Improved Gluten Free Pasta – a delicious recipe with tapioca flour, sweet rice flour, potato starch, cornstarch, bean flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Sift dry ingredients together and stir in a stand mixer with a bread attachment.
2
In a separate bowl beat together the eggs and oil.
3
Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
4
Let the mixer knead this dough until thoroughly mixed.
5
Form a ball of dough and wrap in plastic wrap.
6
Refrigerate the dough for at least an hour.
7
The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
8
Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
9
Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
10
Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.
253
kcal
Calories
10
g
Fat
30
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup tapioca flour, 1/4 cup sweet rice flour, 1 tablespoon potato starch, 1/3 cup cornstarch, and more.
Yes, Improved Gluten Free Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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