Fresh gluten free pasta is a tender, egg-based noodle made from gluten free flour that cooks faster than dried versions and delivers better texture than store-bought alternatives.
Delivery in as fast as one hour.*
Prices vary by store
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Place the flour in a medium bowl and create a well in the center. Add the eggs and egg yolk into the well. Using a fork break up the eggs, slowly starting to mix the flour into the eggs a little at a time. When the mixture forms a rough dough, pour the dough out onto a lightly floured surface and kneed for a 2 to 3 minutes to bring it together. If the dough is too dry, add cold water one teaspoon at a time until it comes together. Cut into 4 pieces and wrap three of them tightly with plastic wrap.
Dust the the first piece of dough with gluten free flour and flatten slightly with the heel of your hand. Be generous with the flour. Using a pasta roller set on the thickest number, roll the pasta into a sheet. Dust with additional flour as needed. Fold the sheet in thirds and press down. Put the dough through the roller another time. Repeat this two more times. Be patient with this step. The dough may crack slightly but the more you fold it and put it through the roller dusted with flour, the smoother it will get. Slowly start to reduce the thickness of the roller until you reach the desired thickness of the pasta. (We prefer the number 4 or 5 on our roller) Cut the sheet into desired pasta shape and length. Continue with the remaining dough.
Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook for 1 ½ to 2 minutes or until the pasta is al dente. Serve tossed with parmesan cheese and your favorite pasta sauce.
Store uncooked pasta in an airtight container in the refrigerator for up to 2 days, or freeze on a tray then transfer to freezer bags for up to 3 months; cook from frozen without thawing.
pasta machine or rolling pin · knife or pasta cutter
All-purpose gluten free flour blends (like Petra) that contain xanthan gum work best. Avoid pure rice or starches alone, as they lack structure.
No. The extra egg yolk is essential for binding since gluten free flour lacks gluten's elasticity. Reducing eggs will make the dough crumbly and difficult to roll.
Refrigerate uncooked pasta in an airtight container for up to 2 days, or freeze for up to 3 months. Cook straight from frozen, adding 1-2 minutes to cooking time.
Gluten free flour absorbs moisture differently than wheat flour. Let the dough rest 10 minutes before kneading, then dust lightly with extra flour as needed.
Fresh gluten free pasta cooks in 2-4 minutes in boiling salted water. Taste at 2 minutes; it's done when tender but still slightly firm to the bite.
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