Prep 1 hr
Cook 0 mins
Ok so this recipe is from Bette Hagman's Gluten Free Gourmet. It was so easy and yummy I had to share it with the rest of you. I made this into Ravioli and lasagna and both were amazing! I would recommend using a pasta maker because this dough is tough! It would be hard to roll by hard! I doubled, and tripled this recipe and it was fine. On it's own it does not make too much, maybe enough for 1 small lasagna. This is done best with 2 people...also a bottle of red wine helps the process!
- 1⁄3 cup tapioca flour
- 2 tablespoons potato starch
- 1⁄3 cup cornstarch
- 1⁄2 teaspoon salt
- 1 tablespoon xanthan gum (I used Guar)
- 2 large eggs
- 1 tablespoon oil
- Combine dry ingredients.
- Beat eggs lightly, add oil and mix into dry ingredients.
- Work into a ball and kneed for a a few minute.
- Put through your pasta maker following its instructions.
- (Stuff with filling if you are making ravioli).
- Cook pasta in boiling water with salt and oil.
- The book says it needs 10-20 minutes, I found 5-8 worked for me.
- If you want to save pasta for later freeze before boiling. Flash freeze raviolis individually before putting into a bag so they don't stick together.
I made lasagna with this recipe. I did not however boil the pasta first, I just baked it.
Before I was gf I used to make my own wheat pasta for lasagna and never boiled that either.
I baked at 350 for about 40 minutes.
I changed a few things as I'm allergic to corn and eggs so no cornstarch or xanthan gum. It's a great recipe and made a delicious pizza crust
Fantastic gluten-free pasta! I doubled the recipe and used Aussie cup measurements, 70gram eggs (large) and olive oil. The pasta was very soft -so I incorporated more tapioca flour as I kneaded it. Spread some tapioca flour on my bench to roll out the pasta and on my fork to press together the ravioli. Wrapped in cling-wrap to rest for 30 minutes before rolling out. I did try the pasta press but my dough was very soft and pliable. I used a rolling pin with great success. I didn't find the dough hard to work with at all. Perhaps my eggs were larger or I added a larger amount of oil . 1 Aussie tablespoon equals 4 teaspoons. I made my pasta into ravioli and used your Recipe#263927 as filling. Topped with a gluten-free bottled sauce and fine slices of parmesan cheese. This is the best gluten-free pasta I have tasted. I cant wait to make it again to use in my lasagne. *Reviewed for PAC Spring '08* Thanks GlutenFreeKitten this pasta was wonderful and a real budget saver too :) Photos to be posted also.