Of which 1.9 g sugars and 0.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas)
Allergens none
Gluten-free fresh pasta blend
Homemade tagliatelle or lasagna — just add egg and olive oil.
Ingredients
- 400 g (14 oz) white rice flour
- 250 g (9 oz) potato starch
- 200 g (7 oz) sweet cassava starch (polvilho doce)
- 100 g (3½ oz) chickpea flour
- 50 g (1¾ oz) xanthan gum — essential for the dough's elasticity
Method
- In a large bowl, combine the rice flour, potato starch, sweet cassava starch (polvilho doce) and chickpea flour.
- Add the xanthan gum and mix very well, making sure it doesn't clump.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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