Homemade Gluten Free Egg Pasta

Whenever I had homemade egg pasta growing up as a very small girl, my grandma would always serve it very simply so you could really taste the pasta. This gluten free version tastes just like what nonna used to make, served with a dash of kosher salt, freshly melted butter, and parmesan. It’s absolutely comforting, it’s absolutely easy and it 100% gluten free. Naturally, you can serve it with whatever sauce you like, but I went with a fuss free version to make the focus all about the pasta.

So roll up your sleeves, everyone. Your search for the perfect gluten free egg pasta is right here, but it won’t be for long; it will only be posted for three short days, so enjoy it while you can.

GLUTEN FREE EGG PASTA

In a stand mixer with the paddle attachment, combine all the dry ingredients followed by the eggs and oil. Mix on medium low speed. Add the water and increase the speed to medium high and mix until the dough pulls waves from the side of the pan.

Using a plastic pastry scraper, turn the dough onto a very clean counter dusted with additional glutinous rice flour. Knead the dough until no longer tacky. Shape into a smooth cylinder and cover with cello. Refrigerate for 1 hour.

Cut a 2 inch section of the dough then dust with glutinous rice flour. Using a pasta machine, roll out the dough, first on setting one. Cut the sheet of pasta in half horizontally and then pass through the pasta machine on setting two and lastly on setting three. Then pass the sheet through the linguini cutter. Transfer the noodles to a large wire rack, carefully laying flat. Repeat until all the dough has been prepared.

Fill a 4 quart pot with water and 2 tablespoons of kosher salt. Bring to a rolling boil and add the fresh pasta. Cook until tender, about 10 minutes.

Drain the pasta, being sure to reserve a few tablespoons of water. Add 2 1/2 tablespoons of butter to the reserved liquid. Add the pasta and then parmesan and kosher salt to taste. Serve immediately.

Serves 4