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!
Provided by GlutenFreeKitten
Categories Lactose Free
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Beat eggs lightly, add oil and mix into dry ingredients.
- Work into a ball and kneed for a a few minute.
- Put through your pasta maker following its instructions.
- (Stuff with filling if you are making ravioli).
- Cook pasta in boiling water with salt and oil.
- The book says it needs 10-20 minutes, I found 5-8 worked for me.
- 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.
Nutrition Facts : Calories 167, Fat 7.9, SaturatedFat 1.6, Cholesterol 141, Sodium 439.2, Carbohydrate 18.8, Fiber 0.5, Sugar 0.5, Protein 4.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love