Pasta

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BEAN FLOUR PASTA BY BETTE HAGMAN

1 cup of Bean Flour Mix 2 teaspoon of xanthan gum

½ teaspoon of salt 1 tablespoon of olive oil

2 eggs Cornstarch for kneading

BEAN FLOUR MIX RECIPE:

3 cups of Garfava Flour 3 cups of corn starch

3 cups of tapioca flour

                        Or

2 Cups of Garfava Flour 2 cups of cornstarch

2 cups tapioca flour 1 cup rice flour

Homemade Egg Pasta by Carol Fenster, PH.D.

½ cup Garrfava Flour ½ cup tapioca flour

¼ cup potato starch ½ cup corn starch

4 teaspoons xanthan gum 1 teaspoon of unflavored gelatin powder

½ teaspoon of salt 2 large eggs

¼ cup of water 1 teaspoon of canola oil for electric pasta machine

1 tablespoon if by hand.

HAND SHAPED PASTA:

Combine flours, cornstarch, xanthan gum, gelatin powder and salt in large bowl. In a separate bowl, whisk together the eggs, oil and water until thoroughly blended and light yellow in color.

Add egg mixture to the flour mixture and stir together. Work the dough into a firm ball. Knead for 1 to 2 minutes. Place the dough on a board or firm surface lightly floured with potato starch flour. Roll the dough as thin as possible. Cut into desired shapes, very thin for spaghetti or fettuccine, slightly wider for noodles.

MACHINE SHAPED PASTA:           If using pasta machine, mix dry ingredients and liquid ingredients, separately. Follow directions on machine. Use 1 teaspoon canola oil.