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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ok so this recipe is from Bette Hagman's Gluten Free Gourmet. It was so easy and yummy I had to share it with the rest of you. I made this into Ravioli and lasagna and both were amazing! I would recommend using a pasta maker because this dough is tough! It would be hard to roll by hard! I doubled, and tripled this recipe and it was fine. On it's own it does not make too much, maybe enough for 1 small lasagna. This is done best with 2 people...also a bottle of red wine helps the process! Ingredients:
1/3 cup tapioca flour |
2 tablespoons potato starch |
1/3 cup cornstarch |
1/2 teaspoon salt |
1 tablespoon xanthan gum (i used guar) |
2 large eggs |
1 tablespoon oil |
Directions:
1. Combine dry ingredients.
2. Beat eggs lightly, add oil and mix into dry ingredients.
3. Work into a ball and kneed for a a few minute.
4. Put through your pasta maker following its instructions.
5. (Stuff with filling if you are making ravioli).
6. Cook pasta in boiling water with salt and oil.
7. The book says it needs 10-20 minutes, I found 5-8 worked for me.
8. If you want to save pasta for later freeze before boiling. Flash freeze raviolis individually before putting into a bag so they don't stick together.
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