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Homemade Pasta - Verdict

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I was SO psyched to read this recipe... from a link posted here that took me to Recipezaar for pasta dough from a recipe in "More From the Gluten Free Gourmet" by Bette Hagman. Here's the recipe:


1/2 cup tapioca flour

1/2 cup cornstarch

3 tablespoons potato starch

3/4 teaspoon salt

4 1/2 teaspoons xanthan gum

3 large eggs (or 4 or 5 egg whites)

1 1/2 tablespoons vegetable oil


In a medium bowl, combine flours, salt, and xanthan gum.

Beat the eggs lightly and add the oil.

Pour the egg-oil liquid into the flour mixture and stir.

This will feel much like pastry dough.

Work the dough into a firm ball.

Knead for 1 or two minutes.

Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.

This dough is tough and, when almost transparent, will still handle well.

Cut into desired shape.

For fettuccine and spaghetti, slice very thin strips.

For a noodle casserole, make slightly wider noodles.

If using for lasagne, cut into 1 1/2-by-4-inch rectangles.

To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.

You will have to test for doneness.

Drain and rinse well.

I made it yesterday and was thrilled to find how workable the dough is!! But trying to put it thru a pasta rolling machine was a disaster. It wouldn't hold its shape... BUT I managed to roll it out w/ a rolling pin (GOOD upper body workout!) and made perogies!!

Next time I'll roll it even thinner, as the perogies were too much pasta and not enough potatoes. Plus, I'd cut the circles a little bigger to allow for more filling... I cut about 3" diameter circles.

Next... I'll try pot stickers and ravioli!!

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