Basics
Gluten-Free Pasta
To prepare fresh pasta for short-term use: make pasta and then dry for approximately 30 minutes. Place pasta in plastic bags and refrigerate for up to 12 hours. To freeze the pasta, dry it completely before placing in bags. This can take several hours, but if the pasta remains moist, it’s possible for mold to form. Freeze the pasta for up to two months.
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Details
- Difficulty
- Medium
- Prep
- 45 min
- Active
- 45 min
- Cook
- 75 min
- Total
- 75 min
- Yield
- 4 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Basics
- Time
- Longer
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- cassava flour
- 113 g
- cornstarch
- 113 g
- brown rice flour
- 57 g
- guar gum
- 2 tsp
- large eggs
- 3
- water
- 71 g
- extra virgin olive oil
- 28 g
- salt
- salt
- water
- water
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 8 g
- Energy
- 1,598.3 kJ
- Calories
- 382 kcal
- Fat
- 11 g
- Fibre
- 3 g
- Carbohydrates
- 62 g
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