Yummy Gluten Free Pasta Recipes
YUMMY GLUTEN FREE PASTA!
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!
Provided by GlutenFreeKitten
Categories Lactose Free
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Beat eggs lightly, add oil and mix into dry ingredients.
- Work into a ball and kneed for a a few minute.
- Put through your pasta maker following its instructions.
- (Stuff with filling if you are making ravioli).
- Cook pasta in boiling water with salt and oil.
- The book says it needs 10-20 minutes, I found 5-8 worked for me.
- 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.
Nutrition Facts : Calories 167, Fat 7.9, SaturatedFat 1.6, Cholesterol 141, Sodium 439.2, Carbohydrate 18.8, Fiber 0.5, Sugar 0.5, Protein 4.7
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- To a food processor, add almond flour, tapioca starch, and sea salt and pulse to combine. Add egg and egg yolks and pulse until a doughy texture forms (see photo). If still tacky and it sticks to your hands, add a bit more almond flour and tapioca starch a little at a time until it's more of a moldable dough.
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