<<Disclaimer: Verify this information before applying it to your situation.>>

1.  I make my pasta using a commercial GF flour and buckwheat flour
(which I can obtain guaranteed GF). The recipe is so simple it is
laughable:-

80 grams of GF flour           20 grams buckwheat flour

1 medium egg and 1 TBS cooking oil

Mix well then add enough water so that the pasta dough can be rolled out
- if its too dry it'l crack, too wet and it is incredibly sticky! Dust
with flour and roll out on a floured surface until about 1.5 mm thick.
Cut up in the form you require   It does help if the pasta is mixed then
the ball put in a polythene bag, if you are making pasta with sauce
until the suace is nearly ready, because cooking time is very short -
about 2 mins.   Incidentally if you need a translation from metric, 25
grams is about 1oz. Sorry, I don't have time to play with cups - an
enormous waste of time. Weighing these days, on an electronic kitchen
scale.


2. The following pasta recipe is quoted from the book, "The Gluten-Free
Gourmet, Living Well Without Wheat" by Bette Hagman. Good luck!

HOMEMADE PASTA

         [This recipe has been removed from the logfiles, as]
         [it is copyrighted material---the CELIAC Listowners]


3. Noodles
1/2 cup brown rice flour
1/4 cup corn starch
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 egg
1 teaspoon oil
4-5 teaspoons water

Sift dry ingredients into a bowl.  Beat egg and oil together, then add to
dry ingredients, mixing until flour is moistened.  Add water, teaspoon at a
time.  Turn out on board (it will be crumbly) and knead 5 minutes.  Cover
ball with wax paper and let rest 30 minutes.  Lightly flour a board and roll
out dough as thin as possible.  Let rest and dry, turning once, until dough
feels like soft leather.  Roll dough up jelly roll fashion and slice the
desired width (or use your pasta machine).

To dry noodles, hang them over a wooden pole, or spread them out on wax
paper.  Let dry for 30 minutes.  Cook in boiling, salted water about 8
minutes.  Drain and serve with your favorite sauce.  Serve 2.  Recipe
may be doubled.


4.I buy the large packages of rice noodles at the oriental markets
(nothing but rice and water).  The noodles come in all shapes and
sizes and are delicious.  Not ALL oriental noodles are rice, some are
wheat so one must read the label.

5.AGAINST THE GRAIN has several recipes for pasta.  Also check the
archives.  Recipes have been periodically posted.