreglut Gluten Free Flour, which has its own specific blend of starches, flours and fibres. Using a different gluten-free flour blend will produce different results, so I recommend using the flour specified in the recipe for the result I've demonstrated.
You don't need a specialist pasta machine, either. Although I love using a pasta roller for evenly cut strands, you can roll the dough thinly by hand and slice it into fettuccine with a sharp knife. Serve your freshly cooked pasta with a favourite sauce, homemade pesto or simply olive oil, garlic and Parmesan.
Watch How to Make 2-Ingredient Gluten Free Fresh Pasta
Helpful Tips
Use the specified gluten-free flour.
This recipe has been tested using Caputo Fioreglut Gluten Free Flour. Different gluten-free flour blends contain different combinations of ingredients, and substituting another flour will produce different results. For the result shown in this recipe, I recommend using Caputo.
Check for wheat allergies.
Caputo Fioreglut contains gluten-free wheat starch. Although the product is labelled gluten-free, it is not suitable for people with a wheat allergy.
Look for the right dough consistency.
The dough should feel similar to play dough: smooth, soft and easy to handle. If it's crumbly, add only a drop of water and knead. If it's sticky, add just ½ teaspoon flour at a time and knead.
Work in smaller portions.
Dividing the dough into 4 or 6 sections makes it easier to roll and cut, particularly when working with gluten-free pasta dough.
Keep the pasta strands separate.
Lightly flour the freshly cut pasta and arrange it into loose nests to help prevent the strands from sticking together.
No pasta machine needed.
Roll the dough as thinly as possible on a lightly floured surface, then loosely roll and slice into fettuccine strips, following the alternative instructions in the recipe.
Keep equipment gluten-free.
If your pasta machine or preparation surfaces have previously been used with wheat pasta, make sure they can be thoroughly cleaned to avoid gluten cross-contact.
What to Serve With 2-Ingredient Gluten Free Fresh Pasta
Fresh homemade pasta is delicious with the simplest of ingredients. Toss it with extra virgin olive oil, garlic, sea salt, freshly cracked pepper and Parmesan, or serve it with a rich tomato sauce, homemade basil pesto or your favourite pasta sauce. A fresh green salad or roasted vegetables makes a lovely accompaniment. Here are afew of my favourite pasta sauce:
Marry Me Chicken Pasta (swap the bows for this fresh pasta!)
2-Ingredient Gluten Free Fresh Pasta
Serves: 4
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Recipe Category: Main Course / Pasta
Recipe Cuisine: Italian-inspired
INGREDIENTS
4 eggs (60 g each)
310 g Caputo Fioreglut Gluten Free Flour, plus extra for dusting
INSTRUCTIONS
1. Measure and Combine the Ingredients
Measure the flour into a bowl, then pour it onto a silicone mat or clean kitchen bench. Create a well in the centre of the flour and crack the eggs into the well.
Using a fork, gently whisk the eggs, gradually incorporating a little of the surrounding flour at a time. Use a dough scraper to help bring the ingredients together.
If you don't have a silicone mat, it's easier to combine the flour and eggs in a shallow, wide-based bowl.
2. Knead the Dough
Once the eggs are incorporated, the dough should resemble play dough.
Gently knead on a lightly floured surface until it forms a smooth ball.
If the dough is too crumbly, add only a drop of water and knead. If it's too sticky, add only ½ teaspoon of flour at a time and knead until the dough resembles play dough.
3. Prepare the Dough for the Pasta Roller
Cut the dough into 4 or 6 equal portions.
Working with one portion at a time, place the dough onto a lightly floured surface and use a rolling pin to flatten it into a long, thin sheet resembling a lasagne sheet.
4. Roll and Cut the Pasta
Set the pasta roller to its widest setting and pass the dough through.
Move the dial to two settings from the thinnest setting and pass the dough through a second time.
Repeat with all the portions of dough.
Finally, attach the fettuccine or spaghetti cutter and feed the rolled pasta sheets through to create the strands.
5. Flour the Pasta Strands
Arrange the freshly cut pasta strands into loose nests on a lightly floured surface and sprinkle with a little more flour.
Cover with a tea towel while rolling and cutting the remaining dough.
6. Cook the Pasta
Bring a large pot of salted water to the boil.
Add the fresh pasta strands and cook for 2–3 minutes, or until ready.
Drain the pasta and serve with your favourite sauce or simply extra virgin olive oil, sea salt, pepper, garlic and Parmesan.
Enjoy!
Making Pasta Without a Machine
If you don't have a pasta machine, all you need is a rolling pin and a sharp knife.
On a lightly floured surface, use the rolling pin to roll out the dough as thinly as possible.
Lightly flour the rolled dough, then roll it up loosely.
Using a sharp knife, slice into approximately 0.5 cm thick fettuccine strips.
Gently separate the strands with your fingers and prepare for cooking as directed in Step 6.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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