Whatever I try I can't get decent GF pasta ....

I have tried different varitions of flour and even things I know can work commercially don't work at home (pure buckwheat like japanese noodles and corn like a certain supermarket has in GF pasta) 

from being a simple thing to make with gluten I have been unable to actually get a decent consistuency for rolling out

Hi Steve

I have to admit that I have never had the need to make my own gluten-free pasta, since I find the dried ones very acceptable and so easy to use.  As long as you follow the manufacturer's instructions and stir a couple of times during cooking the pasta cooks up great.  I have also used it for pasta salad with great results.

I have quite a busy life-style and often need to produce a meal very quickly so I cook up the DS Fusilli pasta and make a red pepper, green olive and tomato sauce, topped with slithers of Parmesan it goes down a dream.

Regards

Gill

I guess I can use GF lasagne for ravioli if I soak it? 

The thing is when I used to cook 'normally' I would make different pasta's to go with different things.. more bite for seafood (more yolk and dried) and I used to make nice large ravioli which I made extra bite too..also using higher proportions of XXX .  (50% more egg yolk etc) 

Usually I would make extra and roll some tortellini out or make some farfalli for fun...  etc.

What thoughts on using the lasgnge sheets for canelonni or ravioli?