• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Make Your Own Pasta?
0

10 posts in this topic

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!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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.

0

Share this post


Link to post
Share on other sites

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?

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites
Ads by Google:


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! ;-) )

0

Share this post


Link to post
Share on other sites

:) 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

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,452
    • Total Posts
      930,631
  • Member Statistics

    • Total Members
      63,875
    • Most Online
      3,093

    Newest Member
    CJmommy
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement.  Hang in there. 
    • Called my GI doctor today to make sure he is going to look at my small intestine and do biopsy for Celiac for my EGD and he is. Thanks for the tip everyone about have to start eating gluten again. The office told me to break my gluten free diet and start eating gluten everyday until my EGD. Here's to being miserable again for a few weeks 🍻🍞😩
    • I can completely relate! The horrible mental effects that I have been living with for years is the absolute worst side effect of eating gluten, HANDS DOWN. Worse than the endless tummy aches, worse than the constant diarrhea, worse than the week long migraines, worse than the daily fatigue and body pain.... I honestly though there was something seriously wrong with me and hated my life because of how I felt mentally. I always felt like I was drowning, not in control of my thoughts, trapped in some unexplained misery. My head was always so cloudy, and I was mad because I always felt so slow and stupid. I would feel so lethargic and sad and empty while at the same time be raging inside, wanting to rip out of my own skin. I was mean, terrible, would snap at the people closest to me for no good reason and just felt like I hated everyone and everything. Think of how crappy you feel when you have a terrible cold and flu - I felt that crappy, but mentally. Some days were really bad, some were mild. I always thought it was because I was getting a migraine, or because I had a migraine, or because I had just overcome a migraine, because I didn't sleep well, because....always a random reason to justify why we have all these weird unrelated symptoms before we get diagnosed. I'm happy to say that I have been gluten-free for about 2 months now and though I am not symptom free, the first thing that improved was my mood. I no longer feel foggy and miserable. For the first time in years, my head is clear, I can actually think, and I feel positive and like I am in control of what's going on in my head. I don't hate the world. I don't spend every day bawled up on the corner of the couch depressed and angry. The release of these horrible symptoms is enough to never make me want to cheat, no matter what I have to miss out on. So insane how a little minuscule amount of a stupid protein can wreck such havoc. 
    • I wanted to collect some of the info on NCGI in one place so that visitors who test negative but may still have an issue with gluten can be directed there. I'll add to this post as I find new links, but feel free to add or contribute anything you think may be of use!  Matt ---   Useful links: An overview from Alessio Fasano, one of the world's leading researchers on celiac and gluten sensitivity: https://www.youtube.com/watch?v=VvfTV57iPUY Umberto Volta, another leading researcher in the field gives some of the latest findings about NCGI:  Presentation slides from Dr Volta's visit to Coeliac UK  - NCGS about halfway through A scholarly overview from celiac disease magazine: https://www.researchgate.net/profile/Knut_Lundin/publication/232528784_Non-celiac_Gluten_Sensitivity/links/09e415098bbe37c05b000000.pdf A good overview from a sceptical but fair perspective: https://sciencebasedmedicine.org/a-balanced-look-at-gluten-sensitivity/ Another overview: https://celiac.org/celiac-disease/understanding-celiac-disease-2/non-celiac-gluten-sensitivity-2/ University of Chicago's excellent celiac site's take: http://www.cureceliacdisease.org/category/faq-non-celiac-gluten-sensitivity/ A compelling account in the British Medical Journal from an NCGI patient: http://www.bmj.com/content/345/bmj.e7982 Here's some positive news about a potential new test: http://www.medicaldaily.com/non-celiac-gluten-insensitivity-blood-test-392850 NCGI in children:    NCGI and auto immune study: https://www.ncbi.nlm.nih.gov/pubmed/26026392 Also consider: Fodmaps: http://www.kcl.ac.uk/lsm/research/divisions/dns/projects/fodmaps/faq.aspx This Monash study: http://fodmapmonash.blogspot.co.uk/2015/03/the-truth-behind-non-celiac-gluten.html suggested some who think they're reacting to gluten should actually be reducing fodmaps Sibo: http://www.webmd.boots.com/digestive-disorders/small-intestinal-bacteria-sibo  
    • I was just diagnosed in March and I totally feel you. I'm having a hard enough time with determining which lip glosses are safe, let alone all my face products etc. I feel like this 'grey area' is the biggest annoyance with Celiac. So many foods/cosmetics I thought were safe after reading the ingredient list are actually not safe at all! One website says it's safe, one says its not. All these unfamiliar ingredients and even after googling term after term still so many grey areas!! I'm sure in time it gets easier and second nature and you learn by trial and error but holy this constant uncertainty is super annoying haha.
  • Upcoming Events