Gluten-Free Egg Sedanini with Natural Flours
Homemade gluten-free sedanini pasta made with a blend of rice flour, potato starch, and tapioca starch, bound with egg and olive oil. This recipe uses a pasta maker to automate the mixing and extrusion process, incorporating teff flour and beetroot powder for nutrition and color. The dough requires careful sequencing of liquid additions and two kneading cycles before extrusion.
Ingredients
- 1 ¼ cups rice flour
- 1 ¾ oz potato starch
- 1 oz tapioca starch
- ⅛ cups teff flour
- ⅛ oz xanthan gum
- 1 egg
- 2 tablespoons extra virgin olive oil
- 6 tbsp water, boiling
- 1 teaspoon beetroot powderomit0vegetarianvegan
- 1 pinch salt
Instructions
- 1
Whisk together the universal flour mix thoroughly by hand
- 2
Add xanthan gum, teff flour, and beetroot powder, whisking for at least 1 minute
- 3
Prepare the liquid emulsion by beating egg and extra virgin olive oil together in the measuring cup with a spoon or fork
- 4
Connect the pasta maker to power and turn the control knob to select the automatic process
- 5
Open the lid and add the flour mix carefully, avoiding the pressure tube
- 6
Close the lid and start the pasta maker with the Start/Pause button
- 7
After a few seconds of running, pour the egg and oil emulsion in a thin stream through the holes in the lid
- 8
When small lumps begin to form, add the boiling water in a thin stream through the lid holes
- 9
Let the machine knead without watching it
- 10
When you hear an audio signal and the pressure tube begins to rotate counterclockwise, stop by turning the knob to off to halt the extrusion phase
- 11
Wait about 5 minutes, and if large lumps remain, open the lid and break them apart by hand
- 12
Restart the machine on auto and proceed to the second cycle, which will begin kneading again and start extrusion after about 3 minutes
- 13
If the initial pasta strands are poorly formed or jagged, break them apart and reinsert through the lid after pressing Pause, then restart with Start
- 14
Position a container below the outlet
- 15
Cut the pasta to the desired length using the cleaning accessory or a pasta cutter
- 16
Once the sedanini are placed, do not touch them as they will break
- 17
When extrusion completes, the machine will emit audio signals
Tips
Do not watch the machine during the initial kneading phase to avoid opening the lid unnecessarily
Add liquids in thin streams through the lid holes to ensure proper incorporation
The two-cycle process with a pause between cycles ensures proper gluten-free dough development
Good to Know
Uncooked sedanini can be dried for storage or frozen in an airtight container for several weeks
Prepare the flour mix and prepare the liquid emulsion up to 1 hour ahead; do not combine until ready to use with the pasta maker
Cook fresh sedanini in salted boiling water for 2-3 minutes until tender, or follow package guidance if dried. Serve with light sauces to highlight the delicate gluten-free pasta texture
Common Mistakes
Add liquids too quickly to avoid lumpy dough that won't extrude smoothly
Do not skip the 5-minute pause between cycles, as incomplete kneading will result in poorly formed pasta
Handle finished sedanini gently after extrusion to prevent breakage