13 Reviews of Fresh Egg Pasta-Gluten Free

From: jackandfiona

On Feb 21, 2007

The first time I made this the dough was very fragile, but then we discovered that the flours and liquids needed time to meld together and that we needed to knead it a lot more than we were doing. It definitely needs at least an hour's sitting time before rolling out.The first time I made it, it seemed to have a rubbery texture, but I was watching Lydia's Table and she leaves salt out of her pasta for this reason. So that's what I did and it made a big difference. I find that if you have to roll it out by hand, divide the mixture into 4 first, as it is easier to get a uniform thinness through the whole sheet. But this pasta is worth buying a pasta machine for - roll on my next birthday!!!

From: lizztwozee

On Mar 16, 2004

Make sure you have a pasta machine for this recipe! The dough is incredibly stiff. I made it for a friend of mine who can't have gluten, and she said it's delicious, so taste-wise, I'd rate it highly. But production-wise, it's not easy to hand roll at all! The good news with that is that it's a tough dough to break or crumble; it really holds together, to make it easier to roll out in once piece. Just make sure you have little pieces, if you're hand-rolling. Whew! It's aerobic!

From: Chef #504556

On May 28, 2007

I was so excited to find this recipe. I thought that since I was diagnosed with Celiac's I would never have my favorite food again. Pasta! I made this with my famous creamy garlic basil sauce and it was superb. These noodles taste the same as my own homemade noodles, recipe from grandma. I have tried storebought gluten free noodles and the flavor and texture is wrong. Thank you for a great recipe!

From: SWalker

On Nov 17, 2007

This recipe is awesome! Thanks for sharing! I don't add salt to it either-thanks so much to jackandfiona-and really benefits from a lot of kneading, which is kind of fun cause what do you get to knead when you're baking gluten-free.

From: Elisa72

On Feb 26, 2006

Everyone in the family loved this! My husband said it's better than any of the gluten-free pre-made pastas that we have tried, and I agree. The dough is stiff, but not at all difficult to work using a pasta machine. We used it to make lasagna.

From: lil_mama_Clifton

On Jun 10, 2009

It turned out wonderful! My husband said it was the best GF noodles he has had!! Though I did have to add quite a bite more flour (coconut flour is what I used, because it high fiber content) For it to work well in my Ron Popeil Pasta Maker. But we loved it and the kids ask for seconds so two thumbs way up.

From: Ticker

On Mar 8, 2008

I made these two weeks ago, and will be making them again this weekend. They're fabulous! My dad, who is a celiac, said he couldn't tell the difference! We doubled the recipe, ran them through the pasta maker on the linguine setting, and had enough pasta for 4 adults with a little bit left over.

From: Fulltime Chef

On Feb 7, 2008

These noodles are great. I rolled them by hand so they cooked up kind of fat like the homemade noodles/dumplings that my family eats for the holidays. We really enjoyed them, and I look forward to getting a pasta roller in the future to roll them really thin for things like ravioli and lasagna.

From: DoveChocolatierinKY

On Oct 7, 2008

Absolutely wonderful!

From: Ligea

On Mar 18, 2009

This is a great pasta recipe; easy to mix up, it is an elastic dough that makes a pasta with a little chew - I used it to make canelloni and they came out great. I'm looking forward to using it for ravioli next.