For 600 grs of egg pasta (base to prepare Lasagnas or Tagliatelles or Ravioli) 100 g of corn starch, 100 g of rice flour, 100 g of rice starch, 200 g of whole eggs, 60 g of cornmeal flour, 20 g of extruded powdered cereals (chickpeas lentil, amaranth soy, millet) Or 400 grs of a Gluten-free flour already Mixed
You can personalized it also by replacing the corn flour with buckwheat*, teff* or quinoa. *If you are WA as me, you can not use these cereals. And it can be stored in the refrigerator for 3-4 days in airtight containers suitable for storage. Once the ingredients have been mixed, cover it well with food plastic and keep it for 12 hours in the refrigerator. And before prepare the lasagnes keep it at least 15 minutes at room temperature.
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