Hi everyone,

I just ordered myself an inexpensive, hand-crank type pasta machine. There are several recipes online at various websites for LC pasta. They list many different variations on the type of LC "flours" to use. I've seen soy flour, gluten flour, protein powder, wheat flour, rice protein powder, and the like.

What I'm wondering is..... has anyone had any success making homemade LC pasta that was actually good? I know from reading various posts that most of the store bought LC pasta are icky. Consequently, I am hoping to "perfect" a LC homemade variety, but since I have a darling 2 year old (see photo at left), I don't have a ton of free time to spend in the kitchen experimenting a bunch.

I'm hoping for some suggestions on what others think would make the best combination of "flours" to get tasty LC pasta, based on either having tried it before or based on what we think might taste good. If I do "perfect" one (in my humble opinion) I will surely share it with everyone here.

TIA for your suggestions.

Jill