Easy Egg Pasta In Ten Minutes
Making fresh pasta may seem daunting, but it is a simple luxury that you can enjoy every day.
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Prep Time: 10 Minutes
Bake/Cook Time: 2-5 Minutes


542 g (3 3/4 Cups 2 TBSP) Steve's GF Flour Blend
3 Large Eggs (Beaten)
271 g (1 Cup 3 TBSP) Water
30 g (2 TBSP) Extra Virgin Olive Oil
1-2 TBSP Rice Flour for dusting


  1. Place eggs, water, oil and Steve’s GF Flour Blend in a bowl fitted for an electric stand mixer. Using the paddle attachment, beat on medium speed for 30 seconds.
  2. Exchange the paddle for the dough hook, then knead the pasta dough at medium speed for 2 minutes until the dough is smooth and comes together.
  3. Remove the dough from the bowl, and placed on a floured surface to knead the pasta into a smooth ball.
  4. You can make different pasta shapes with your pasta either by hand, using an extruder or Kitchen-Aid pasta attachment.
    • Tip: Meal prep, and make this great pasta and dry it for meals later in the week. Make any shape you want, then allow the pasta to sit outside, uncovered for a couple hours. You can hang longer noodles on hangers to help keep their shape and allow them to dry.
    • Tip: Makes wonderful dough for shells or raviolis. Fill with your favorite ingedients and make your favorite shape for a trip to Italy right in your own home!
  1. To cook the pasta bring 1 quart of water, 3/4 teaspoon salt, and 1 tablespoon of Extra Virgin Olive Oil to a boil. Add pasta and stir occasionally to keep it cooking evenly.
    • Tip: For al dente – cook 2-3 minutes for fresh pasta depending on the thickness. For dried pasta, cook for approximately 5 minutes.

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