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Hi!

I asked the list members if anyone had experience making homemade pasta
using a pasta machine.  A summary of responses follow:

A person suggested using Gluten Free Pantry's County French Bread mix as
a straight substitute for the flour in a pasta recipe indicating that it
turns out great.

Another used a Popeil pasta maker and used either the Betty Hagman
Gourmet Flour blend with 1 tsp xanthan gum in place of the flour.
Another mix she used was 50% garfava flour/50% Gourmet Flour blend and 1
tsp xanthan gum.  She said these combinations extruded perfectly.

Another person used the Popeil pasta maker using the Gluten Free Blend
of flour and felt that it strained the pasta maker.

One reply referred me to Betty Hagman's last two books especially the
bread book.

A reply suggested using sorghum base for the pasta and said it turns out
delicate dry but cooks up well.

Responses to the question regarding the strong taste of quinoa:

A person suggested using quinoa for only 1/10 the flour called for in
the recipe.  Other responses said that the quinoa flour does have a
strong taste and can overpower the baked product.

A person that purchases her pasta buys the corn and quinoa pastas and
think they hold up better than rice pasta.

Thank you so much for your responses.  They helped greatly!  Happy
cooking!

Shelly Holland
Newcastle, CA