Yummyglutenfreepasta 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
GLUTEN FREE PASTA SALAD
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
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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