Which Flour To Use For Homemade Pasta?

[FinsUp]

I am going to attempt (with the help of my Italian neighbor) to make some ravioli. I have some Authentic Foods Multi Blend gluten-free Flour which I understand I can substitute directly for regular, all-purpose flour. Or I could try the pasta recipe from Wheat-Free Recipes and Menus by Carol Fenster which uses brown rice and tapioca flours, potato and corn starches, xanthan gum, and gelatin powder. Has anyone tried either of these approaches? Our local natural foods store carries one pound of frozen gluten-free cheese ravioli (10 pieces) for $19.00! Egads!

[lpellegr]

Here's a post from another thread. I don't know if this will help because he doesn't specify what flours or whether there is Xanthan gum in it. I have made noodles using Bette Hagman's recipe and they were good except for tasting and smelling very eggy. I think your Italian neighbor could see if this recipe will work. Let us all know how it turns out!

All you need for the dough is (for 1 person):

100 g of gluten-free flour mix;

1 egg (all of it);

1 table spoon extra virgin olive oil.

The time required is much shorter than ordinary homemade pasta, 'cause it's not a good idea to let pasta layer dry out: they'll break!

I get helped by using a bowl, in which I put almost all flour. Into it I add at a time the egg and the olive oil. I stir it all with a spoon. Then, when the dough starts to be drier, I shape a ball with my hands, I put it on the table and I handle it as grandma would. Once the dough is homogenous, I can either cut it into spaghetti (with the proper machine), or into layers, which will be then cut into tagliatelle rather than lasagne...

As ordinary homemade pasta, it is to be boiled in salted water for a few minutes. Then your pasta can be flavoured with a sauce. Sauces can range from very dry (aglio olio e peperoncino = garlic, e.v. olive oil and chilly) to something made with tomatoes, cream or even fish!!

Many greetings from Italy

Fabio Max