🍝 Gluten-Free Egg Pasta Recipe (Fettuccine & Lasagna Sheets)

Pro Tip (Steiner’s style)

Don’t rage-boil fresh GF pasta. A rolling boil + wild stirring can break tender noodles. Keep it gently bubbling, stir softly, and start tasting at the 2-minute mark.

Ingredients

• Steiner’s Gluten-Free All-Purpose Flour: 2 cups (spooned & leveled) / 240 g
• Eggs: 2 large / about 100 g (without shells)
• Egg yolks: 2 yolks / about 34–40 g
• Olive oil: 2 tsp / 10 g
• Salt: 1/4 tsp / 2 g
• Warm water: 2 tsp to 2 Tbsp / 10–30 g (only as needed)

Why the extra yolks?

Steiner’s blend is starch-forward and already includes xanthan gum, so the yolks add richness and flexibility (aka: rollable dough that doesn’t crumble) without needing extra gums or specialty flours.

Directions

1. Mix dry. In a large bowl, whisk together the flour and salt.
2. Add eggs + yolks + oil. Make a well in the center. Add the whole eggs, yolks, and olive oil. Mix with a fork until you get shaggy crumbs and some clumps.
3. Hydrate to “Play-Doh.” Press a handful of dough between your fingers:
   • If it won’t hold together and feels dry/crumbly, add warm water 1 teaspoon at a time, mixing after each addition.
   • If it’s sticky, dust with a light sprinkle of Steiner’s flour and keep mixing.

   Goal texture: smooth, soft, and pliable — like Play-Doh (not wet, not sandy).

4. Knead briefly (1–2 minutes). Turn the dough onto parchment or a lightly floured surface. Knead just until it looks cohesive and smoother. Don’t overwork it.
5. Rest 30 minutes (covered). Wrap the dough tightly or cover the bowl. This rest lets the starches fully hydrate and the dough become easier to roll.
6. Roll. Divide dough into 2–3 pieces (easier to handle). Roll between two sheets of parchment or use a pasta roller:
   • Parchment method: Roll to about 1/8-inch thickness.
   • Pasta roller method: Start at the widest setting, pass through 2–3 times, then gradually roll thinner to a medium setting. Don’t go paper-thin (GF dough is happier a touch thicker).
7. Cut. Dust lightly with flour, then cut into fettuccine/tagliatelle, or keep as sheets for lasagna. If making noodles, lift and toss gently with a bit of flour to prevent sticking.
8. Cook. Bring a large pot of generously salted water to a boil. Add pasta and cook 2–3 minutes (fresh GF pasta cooks fast). Stir gently during the first 20 seconds to prevent sticking. Taste early, drain, and toss immediately with sauce or olive oil.