Improved Gluten Free Pasta Recipe

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Improved Gluten Free Pasta
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Ingredients
9
Count
Nutrition
282
Calories
Total time
63
Minutes
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Ingredients:

  • 1/4 cup tapioca flour
  • 1/3 cup cornstarch
  • 1/3 cup bean flour
  • 1/2 tsp salt
  • 1 tbsp xanthan gum
  • 3 medium eggs
  • 1 tbsp oil

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.78 Kcal (1180 kJ)
Calories from fat 81.59 Kcal
% Daily Value*
Total Fat 9.07g 14%
Cholesterol 163.68mg 55%
Sodium 586.35mg 24%
Potassium 71.23mg 2%
Total Carbs 45.26g 15%
Sugars 1.84g 7%
Dietary Fiber 9.86g 39%
Protein 8.06g 16%
Vitamin C 0.4mg 1%
Iron 1.3mg 7%
Calcium 32.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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