I LOVE YOU!!! It’s soooo good!!! I found so many dough and pasta recipes and they were all so complicated and none would stick but this I can work with! Took only a few min to make omg I am so excited!!!!
I have never made pasta. Now though, I'm going to have a bash. I'm gluten free so this is just what I needed to see. Great video, so clear and concise. Love this lady. Nancy T
I buy flour from Italy and the gluten issues are not nearly as much of a problem. My wife and I discovered this after taking a trip to Italy and enjoying fresh pasta and pizzas and no issue with bloating or sleepiness. Found out that starting in 1960 American redesigned their flour/pasta for industrial food production and the final wash before production leaves a flour/dough that is 80% gluten content. Flour from Italy is like ours was pre 1960 and has 11-13% gluten. My wife and I are more and lost weight. Now making all of our own pasta it’s very easy we eat a lot of pasta now and bellies are leaving and taking weight with them. American has so much junk in the food and we as a population have embraced the convenience and forgotten how to make our own food like our grandmothers did. There is value and a real sense of accomplishment and satisfaction making food and feeding your family healthy food. Try it!
😅😅🤣🤣🤣.....if you need it gluten free try using king author measure for measure gluten free flour in a recipe that calls for normal flour. It usually works well. I have made dumplings with it and they turn out great! I can't eat gluten and the king aurthor flour is by far the best substitute I found AND tastes like normal flour!
@@brandonaitken1180 as long as you make sure it says the measure for measure (it is really big on the front) then no it isnt needed. They do have one that does require it but it doesn't say measure for measure.
What kind of xantham gum & how many g for the 300 g flour? I have never used xantham gum yet. I've been diagnosed w celiac almost 1 yr ago. I've been making regular pasta (flour & eggs) for years for my family before, but since I've got celiac I have not made pasta. & I miss it. Thank you
Hey , Thanks a lot for the receipe. I had a question , for the gluten free dough, which width do you recommend ? I tried to go to 6, but I ruined everything. Maybe I should go to a more thick pasta, since the dough is more crumbly ?
Hi, love your video Roberta. Subscribed right after I watched this video. You are so cute! I am new not only to your channel but also new to pasta making. so would you help me on how to store the dough/pasta: 1. Can we store the gluten free dough in the freezer overnight for later use, just like the regular pasta dough? 2. Is it better to store the already shaped pasta instead of the dough? 3. How to store a gluten free ravioli? I heard it will be dried out and easy to break for putting it into the freezer, what is the best way to store it overnight? Thanks!
Ciao! Great questions - here's our advice: 1. Can we store the gluten free dough in the freezer overnight for later use, just like the regular pasta dough? Yes, you can. However, gluten free dough has a tendency to dry out quite quickly so be sure to store it in a fully sealed bag. It is best to try to make your shape on the day you make the dough. 2. Is it better to store the already shaped pasta instead of the dough? It is better to store the dough already shaped rather than storing the dough. The dough will dry out a bit and be harder to form into shapes. Once you make the shapes, you can easily store at room temperature if cooking the day they are make or in the freezer if wanting to cook later. 3. How to store a gluten free ravioli? I heard it will be dried out and easy to break for putting it into the freezer, what is the best way to store it overnight? For overnight storage, we would recommend freezing. The ravioli are likely to absorb the moisture from the filling if left in the fridge. For freezing, lay out the ravioli on trays and pop in the freezer. Once fully froze, you can transfer to a bag to keep in the freezer for longer. Then, be sure to cook from frozen (do not defrost). Just add another minute or two to the cooking time. Hope this helps!
What kind of gluten free flour are you using in this video? Is it a pre-mixed gf flour or you mix your own? Can I use white rice flour as a substitute?
Love it. Please can you let us know whose gluten free flour you recommend - we usually use dove farm gluten free SR or Plain flour which has xanthan gum already added.
