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Reprinted from Celi-Yak News - Spring 2010


  • Garfava flour 1/3 c
  • Tapioca 1/3 c
  • Cornstarch 1/3 c
  • Xanthan gum 2 tsp
  • Salt ½ tsp.
  • Olive oil 1 tbsp.
  • Egg 2


  • Combine the starch with the gum and salt.
  • Whisk together the oil and eggs.
  • Combine wet and dry and mix until it forms a ball. Dough will be sticky.
  • Rest dough well.
  • Roll with a pasta machine until desired thickness.
  • Cut into desired widths.
  • Dry slightly while preparing water.
  • Boil salted water with a small amount of olive oil.
  • Cook pasta until el dente.
  • Strain, toss with becel if you want to freeze product for later use or use immediately by tossing with favourite sauce or condiments.

Categories: Gluten-Free  Misc. One Dish 

Author Credit: Chef Don Pattie

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