🍝 PASTAS, TALLARINES, FIDEOS al huevo y SIN TACC 🥚 Recetas SIN GLUTEN
Learn how to make the best gluten-free egg pasta! 🥚🍝 In this video, Ramiro Bressan teaches you step-by-step how to achieve an elastic, smooth dough that doesn't break, perfect for tallarines or ribbon noodles. We use simple ingredients like corn starch, cassava starch, and the secret "chuño" (cassava starch paste) to provide that flexibility we all look for in gluten-free cooking. Additionally, I'll show you a special technique for rolling out dough in small spaces and how to hand-cut it traditionally with a knife. In this video, you will learn: The exact blend of flours and xanthan gum. How to activate the "chuño" to improve texture. Manual kneading and rolling techniques. Cooking times for the perfect "al dente" result. Subscribe for more easy and delicious gluten-free recipes!
#QuéMañana: Pastas SIN TACC
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🔸 Cornstarch gnocchi (gluten-free) [easy gluten-free recipe]