Hi I'm Sheridan from Melbourne Australia I'm making lasagna sheets with the dough should I let the sheets dry out a bit before putting my lasagna together as the the sheets usually fall apart on me thank you
Have you tried using cassava flour? I can't seem to find the correct ratio of liquid to flour. The dough is either too wet and sticky or so dry it falls apart.
..SALUTI DA LA GRANDE MELA NY! MI PIACE COME SPIEGHI OGNI PASSO DEL PROCESSO . LA TUA SPINTA E PASSIONE E ` EVIDENTE! NON HO PROBLEMI CON GLUTINE MA HO APPENA ORDINATO UN ACCESSORIO PER LA PASTA PER IL MIO MIXER. AMO CUCINRE TUTTI I TIPI DI CIBO MA FARO` SPAGHETTI SENZA GLUTINE PER MIA SORELLA CHE NON MANGIARE GLUTINE...DI CHE PARTE D'ITALIA VIENI? MIO PADRE E` VENUTO DA BARI E LA PARTE DI MIA MADRE DELLA FAMIGLIA VIENE DA AGRIGENTO . ...SONO ISCRITTO!
How about the end result?? Why stop after just making the dough?? Probably because your shit looked dry as F and I would bet that it would be nothing but a crumbled mess once you tried rolling it out or putting it through a pasta maker.
This is a very nice video. I hope you have also heard of the original Evangelion. The good news that gives eternal life. As good as pasta is, man cannot live by pasta alone. Non solo pasta! Jesus gave his life that whoever believes in him shall not die but have eternal life. Voila, the original Evangelion. Because I can see that you have a taste for things that are of the highest quality and are original. This applies to both the maker of the video and the viewers.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Thank you, My daughter has celiac disease and this will make a huge difference for her!
Very clear instructions, and what a great vibe she brings! Thanks!
Grazie mille Cassandra 😇 Glad it was helpful!
I LOVE YOU!!! It’s soooo good!!! I found so many dough and pasta recipes and they were all so complicated and none would stick but this I can work with! Took only a few min to make omg I am so excited!!!!
That's great! Grazie mille for sharing ❤️
Did you try the recipe? How did the pasta come out?
I have never made pasta. Now though, I'm going to have a bash. I'm gluten free so this is just what I needed to see. Great video, so clear and concise. Love this lady. Nancy T
Fantastic - I’m going to give it a try. Thank you!!! ❤
You make it look easy! Thanks so much for sharing, I'm going to try it!
Grazie mille! Let us know how it goes 😇
Ciao bella, grazie mille x questa ricetta.
Wonderful, thank you!❤
I buy flour from Italy and the gluten issues are not nearly as much of a problem. My wife and I discovered this after taking a trip to Italy and enjoying fresh pasta and pizzas and no issue with bloating or sleepiness.
Found out that starting in 1960 American redesigned their flour/pasta for industrial food production and the final wash before production leaves a flour/dough that is 80% gluten content. Flour from Italy is like ours was pre 1960 and has 11-13% gluten.
My wife and I are more and lost weight. Now making all of our own pasta it’s very easy we eat a lot of pasta now and bellies are leaving and taking weight with them.
American has so much junk in the food and we as a population have embraced the convenience and forgotten how to make our own food like our grandmothers did. There is value and a real sense of accomplishment and satisfaction making food and feeding your family healthy food. Try it!
Grazie molto Roberta! Splendidamente dimostrato: sto già pianificando i menu !!! Mmmmm !
Nice looking dough
Love the video! Great energy and enthusiasm.
How much Xantham powder do you need to use pls. Thank You Kindly Amanda from Melbourne Australia. 🎉🎉🎉
Thank you for this! I always buy gf pasta from the store but it doesn’t compare to fresh pasta! Excited to try it!!
I like watching you at Double-Speed =) You sound Awesome!!!! Thanks for the recipe! =)
I noticed you didn't actual make any pasta with that dough...
