tag:blogger.com,1999:blog-9102697087820333936.post2233757324934404444..comments2023-08-23T15:26:52.449+01:00Comments on Bring back the bliss: Perfect pastry piesLois Parkerhttp://www.blogger.com/profile/07881465848248243774noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9102697087820333936.post-71942604383923213352010-12-08T07:44:46.140+00:002010-12-08T07:44:46.140+00:00Will do Vicky - just havent got the texture quite ...Will do Vicky - just havent got the texture quite right yet - I am going to run some more tests with different flour proportions. At the moment I am just making it with my standard flour blend of 40% urid, 40% tapioca and 20% cornmeal with egg to bind. It holds together fine and can be rolled really thin (pasta machine on christmas list as used my other one for polymer clay when I gave up gluten) but the mouth texture is just a bit crisp.Lois Parkerhttps://www.blogger.com/profile/07881465848248243774noreply@blogger.comtag:blogger.com,1999:blog-9102697087820333936.post-45726675166113082112010-12-07T22:33:05.586+00:002010-12-07T22:33:05.586+00:00Lois - I notice you say you made butternut ravioli...Lois - I notice you say you made butternut ravioli. Can you explain your pasta method and recipe sometime please?Vicky from the Gluten free coursenoreply@blogger.com