Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 I've made homemade pasta before (ravioli), but I cheat and use a mix (Orgran). I did use my Mum's pasta maker last time and found you really need the dough to be quite stiff or will stick to the rollers. When I roll it by hand I normally keep the dough really soft. We have this recipe in the files. The mix I buy has bean flour in it which I think gives the pasta more flavour. Pasta Mix Source: the Gluten-free Gourmet cooks fast and healthy With this dry mix on hand, it takes only a few minutes to add the eggs and oil to turn out fresh egg pasta for dinner. In experiminting with egg substitutes in the pasta, I've found they work very well. 2 cups tapioca flour 2 cups cornstarch (cornflour) 3/4 cup potato starch flour 1 tbsp (3 tsp) salt 5 tbsp (1/4 cup + 3 tsp) xanthan gum Blend the flours,salt, and xanthan gum well. Store in a covered container in a dry place. Makes 5 batches of pasta. Each making 2-3 servings. TO MAKE PASTA: Put 1 cup pasta base mix in a medium bowl. Mix in 1/2 cup liquid egg substitute plus 1 tbsp (3 tsp) vegetable oil. Stir together until this forms a ball. Work with the hands, kneading gently on a cornstarch- covered board until the dough is firm and not at all sticky. Roll out as thin as possible, using more cornstarch to duct the board, and cut into desired shape-thin spaghetti, wide noodles, lasagne shape(2 " x 6 " /5 x 15 cm) or manicotty shape (4 " /10cm squares). Or put the dough through an Atlas pasta cutter. Cook the spaghetti or noodles in boiling salted water to which a few drops of cooking oil have been added for 10-12 minutes or until the pasta tests done. Follow recipes directions for other shapes. , " Stephanie J. Stiavetti " <steph wrote: > > I just borrowed a friend's pasta maker and I want to try my hand at > homemade pasta! I've never done it before though, and I'm worried > about using rice flour. > > any tips or advice? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 What did you use for the egg substitute? This sounds good! Tracey " Kim " <bearhouse5 wrote: > With this dry mix on hand, it takes only a few minutes to add the eggs and oil to turn out fresh egg pasta for dinner. In experiminting with egg substitutes in the pasta, I've found they work very well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 I haven't actually made this recipe. I think it was Amy that originally posted it, maybe she knows. I would say it would need to be a binder of some sort. The commercial mix I use doesn't need eggs. Sorry not be of more help, Kim. , " Tracey " <tracey2618 wrote: > > What did you use for the egg substitute? This sounds good! > Tracey > > " Kim " <bearhouse5@> wrote: > > > With this dry mix on hand, it takes only a few minutes to add the eggs > and oil to turn out fresh egg pasta for dinner. In experiminting with > egg substitutes in the pasta, I've found they work very well. > Quote Link to comment Share on other sites More sharing options...
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