Dry ingredients to your tummy in 30-minutes! Can I get some feedback from pasta lovers and possibly Italian chefs on my no-waste, no-rest, no-hydration wait (instant hydration) gluten-free pasta dough. Strands in the pics are around 3′ long. Ratios scale linearly; no “weird math”

The most-important thing I want to know – does this look like normal pasta to you? Looking at it alone, would you be tricked and not realize it was gluten-free? I've never had artisan, hand-crafted gf pasta made by anyone other than me, so I don't know if it has the right texture or look.

I'm in the process of putting together a TPS to include with my application to a few gluten-free Italian restaurants in the city I live in, and was hoping for some feedback on the pasta, so I can return to the drawing board and fix anything wrong with it.

There's no additional water in the pasta – just the water from the egg whites, and I knead the dough for several minutes before immediately rolling it out.

I've included numerous pictures with the same recipe. Sometimes I don't take both before and after pictures (I sometimes forget and just move straight to devouring the dish)

Please be critical!