First time I've managed gluten free pasta which mostly holds together. Buckwheat and eggs.
Next: buckwheat pizza dough.pic.twitter.com/KbrSHt13Tl
I'm a hacker, pretty much in the old school sense of the word. But I do know IT security too.
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| Country | Code | For customers of |
|---|---|---|
| United States | 40404 | (any) |
| Canada | 21212 | (any) |
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| Italy | 4880804 | Wind |
| 3424486444 | Vodafone | |
| » See SMS short codes for other countries | ||
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First time I've managed gluten free pasta which mostly holds together. Buckwheat and eggs.
Next: buckwheat pizza dough.pic.twitter.com/KbrSHt13Tl
Have you tried Japanese soba (check ingredients, not all are 100% buckwheat), Korean dangmyun ("cellophane noodles"), or Vietnamese hủ tiếu noodles (tapioca)? There's a whole fantastic world of gluten-free pasta.
Yeah, most of those really don't work for Italian dishes. Soba is roughly what I made here, and I'm not really sold, tbh, but I guess it works in a pinch.
My best results so far were with italian gluten free pasta. Made from maize, very close to the wheat variants.
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