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    You are in: Home / Recipes / Yummy Gluten Free Pasta! Recipe
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    Yummy Gluten Free Pasta!

    Yummy Gluten Free Pasta!. Photo by **Jubes**

    1/5 Photos of Yummy Gluten Free Pasta!

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    GlutenFreeKitten's Note:

    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!

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    Units: US | Metric


    1. 1
      Combine dry ingredients.
    2. 2
      Beat eggs lightly, add oil and mix into dry ingredients.
    3. 3
      Work into a ball and kneed for a a few minute.
    4. 4
      Put through your pasta maker following its instructions.
    5. 5
      (Stuff with filling if you are making ravioli).
    6. 6
      Cook pasta in boiling water with salt and oil.
    7. 7
      The book says it needs 10-20 minutes, I found 5-8 worked for me.
    8. 8
      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.

    Ratings & Reviews:

    • on September 14, 2010


      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.

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    • on December 12, 2009


      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

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    • on April 12, 2008


      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 Gluten Free Ravioli Filling 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.

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    Nutritional Facts for Yummy Gluten Free Pasta!

    Serving Size: 1 (45 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 167.0
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.6 g
    Cholesterol 141.0 mg
    Sodium 439.1 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 0.5 g
    Sugars 0.4 g
    Protein 4.6 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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