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Fresh Egg Pasta Gluten Free Recipe

   
 

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     Fresh Egg Pasta Gluten Free

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   6 - 8

Ingredients
1/2 cup tapioca flour
1/2 cup cornstarch
3 Tbsp potato starch
3/4 tsp salt
4 1/2 tsp xanthan gum
3 large eggs (or 4 - 5 egg whites)
1 1/2 Tbsp vegetable oil
 

Instructions
1. In a medium bowl combine flours, salt, and xanthan gum. 2. Beat the eggs lightly and add the oil. 3. Pour the egg-oil liquid into the flour mixture and stir. 4. This will feel much like pastry dough. 5. Work the dough into a firm ball. 6. Knead for 1 to 2 minutes. 7. Place the ball of dough on a potato starch - floured (rice flour turns noodles gray) breadboard and roll as (thin as possible). 8. This dough is tough and, when almost transparent, will still handle well. 9. Cut into desired shape. 10. For fettuccine and spaghetti, slice very thin strips. 11. For a noddle casserole, make slightly wider noodles. 12. If using for lasagne, cut into 1-1/2 by 4 inch rectangles. 13. To cook pasta; cook in salted boiling water, to which 1 Tbsp of oil has been added, for about 10 - 12 minutes depending on the thickness and size of your pieces. 14. You will have to test for doneness. 15. Rince and drain well.
NUTRIONAL FACTS- Serving size- 1 (33 g) Servings per recipe - 6 Amount per serving- percent Daily Value Calories 125.3 Calories from Fat 53 -- 42 Total Fat 5.9 G - 9 Saturated Fat 1.2 g - 6 Cholesterol 105.7 mg - 35 Sugars 0.3 g - 13 Sodium 329.4 mg - 4 Total carbohydrate 14.0 g - 1 Dietary fiber 0.3 g - 1 Sugars 0.3 g - 7 Protein 3.5 g - 7


Originally Submitted
4/9/2011





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