tag:blogger.com,1999:blog-4706374459042869519.post8374772758387774696..comments2023-10-06T09:08:06.583-06:00Comments on No Gluten, No Problem: Recipe: Homemade Pastapeterbronskihttp://www.blogger.com/profile/17048848527195520324noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-4706374459042869519.post-14041817347890562282014-05-18T16:19:16.737-06:002014-05-18T16:19:16.737-06:00The flours here used are pretty much starchy ones ...The flours here used are pretty much starchy ones and being a low carb those don't work for me however , you did answer a question I had about using xanathan ratio to flours. I'm hoping this will work with almond flour alone.should I up this ratio because of the lack of starch?Unknownhttps://www.blogger.com/profile/10651008887210303270noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-28853146750192472742013-05-14T19:05:24.491-06:002013-05-14T19:05:24.491-06:00Hello! I just wanted to share that I made your rec...Hello! I just wanted to share that I made your recipe today and loved how this pasta came out! This was my first time ever making pasta. Well, I did have to tweak it a little because some reason the eggs never turned the flour into dough, just dry powder, so I added another egg and a drizzle of olive oil and threw it in my mixer. It finally became moist and I was able to roll it out (mine seemed like a tough dough) but it worked in the end. I loved how pliable the pasta strips are. I'll be sharing about this in a post soon but here's a peek at what I made tonight with it: http://mommyimhungry.blogspot.com/Rachelle Shttps://www.blogger.com/profile/11680763165749938261noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-78718732763829171492013-03-21T16:19:15.556-06:002013-03-21T16:19:15.556-06:00Arrowroot powder is an alternative thickening agen...Arrowroot powder is an alternative thickening agent to wheat flour & cornstatch. <br />AP thickening power is twice that of wheat flour so an adjustment needs to be made in the amount. AP may also be called Arrowroot flour.<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-72675551698349452022012-05-01T05:32:22.962-06:002012-05-01T05:32:22.962-06:00Hi J Gotay... Yes, the pasta could be made with an...Hi J Gotay... Yes, the pasta could be made with any number of gluten-free flours. These days, we use our Artisan Gluten-Free Flour Blend. The recipe, and ingredient substitutions, are here:<br /><br />http://noglutennoproblem.blogspot.com/2010/04/artisan-gluten-free-flour-blend.html<br /><br />You could use brown rice flour plus cornstarch, potato starch, arrowroot flour, or another starch to complement the whole grain rice.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-27143678187985291672012-04-29T18:15:15.012-06:002012-04-29T18:15:15.012-06:00Could the pasta be made only with the brown rice f...Could the pasta be made only with the brown rice flour? We do not eat most grains, except for the some brown rice and beans once in a while, but my 8 years old misses pasta, so I'm looking for an alternative. Could the tapioca flour be substitute with flaxseed, perhaps? Jessica.J Gotayhttps://www.blogger.com/profile/01072503525273454575noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-61999242872324212672012-03-27T05:54:52.089-06:002012-03-27T05:54:52.089-06:00Hi R Mom... For lasagna, we always use the noodles...Hi R Mom... For lasagna, we always use the noodles fresh. Because they're fresh, they don't need to be pre-boiled before assembling the lasagna, the way you might with pre-made store-bought lasagna noodles. Just assemble layers of sauce and cheese, and their inherent moisture is enough to cook the noodles. The cooking time is similar. When the lasagna is heated through, and the top cooked/browned to your liking, it's pretty much done. You can always cover with tinfoil and cook for longer if needed for the center of the lasagna to come up to temperature. <br /><br />You could also try drying out the noodles, though we've never done that with lasagna. It has worked well for us with other noodles, however. <br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-15898684264645040592012-03-24T14:15:09.862-06:002012-03-24T14:15:09.862-06:00For lasagna, can you dry these noodles or do you u...For lasagna, can you dry these noodles or do you use them fresh? If fresh, how does that affect the other ingredients you use and how long you cook it. Thanks,<br />P.S. sorry if this posts twice, I refreshed the post but still didn't see my comment.R Momhttps://www.blogger.com/profile/08144123008960483512noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-13595466079104030472012-02-22T00:02:22.531-07:002012-02-22T00:02:22.531-07:00Hi Digger... You have a variety of options for egg...Hi Digger... You have a variety of options for egg-free pasta. Some folks use water (and sometimes a touch of olive oil). Some also add a touch of ground flax (mixed in water). Or Ener-g egg replacer. Try searching the internet for "egg-free fresh pasta" or "fresh vegan pasta" and you'll turn up plenty of examples.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-28580389396995789382012-02-18T14:51:59.116-07:002012-02-18T14:51:59.116-07:00What do you use if you can't eat eggs ?What do you use if you can't eat eggs ?diggerhttps://www.blogger.com/profile/11465489946597549752noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-43065395934459138622012-02-18T14:51:04.568-07:002012-02-18T14:51:04.568-07:00What does one do if they can't have eggs ?
