Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (dried eggs)

View liquid egg formulation

Yield 6 servings


Part 1 – Gluten-Free Pasta

Ingredients Percent (%) Grams Volume
Egg, whole, dried 8.68 86.78 1 cup
Water 26.03 260.33 9 fl. oz.
Flour, gluten-free blend, plus additional as needed 62.50 625.00 5 cups
Olive oil 2.79 27.89 2 tbsp.
Total 100.00 1000.00

Method of Production:

  1. In a bowl, whisk the dried whole egg, water and oil together.
  2. On a work bench, form the flour into a well.
  3. Add the egg mixture into middle of well.
  4. Gently fold the sides of the flour into the well causing the flour to absorb the egg mixture.
  5. Mix until a dough is formed; form the dough into a ball and refrigerate for at least 2 hours.
  6. Using a pasta sheeter, run the dough through per the machine’s instructions to create a 1.5 millimeter thick sheet.
  7. Cut the pasta into desired widths.
  8. Toss the cut pasta with flour and place on a floured sheet pan. Cover with plastic wrap and refrigerate until ready to cook.


Part 2 – Alfredo Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 12.97 181.56 13 tbsp.
Cream, heavy 69.36 971.23 32.5 fl. oz.
Salt, fine 0.28 3.89 1/2 tsp.
Nutmeg, ground 0.30 4.13 1 3/4 tsp.
Parmesan cheese, grated 5.99 83.85 3/4 cup
Pecorino Romano cheese, grated 8.98 125.66 1 cup
Egg yolk, dried 0.95 13.36 10 tsp.
Water 1.17 16.32 0.5 fl. oz.
Total 100.00 1400.00

Method of Production:

  1. In a saucepan over medium heat, melt the butter; add the heavy cream, stirring constantly to combine.
  2. Add the nutmeg, salt and grated cheese; continue to heat until the cheese is melted.
  3. In a small bowl, whisk the dried egg yolk and water together.
  4. While whisking, add the egg yolk mixture to the saucepan and continue heating over medium low heat for 3 to 5 minutes
  5. Continuously stir to avoid overcooking the egg. Mixture should slightly thicken.
  6. Remove from heat and keep warm until ready to serve.



Ingredients Percent (%) Grams Volume
Part 1 - Gluten-free pasta 32.00 912.00
Pancetta, diced 8.00 228.00 2 3/4 cup
Part 2 – Gluten-free Alfredo Sauce 48.00 1368.00
Green peas 4.00 114.00 2 cups
Parsley, fresh, chopped 4.00 114.00 2 cups
Parmesan cheese, grated 4.00 114.00 1 cup
Total 100.00 2850.00

Method of Production:

  1. In a large stockpot over medium heat, bring 4 quarts of water to a boil.
  2. Drop the pasta in the water and cook until al dente, approximately 2-3 minutes. Drain the pasta.
  3. Meanwhile in a large sauté pan over medium high heat, cook the diced pancetta until the fat has rendered and it is golden brown.
  4. Add the reserved Alfredo sauce and bring to a simmer.
  5. Gently toss the warm sauce with the pasta; add the peas and toss to combine.
  6. Remove from heat and plate by twisting in bowl, spooning remaining sauce over pasta. Garnish with chopped parsley and additional parmesan cheese, if desired.


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Main Dishes