Gluten Free Tagliatelle & Pappardelle Pasta

Gluten Free

Gluten Free Tagliatelle & Pappardelle Pasta

Gluten Free Tagliatelle & Pappardelle Pasta

Prep: 2 Hours
Cook: 5 Minutes

Difficulty: Medium

Serves: 4


  • 500g Molino Filippini Buckwheat Pasta Mix
  • 5 whole eggs
  • 2 egg yolks
  • 40g of water
  • 20g sunflower oil
  • Corn or rice flour for dusting

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Put the Filippini Buckwheat Pasta Mix in a large bowl, add the whole eggs, egg yolks, oil and water, and mix thoroughly. Continue mixing until a ball of dough is formed.


Cover it with a damp kitchen towel and let it rest in the refrigerator for 40 minutes.


Take the dough and roll it into a 2 mm thick sheet, lightly dusting the work surface to prevent sticking. When rolled out lightly dust the sheet again then fold back and forth on itself to make cutting easier.


Cut the folded sheet with a sharp knife into 5mm strips for Tagliatelle or 10mm for Pappardelle. You can of course use a pasta machine at this point.


Transfer the pasta to a tray dusted with rice or corn flour. Let the pasta rest for 30 minutes.


Cook in boiling salted water for 3 to 4 minutes and serve with your favourite sauce.

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