MealsDecember/January 2009

Homemade Pumpkin Pasta


1/4 cup modified tapioca starch or tapioca starch/flour
1/3 cup potato starch   
1/2 cup cornstarch or arrowroot
1/4 cup sweet rice flour  
1 1/2 teaspoon xanthan gum
1 1/2 teaspoons agar powder or gelatin
1 tablespoon uncooked cream of rice or cornmeal  
1/2-3/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
1/2 cup pureed cooked pumpkin or butternut (dripped overnight) or canned pumpkin
1-2 tablespoons water, as needed

1. In a large bowl, mix all the dry ingredients together.

2. Make a well in the dry flours and add the pumpkin puree and oil. Using a fork, begin incorporating the dry ingredients into the puree and oil.

3. Gather the dough into a ball and knead for 1 to 2 minutes. Add a little water if the dough is too dry.  See here for preparation instructions.

Each serving contains: 176 calories, 5g total fat, 1saturated fat, 0g trans fat, 0mg cholesterol, 33g carbohydrate, 296mg sodium, 1g fiber, 1g protein

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