😂😂😂
😅😅🤣🤣🤣.....if you need it gluten free try using king author measure for measure gluten free flour in a recipe that calls for normal flour. It usually works well. I have made dumplings with it and they turn out great! I can't eat gluten and the king aurthor flour is by far the best substitute I found AND tastes like normal flour!
@@juliacleveland does this flour need xanthum gum?
@@brandonaitken1180 as long as you make sure it says the measure for measure (it is really big on the front) then no it isnt needed. They do have one that does require it but it doesn't say measure for measure.
Gluten free flour does not work, the dough can't shape the pasta😂😂
Thanks so much
YAY!!!! Thank you!!!
You are so energetic and great personality. Thank you 🙏🏼
Your video says 300g of flour but your website says 200. Would you clarify please?
Thank you, will give it a try!😊
Thank you Thank you Thank you.
How much xhantangum do you use for 300 grams of flour?
What kind of xantham gum & how many g for the 300 g flour?
I have never used xantham gum yet. I've been diagnosed w celiac almost 1 yr ago.
I've been making regular pasta (flour & eggs) for years for my family before, but since I've got celiac I have not made pasta. & I miss it. Thank you
Hey , Thanks a lot for the receipe.
I had a question , for the gluten free dough, which width do you recommend ?
I tried to go to 6, but I ruined everything. Maybe I should go to a more thick pasta, since the dough is more crumbly ?
Sometimes it just needs more starch maybe a bit of rice flour would help! 😊
Many thanks for sharing this video, I will make some Ravioli today!
Thank you, looks easy.
Hi, love your video Roberta. Subscribed right after I watched this video. You are so cute! I am new not only to your channel but also new to pasta making. so would you help me on how to store the dough/pasta:
1. Can we store the gluten free dough in the freezer overnight for later use, just like the regular pasta dough?
2. Is it better to store the already shaped pasta instead of the dough?
3. How to store a gluten free ravioli? I heard it will be dried out and easy to break for putting it into the freezer, what is the best way to store it overnight? Thanks!
Ciao! Great questions - here's our advice:
1. Can we store the gluten free dough in the freezer overnight for later use, just like the regular pasta dough? Yes, you can. However, gluten free dough has a tendency to dry out quite quickly so be sure to store it in a fully sealed bag. It is best to try to make your shape on the day you make the dough.
2. Is it better to store the already shaped pasta instead of the dough? It is better to store the dough already shaped rather than storing the dough. The dough will dry out a bit and be harder to form into shapes. Once you make the shapes, you can easily store at room temperature if cooking the day they are make or in the freezer if wanting to cook later.
3. How to store a gluten free ravioli? I heard it will be dried out and easy to break for putting it into the freezer, what is the best way to store it overnight? For overnight storage, we would recommend freezing. The ravioli are likely to absorb the moisture from the filling if left in the fridge. For freezing, lay out the ravioli on trays and pop in the freezer. Once fully froze, you can transfer to a bag to keep in the freezer for longer. Then, be sure to cook from frozen (do not defrost). Just add another minute or two to the cooking time.
Hope this helps!
@@pastaevangelists great thanks!!
How much Xgum for 300g flour?
We recommend 1 tbsp of xanthan gum per 100g of flour so add about 3 tbsp. Let us know how it goes!
Grazie mille
What kind of gluten free flour are you using in this video? Is it a pre-mixed gf flour or you mix your own? Can I use white rice flour as a substitute?
And how much xanthum gum?? where is the full recipe? That is what I want to know. 🙂
How about the cooking and the cutting phase? Gluten free pasta doesn't work the same as the others
Love it. Please can you let us know whose gluten free flour you recommend - we usually use dove farm gluten free SR or Plain flour which has xanthan gum already added.
I'm going to buy some of this flour today. Thanks for the info.
Omg this was what i needed to find great video....
Hi I'm Sheridan from Melbourne Australia I'm making lasagna sheets with the dough should I let the sheets dry out a bit before putting my lasagna together as the the sheets usually fall apart on me thank you
I have added psyllium powder to my bread and it prevents crumbling . I am going to try it here. Psyllium powder mimics gluten !!
