Yummy Gluten Free Pasta!

Submitted by GlutenFreeKitten

"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!"

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 3-4

ingredients

• 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

directions

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

Reviews

[Cookiepress]

I made lasagna with this recipe. I did not however boil the pasta first, I just baked it.<br/>Before I was gf I used to make my own wheat pasta for lasagna and never boiled that either.<br/>I baked at 350 for about 40 minutes.

 

[seladae]

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

 

[Jubes]

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.