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    You are in: Home / Recipes / Improved Gluten Free Pasta Recipe
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    Improved Gluten Free Pasta

    Average Rating:

     2 Total Reviews

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    • on January 12, 2010

      Made the recipe using garbanzo flour since that is all I had. Will try using some Great Northern when I can get my hands on it. Consistency was great, I made lasagne noodles using my kitchenaid attachment. I made sure that the dough was not sticky and floured it in between steps, and it went through beautifully. Setting 5 worked well, I may try 6 next time just to see how thin I can go. 5 minutes cooking time seemed perfect, every sheet held up well. Yummi Lasagna!

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    • on May 11, 2009

      Although the raw dough tastes terrible, don't be fooled! This pasta is delicious! I hand-rolled it into ravioli for my boyfriend who has Celiac's, and he gave it rave reviews. I also thoroughly enjoyed it, and would gladly substitute it for normal pasta any day. The dough is incredibly sturdy, and is a good arm-workout if you are hand-rolling! Enjoy! It really is fantastic!

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    Nutritional Facts for Improved Gluten Free Pasta

    Serving Size: 1 (80 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 218.9
     
    Calories from Fat 81
    37%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.0 g
    10%
    Cholesterol 186.1 mg
    62%
    Sodium 452.2 mg
    18%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.4 g
    1%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    tapioca flour

    bean flour

    xanthan gum

    Detailed Nutrition Values About Nutrition Info
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