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Gluten-Free Pasta
Note: Because of the different water retention rates between gluten-free flour and all-purpose
flour, it's recommended to include food additives to act as thickeners, such as Xanthan gum,
guar gum, or eggs.
For example, when using 300g of Gluten-free flour, it's suggested to add liquid that is well mixed
from 6g xanthan gum powder and 100g beaten eggs (no water required) which gives the pasta
richness and more elasticity.
Flour
300g Gluten-free
Make noodles with Egg / Juice
1. It is suggested to calculate 1 egg for 1 cup of flour, 2 eggs for 2 cups of flour, etc. The well-beaten
egg + water mixture must be 5-10ml more than the value indicated on the LCD display.
Example: For 1 meal of 200g flour the machine will suggest 70ml of water. When using an Egg
mixture the total volume must reach 75-80ml (use well-beaten eggs).
2. Juice mixture (should be well mixed into liquid) must be 5-10ml more than the value indicated
on the LCD display.
Example: For 1 meal of 200g flour the machine will suggest 70ml of water. When using the
Juice mixture the total volume must reach 75-80ml.
Mixture: 6g Xanthan Gum powder + 100g Eggs (beaten)
15
Liquid
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