Comments on: Fresh Gluten Free Pasta

By: Ruth

Ruth — Mon, 22 Nov 2010 18:35:09 +0000

Thanks for the tips, Nicole! I’ll have to try it again.

By: Nicole

Nicole — Tue, 16 Nov 2010 02:08:17 +0000

Hi, Ruth,
I’m sorry this didn’t work out well for you. If it wasn’t sticking together well, that likely means that there was a problem with the xanthan gum. Make sure there is enough xanthan gum, and that you are blending it properly to activate the xanthan gum (Step 1 in the recipe). Also, check the consistency. Don’t be afraid to add a bit more gf flour by the tablespoonful to get to the proper consistency. If the dough is too wet and not stiff enough for that reason, you can have trouble rolling it out. Don’t give up!
I hope this is helpful.
Warmly,
Nicole

By: Ruth

Ruth — Mon, 15 Nov 2010 23:12:52 +0000

I tried this, and while it was okay, it was far from what I hoped. It seemed kind of doughey. But when I tried to roll the dough thinner, it wouldn’t stick together very well.

What am I doing wrong?

By: Ruth

Ruth — Mon, 15 Nov 2010 20:43:20 +0000

I just got my ravioli cutter in the mail and I can’t wait to try this recipe! Thanks for sharing it.

The store sells store bought GF ravioli but it’s so expensive and it’s filled with cheese (we’re sensitive to dairy) so this looks awesome! :)

By: Nicole

Nicole — Thu, 16 Sep 2010 15:52:05 +0000

Hi, Mike,
I’m so glad this worked out well for you. I don’t make fresh pasta that often, but whenever I do, I wonder why I don’t make it more often. :) Thanks for posting…
Warmly,
Nicole

By: Mike Irwin

Mike Irwin — Tue, 14 Sep 2010 23:23:49 +0000

strozzapreti forgot the “I”

By: Mike Irwin

Mike Irwin — Tue, 14 Sep 2010 21:52:18 +0000

amazing, I’d forgotten what fresh pasta tastes like
I did lasagna, and strozzapret.
Thanksi

By: Heather

Heather — Thu, 08 Jul 2010 01:50:33 +0000

I know this may have come a little late. But I pre-make GF All purpose flour. And I store it in a container. You can use it for pancake,Breads, Pretzles and many other things.
Here is the recipe below.
This recipe makes 7 3/4 cups of All Purpose GF Flour
2 1/2 C.Rice Flour
1 C. Potato Starch
1 C. Sorghum Flour
1 C.Tapioca Flour
1/4 C. Cornstarch
1/4 C. Garbanzo Bean Flour
2 TBS. Xanthan Gum
Sift 2 or 3 times to ensure mix’s well and store in an air tight container

A great book that is fast and easy recipes is
Wheat-Free Gluten-Free Cookbook for Kids and Busy Adults.Sells for 16.95 and Barns and Nobles.

By: Nicole

Nicole — Mon, 11 Jan 2010 03:02:22 +0000

Hi, Catherine,
I have never tried a pasta machine with gluten free flour, but I would say that this recipe would probably work if you dust it generously with flour as it is going through. I wouldn’t worry about drying the dough out, since you’re going to cook it in water. I very rarely dust things with flour, though, because it kills me to sacrifice the flour, which is one of the most expensive ingredients in gf recipes. I almost always prefer to roll out dough between two sheets of plastic wrap, but if you’re willing to use extra flour, I’m sure you could use a pasta machine. Please let us know how it goes if you try it!
Warmly,
Nicole

By: Catherine

Catherine — Fri, 08 Jan 2010 19:31:47 +0000

Nicole,
Have you tried this with a pasta machine? I have one of the ones that rolls the dough flat (much easier than rolling pins) but not sure if the consistency of this reciped would lend itself to the machine? When I was still doing wheat I couldn’t work with full whole-wheat pasta dough in the machine–had to make it half and half in order to make the dough workable, so just wondering if that might be the case with this recipe? Thoughts?
Thanks!
Catherine