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Make Your Own Pasta?
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I have finally found one brand of corn pasta that is good, but the store is not close. Plus it is only spaghetti, and I wanted some other pasta options. I don't care for the plain rice pasta all that much. Does anyone make their own pasta? I know the recipe is basically flour and water and egg if you want it. I'm trying to find out if it is worth my time and money spent on a pasta press.

Any thoughts? Recipes would be appreciated if you have a good one.

Thanks!

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I have made my own with sucess, but even I'll admit, it's a bit time consuming, with a press or not. The actuall process doesn't really take long, but drying does and if you don't dry them, you need to freez and then it gets chewy. Of all the gluten-free cooking I do, pasta is my least favorite.

I have found the best rice pasta at Asian markets, and they have everything from elbow noodles to flat linguini type noodles, even spirals. The only ones I haven't found in the Asian markets are a lasagna and bow tie type noodles.

If your market is far... try and stock up. At least the store bought dry stuff doesn't take up freezer space.

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Kathleen,

Have you found that you can't just cook the pasta once you make it? Without drying? I haven't tried making gluten-free pasta, but before I went gluten-free, if I were to make lasagna, I'd pull out my pasta machine (not a press, but a roller type). Same thing if I were to make ravioli. Is there something about the gluten-free pasta recipes that doens't allow fresh pasta to be cooked?

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I am a real newbie to celiac disease (diagnosed one week ago) but I was diagnosed in New Zealand, where the product selection is definitely different than in the U.S. One of the few gluten-free products I have tried is a rice/quinoa spaghetti made by Corelli, in Bolivia. I couldn't tell this pasta from regular, not in taste nor texture nor how it cooked, how it was after sitting out, refrigerated as leftovers, nothing. I wonder if any of the US stores offers this brand? I am a baker (using wheat in my previous life ;) ) and know that making your own pasta is a drag even with wheat. Never tried it without, sorry.

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When I have made pasta in the past, I have been able to cook it after making it without problems. But if you hadn't worked the dough enough it usually dissintegrates(sp?) in the water if you cook it right away. I don't know if this changes with gluten-free pasta though, but I do cook it right away.

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huh... I've never had the semolina pasta I make disintegrate when cooking it right away... Learn something new every day! I'll have to give it a try, because I enjoyed making fresh pasta and thought that - for many dishes - if I had the time, it was worth it. (My husband, who - while Italian, but not celiac - won't touch pasta, would always help me make it, and he was better at it than I am! ;-) )

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:) Kathleen,

Have you tried to make lasagna in a round pie pan and use soft corn tortilla's instead of the traditional lasagna shaped pasta. I have done this using more of a mexican seasoning with ground beef, tomato sauce and shredded cheese. Bake 20 minutes at 350F. A great easy substitute!

Donna

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We have had GREAT success with Ancient Harvest's Quinoa pasta products. If they aren't in the healthfood stores, try mail order. My 11-year-old daughter and I are both celiacs, and her biggest heartbreak was giving up mac 'n' cheese. With these quinoa elbows, you can't tell the difference...just don't overcook! Also, The Gluten-Free Gourmet by Betty Hagman has a whole section on how to make gluten-free pasta. And if you go online to Glutensolutions.com, they will send you a catalog with a bunch of pasta products in it. Good luck and don't give up! Dana

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Thanks for all the feed back. I like the idea about the corn tortillas for Mexican Lasagna. Maybe when I have a few hours free, I'll try to make some raviolli.

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I buy pasta -- it's just not worth the effort to me. I like Tinkiyada and I just tried Cornitos and it was good too. I do make my own gluten-free ravioli (cheese or beef) and they are quite good, but time consuming to make. I make them in bulk and freeze to use later.

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