2 Reviews

Lovely sauce that was super easy to prepare and used fresh basil from our garden. I made the gluten-free pasta using 250 grams of Orgran brand blended gluten-free flour and 50 grams of sorghum flour. I added an extra 1/4 teaspoon of xanthan gum. I think next time would add an extra tablespoon of oil to the pasta as this would make it a little easier to roll. Kept the salt to the two teaspoons and thought that was the right amount for taste. I rolled my pasta out a little unevenly....but found the thinner pasta cooked up much better. Keep the thickness of the pasta no more than 2 mm and dusted them once cut with a small amount of flour to keep them from sticking. Other than my pasta being a bit thick....so it took longer to cook......we all enjoyed the dish. I think this pasta was a good gf pasta as it was easy to make and fairly easy to roll and held together when boiling. The pasta definitely has potential for something like a cheese or meat filled ravioli. Photo to be posted. Made for PAC April 2012.

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**Jubes** April 08, 2012

Other than cutting the salt in half made this as written. Very nice, flavorful side dish tonight. Great sauce too. Definately a keeper here. Made for New Zaar tag.

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weekend cooker January 04, 2012
Gluten Free Fettuccine With Tomato Basil Sauce