Comments on: Jules’ Easy Homemade Pasta (Ravioli or Tortellini)

By: Jules

Jules — Tue, 26 Mar 2013 14:33:53 +0000

Bethany my Jules Gluten Free All Purpose Flour is a blend of five GF flours plus xanthan gum, so that the result is a flour that is stretchy like wheat flour. If you use just brown rice flour in a recipe like this, the pasta is likely to fall apart and be difficult to handle, as well as being a bit gritty in taste and texture. Have a read about my flour and see if you want to give it a try for more successful GF baking!

By: Bethany

Bethany — Tue, 26 Mar 2013 02:22:24 +0000

Could I use brown rice flour instead of the gf ap flour?

By: Jules

Jules — Mon, 25 Mar 2013 22:22:41 +0000

Hi Bethany, I’ve tried ravioli, tortellini and lasagne noodles with this recipe. Hand-made noodles tend to work well. It doesn’t work as well to extrude it in a pasta maker because it doesn’t have any eggs in it to give it structure.

By: Bethany

Bethany — Mon, 25 Mar 2013 20:37:35 +0000

Can I make any kind of noodle with this recipe? Would your freezing technique be the same for any type noodle?

By: Mindy

Mindy — Wed, 06 Mar 2013 05:13:39 +0000

Actually that is not true. It depends on the feed that is given to the chickens lots of chicken feed has high amounts of gluten. the amounts that is found in the eggs normally dont bother people even ones with gluten allergies however for some it still can. I know this cause I great up on a farm and I have really really bad gluten allergies. So my parents couldnt figure out why I was still having a reaction even after they cut all of the gluten out of my diet or so they though. Well after lots of research come to find out it was from the eggs we had on our farm due to the feed we were giving the chickens as soon as we changed their feed to a gluten free one I stopped having reactions.

By: Jules

Jules — Wed, 02 Jan 2013 16:48:37 +0000

That’s wonderful, Tracey! So glad you all enjoyed them! I make these sometimes and parboil for about 2 minutes, then drain and allow to cool, separate them with parchment or wax paper and put into a zip-top freezer bag (in the freezer!). Then I just have to finish the boil when I want to serve them!

By: Tracey

Tracey — Tue, 01 Jan 2013 15:40:08 +0000

I made cavatelli the other night using this recipe, and it was delicious. Growing up in a 1/2 italian household, and my husband being italian, pasta is a MUST! LOL Can i make them again, but ahead of time and freeze until needed? How long do you think they will be good for if I freeze them? Thanks, and Happy New Year

By: Jules

Jules — Fri, 14 Dec 2012 18:36:10 +0000

Hi Brian – you’d want to double the recipe if you were going to make lasagne in a 9×13 Pyrex, and depending on how many layers of lasagne, you may even want to triple it. Parboil the sheets for about 3-4 minutes — longer if you tend to roll them thicker. You want them to be nearly fully cooked before adding them to the lasagne. Enjoy!

By: Brian

Brian — Fri, 14 Dec 2012 09:30:13 +0000

Jules,

How long would you parboil the lasagne sheets for? And what size lasagne would this recipe make? One that could fit into a standard 9 x 13 Pyrex?

By: Chirag

Chirag — Thu, 13 Dec 2012 11:52:17 +0000

I didn’t care for the Orange Cake too sweet and mushy for a breakfast food. Obviously there was too much waste or Starbucks wonudlt have discontinued it. If we want to have major corporations meet our needs, we need to support the effort with our wallets along with our comments. How many people are just signing this petition but never went and bought the Orange Cake? Let’s tell Starbucks what we would buy, and what they could provide that wouldn’t be as perishable or unhealthy.