Yummyglutenfreepasta Recipes

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YUMMY GLUTEN FREE PASTA!



Yummy Gluten Free Pasta! image

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

1/3 cup tapioca flour
2 tablespoons potato starch
1/3 cup cornstarch
1/2 teaspoon salt
1 tablespoon xanthan gum (I used Guar)
2 large eggs
1 tablespoon oil

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

GLUTEN FREE PASTA SALAD



Gluten Free Pasta Salad image

A light and tasty pasta salad treat great for any occasion. It's so good you can substitute wheat pasta for your non GF friends (but why, they'll never know if you don't tell them!) Note: For best results use Tinkyada brown rice spirals. This rice pasta is very easy to prepare and tolerant of overcooking without becoming mushy.

Provided by Italiano Cuccina Si

Categories     Egg Free

Time 30m

Yield 8 40z servings, 6-8 serving(s)

Number Of Ingredients 15

16 ounces brown rice pasta (Tinkyada spirals)
4 ounces sun-dried tomatoes (chopped)
1/2 cup pine nuts (toasted)
4 ounces feta cheese (crumbled)
1/4 cup fresh basil (chopped)
2 garlic cloves (minced)
1/2 red bell pepper (finely diced)
1/2 red onion (finely diced)
4 ounces hard italian salami (small cubed)
1 green onion (chopped)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons oregano
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Steps:

  • Cook pasta according to package directions (about 10 minutes in boiling water until al dente).
  • Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
  • Cool pasta in cold water and drain well.
  • Add remaining ingredients to a large bowl and mix well.
  • Add olive oil mixture and mix well.
  • Serve immediately or let marinate overnight in tight container.
  • Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.

Nutrition Facts : Calories 318.5, Fat 25.8, SaturatedFat 6.8, Cholesterol 31.2, Sodium 1033.6, Carbohydrate 16.4, Fiber 3.4, Sugar 9.8, Protein 9.9

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