I wanted to thank you for the wonderful recipe. I made this a few days ago and it went really well. The pasta taste extremely good. I worried about the after-taste from the chickpea flour (often gluten-free pasta has) but it did not have strong chickpea taste. The texture was really good just like regular homemade fettuccine. This will be my go to homemade pasta recipe for sure.
Great! It looks so nice and easy! I'll have to try it with xanthan gum. Is the tapioca the starch or the flour? Does it add properties or any starch would do? Also, in Italy when we roll up the dough we go from the largest setting to the final setting in increments so the dough stretches without too much stress! So it's 2 or 3 passes. Thanks for sharing this!
Tapioca starch and flour are the same thing. Tapioca gives it a little stretch that other starches wouldn’t, but any starch should work fine. With normal flour in the past I also would go one or two settings at a time, but the gluten free dough is more fragile so I try not to handle it as much and give it a chance to tear.
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Thank you for sharing this. I can't wait to try this.
I wanted to thank you for the wonderful recipe.
I made this a few days ago and it went really well. The pasta taste extremely good. I worried about the after-taste from the chickpea flour (often gluten-free pasta has) but it did not have strong chickpea taste. The texture was really good just like regular homemade fettuccine. This will be my go to homemade pasta recipe for sure.
Thank you for letting me know! Feedback like this just makes my day!
My vegan celiac 13yo daughter made this and it was delicious. Tasted just like real home made pasta.
Thanks for sharing! I love hearing things like this!
Great! It looks so nice and easy! I'll have to try it with xanthan gum. Is the tapioca the starch or the flour? Does it add properties or any starch would do? Also, in Italy when we roll up the dough we go from the largest setting to the final setting in increments so the dough stretches without too much stress! So it's 2 or 3 passes. Thanks for sharing this!
Tapioca starch and flour are the same thing. Tapioca gives it a little stretch that other starches wouldn’t, but any starch should work fine. With normal flour in the past I also would go one or two settings at a time, but the gluten free dough is more fragile so I try not to handle it as much and give it a chance to tear.