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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Homemade pasta-- vegan, gluten-free
Date:	March 8, 2008 at 3:15 pm PST

In Reply to: Homemade pasta posted by Danielle on March 8, 2008 at 11:25 am:

Below is a recipe from the "Gluten-Free Gourmet", Bette Hagman, from her book "The Gluten-Free Gourmet Cooks Fast and Healthy". This recipe calls for eggs, but according to the bookofyum dot com you can use equal amounts of silken tofu instead of eggs (I would say 1/4 cup silken tofu per egg). On the aforementioned website, BTW, type in the search box for the blog (top right-hand corner) the three words:
vegan gluten-free Italian

Several mouthwatering pasta recipes will pop up!

BEAN FLOUR PASTA BY BETTE HAGMAN

1 cup of Bean Flour Mix (see below)
2 teaspoon of xanthan gum
½ teaspoon of salt
1 tablespoon of olive oil
2 eggs (1/2 cup silken tofu)
Cornstarch for kneading

BEAN FLOUR MIX RECIPE:
3 cups of Garfava Flour (health food store)
3 cups of corn starch
3 cups of tapioca flour

Or
2 Cups of Garfava Flour 2 cups of cornstarch
2 cups tapioca flour 1 cup rice flour

HAND SHAPED PASTA:

Combine flours, cornstarch, xanthan gum, gelatin powder and salt in large bowl. In a separate bowl, whisk together the eggs, oil and water until thoroughly blended and light yellow in color.

Add egg mixture to the flour mixture and stir together. Work the dough into a firm ball. Knead for 1 to 2 minutes. Place the dough on a board or firm surface lightly floured with potato starch flour. Roll the dough as thin as possible. Cut into desired shapes, very thin for spaghetti or fettuccine, slightly wider for noodles.

MACHINE SHAPED PASTA: If using pasta machine, mix dry ingredients and liquid ingredients, separately. Follow directions on machine. Use 1 teaspoon canola oil.

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