When we went grain free we thought our pasta days were over and we were pretty sad about that. So to say we were excited when we got this grain free pasta recipe right is an understatement. This pasta is simply sensational. It handles much like a normal pasta dough so you can make lasagne, ravioli, tagliatelle… the list goes on.
This recipe first featured in The Freezer Issue of The 4 Blades Magazine as part of the Sweet Potato and Feta Cannelloni.
Print recipe
Can you leave out the xanthan gum? Or what can you replace it with?
Xanthan acts to hold it together in lieu of the gluten, so I wouldn’t recommend omitting it. You could try guar gum instead.
How long do I need to leave the dough in the fridge (as in step 2) for to make ravioli with?
Not long. We find about 20-30 minutes is fine. Sometimes we do straight out of the bowl. Blitz it up with a little water if it’s hard to work with.
Could Agar Agar be used in place of Xanthum gum? If so would it be substituted in 1:1?
Sorry to say Dru but I have no idea. I haven’t used agar agar before – it’s the vegetarian version of gelatine, right? I think guar gum would be a better substitute. If you try the agar agar let us know how you go!