Guest guest Posted March 2, 2001 Report Share Posted March 2, 2001 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 2C. tapioca flour 2C. cornstarch 3/4C. potato starch flour 1TBS. salt 5TBS. xanthan gum Blend the flours,salt, and xanthan gum well. Store in a covered container ina dry place. makes 5 batches of pasta. Wach 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 i TBS. vegitable 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 baord, and cut into desired shape-thin spaghetti, whide noodles, lasagne shape(2 " x 6 " ) or manicotty chape (4 " squares). Or put the dough through an Atlas pasta cutter. Cook the spaghettie 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. Quote Link to comment Share on other sites More sharing options...
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