Have you tried using cassava flour? I can't seem to find the correct ratio of liquid to flour. The dough is either too wet and sticky or so dry it falls apart.
Is it all purpose GF flour? All purpose flour comes with baking soda & baking powder. Should I look for something without anything added?
Well explained
Loved it!
Awesome, going to try this soon. Question - is the GF flour just rice flour alone - I want to use just rice flour alone?
Hello ma'am, they way you explained and maintained the calmness, I think I'll be able to make it, by myself.
I am always panicking 😅.
Can’t wait to try this! 💜
..SALUTI DA LA GRANDE MELA NY! MI PIACE COME SPIEGHI OGNI PASSO DEL PROCESSO . LA TUA SPINTA E PASSIONE E ` EVIDENTE! NON HO PROBLEMI CON GLUTINE MA HO APPENA ORDINATO UN ACCESSORIO PER LA PASTA PER IL MIO MIXER. AMO CUCINRE TUTTI I TIPI DI CIBO MA FARO` SPAGHETTI SENZA GLUTINE PER MIA SORELLA CHE NON MANGIARE GLUTINE...DI CHE PARTE D'ITALIA VIENI? MIO PADRE E` VENUTO DA BARI E LA PARTE DI MIA MADRE DELLA FAMIGLIA VIENE DA AGRIGENTO . ...SONO ISCRITTO!
Nice video, but what flours can you use for gluten free? Almond? Buckwheat?millet?
Can I skip the xanthum gum?
Love her
I’d love to try this! All the GF AP flours have different types of flours. What kind are you using?
Love it!! What a great video… i will cook some GF Ravioli 🙌💪
I offer the idea that cracking the eggs away from the flour will greatly reduce chance of getting shell in dough.
ALWAYS!! 😀
😂
I'm going to try the gluten free pasta today!
So this is 200 g of flour ? So that adds up to 1 and 1/4 cup right ?
She actually says 300 g of flour but the website days 200g. I hope they will clarify.
What kind of gluten free flour did you use?
Too tired to read the comments but how much water instead of eggs? since i have a child with an egg allergy :(
Has anyone used this recipe with their kitchen aid pasta maker
Please how do I stop gluten free pasta from crumbling?
For normal pasta it’s 100g flour per egg. Gluten free crumbles so use less flour. Try 75g flour per egg. Makes it stay together better.
Perché non hai fatto vedere mentre stendevi la pasta? È vero che usando la farina senza glutine la pasta viene secca e difficile da stendere?
I tried this twice last night and failed. It was just a crumbly mess.
I liked the video but the host was delightful
Some of us might like to know ingredient amounts like say How Much Xanthium Gum
Stop the strong “Italian” accent. It’s really annoying. Apart from that ….. 👍🏻
How about the end result?? Why stop after just making the dough?? Probably because your shit looked dry as F and I would bet that it would be nothing but a crumbled mess once you tried rolling it out or putting it through a pasta maker.
she's a darlin
Sorry dear, that dough looks really dry.
Lots of essential GF info missing here. Shaking my head.
Absolutely terrible. Do. Not. Follow. This. I hope her pizzas always have pineapple.
Don't watch it
This is a very nice video. I hope you have also heard of the original Evangelion. The good news that gives eternal life. As good as pasta is, man cannot live by pasta alone. Non solo pasta! Jesus gave his life that whoever believes in him shall not die but have eternal life. Voila, the original Evangelion. Because I can see that you have a taste for things that are of the highest quality and are original. This applies to both the maker of the video and the viewers.
All praise to Him! The eternal King and Savior of the world! He who takes away our sin and through faith gives eternal life! Praise the Lord Jesus!
@@quiltlover3891 Yes and Amen! Praise Jesus Yeshua my Savior!!
I found the fake Italian accent insulting.
Is this woman an actress??? Give me a break!