Th...What does one do if they can't have eggs ?<br /><br />Thanksdiggerhttps://www.blogger.com/profile/11465489946597549752noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-12464073900259159182012-01-31T20:36:10.322-07:002012-01-31T20:36:10.322-07:00Hi Kiki... We don't calculate calories for our...Hi Kiki... We don't calculate calories for our recipes, but you could plug the ingredients and # servings into any number of online recipe calculators to figure out the stats.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-65199970019531195882012-01-15T13:56:30.367-07:002012-01-15T13:56:30.367-07:00Hi, looking forward to making this, but i would li...Hi, looking forward to making this, but i would like to know what the calories are per serving. Can you let me know? Thanks in advance :)Kiki Marrahttps://www.blogger.com/profile/03734606226066521604noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-84829882003164516392012-01-06T12:51:52.837-07:002012-01-06T12:51:52.837-07:00Hi Anonymous... Thanks for your comment, and shari...Hi Anonymous... Thanks for your comment, and sharing that anecdote about keeping fresh pasta. I can tell you from experience that, at the very least, the pasta keeps well overnight. I made a fettucine/linguine style noodles, let them dry partially on the kitchen table, then dusted them lightly with GF flour to prevent sticking before placing all the noodles into a glass container and storing in the fridge. Boiled the next night they were great.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-10024349075241073962012-01-06T12:46:40.149-07:002012-01-06T12:46:40.149-07:00Hi, Pete. In reference to drying the gluten free p...Hi, Pete. In reference to drying the gluten free pasta, I know my Italian mother in law used to make homemade pasta (cavatelli, linguini) let it sit on the counter for several hours,flour it well, place it in a shirtbox and store in a dry place for up to three weeks--she checked it regularly during that time. This was made, of course with regular gluten flour, so I am not sure how GF pasta would act. I am very happy to have found your site as I am gluten sensitive. While I like the Tinkyada brand I have really had a craving for homemade pasta! I am going to try this tomorrow! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-7137790374047681582011-06-20T22:05:54.309-06:002011-06-20T22:05:54.309-06:00Hi Anonymous... We personally haven't frozen t...Hi Anonymous... We personally haven't frozen the pasta for later use. We always use it fresh. But please do report back and let us know how it works out for you!<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-9387926957705173352011-06-20T00:59:16.903-06:002011-06-20T00:59:16.903-06:00Hi, have you tried freezing some for later? Would...Hi, have you tried freezing some for later? Would that work out? I'm thinking I could dust the fresh noodles with extra flour so they won't stick, wrap them in wax paper or plain paper, and then store the bundle in plastic bags in the freezer. I'm going to try this this week!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-10765417982354567642011-05-16T10:25:57.741-06:002011-05-16T10:25:57.741-06:00Hi Emma... We use our Artisan GF Flour Blend to ma...Hi Emma... We use our Artisan GF Flour Blend to make the flour, though most any all-purpose GF flour blend will do. I usually add some supplemental extra xanthan gum, but you can probably get away without it for pasta dough. (Search "xanthan gum" on our blog for a post about what it does in GF baking...) Enjoy!<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-41072894460006876932011-05-15T13:02:11.944-06:002011-05-15T13:02:11.944-06:00Hi! This sounds awesome! I cant wait to try it out...Hi! This sounds awesome! I cant wait to try it out! what type of flour did you use? Because I know you have your own mix, but that already has xanthan gum in it, for pasta do you add more? what does it do exactly?<br />thanks!<br />EmmaEmmahttps://www.blogger.com/profile/15664514292363992176noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-965955882701891192011-03-08T21:57:13.035-07:002011-03-08T21:57:13.035-07:00Hi Amber... Any all-purpose GF flour blend should ...Hi Amber... Any all-purpose GF flour blend should do the trick for making pasta from scratch, so choose a blend, such as Bob's Red Mill's GF All Purpose Flour Blend, that doesn't include rice. You'll be good to go!<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-36170705410295848372011-03-07T14:30:37.700-07:002011-03-07T14:30:37.700-07:00Hi,
I have a daughter who is wheat intolerant and...Hi, <br />I have a daughter who is wheat intolerant and a son who is rice intolerant. Any idea's for a pasta that doesn't use rice flour?<br />Thanks! AmberAmbernoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-82704636620547420712010-10-03T14:16:03.163-06:002010-10-03T14:16:03.163-06:00Hi Anonymous... Typically, extruded pasta (the kin...Hi Anonymous... Typically, extruded pasta (the kind you buy at the supermarket from brands such as Tinkyada or Schar) are the ones that are dried and stored for later use. Fresh pasta is meant to be used pretty much right away.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-86453363028287296022010-10-03T11:33:16.867-06:002010-10-03T11:33:16.867-06:00Can GF pasta be dried and stored for later use?Can GF pasta be dried and stored for later use?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-49040427495290030472010-09-07T15:56:06.053-06:002010-09-07T15:56:06.053-06:00Hi Suzanne... In this recipe, substituting for the...Hi Suzanne... In this recipe, substituting for the egg would probably affect taste more than texture and performance of the dough, so I think you'll be good there. For the cornstarch, you can use arrowroot instead (use a little less arrowroot than you would cornstarch...).<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-91954394246881590902010-09-01T22:44:09.933-06:002010-09-01T22:44:09.933-06:00Hi Anonymous... Glad you like the cookbook! We use...Hi Anonymous... Glad you like the cookbook! We use xanthan gum for texture in the pasta dough. What kind of flavor and consistency do you get using only sorghum compared to a GF flour blend?<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-80393284788053026282010-09-01T21:17:40.840-06:002010-09-01T21:17:40.840-06:00(I love your book btw!) I've actually made a ...(I love your book btw!) I've actually made a nice dish with simply sorghum, eggs, water, oil and a pinch of salt. I don't like the taste of any of the gums and generally use whey instead, but I've never put any in the pasta. Is there a reason why you need xanthan gum?Anonymousnoreply@blogger.com