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Homemade Pasta

jnifred

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jnifred Explorer
jnifred
Posted

I have tried the Tinkyada, great stuff, jsut finished making casseroles for dinner tonight with it, BUT I am originally from St. Louis and we have something called toasted ravioli that I am going to miss DESPERATELY and NEED ;) to find out HOW I can make it on my own. It is ravioli stuffed with a meat mixture and coated with bread crumbs and then either baked or fried and served with marinara. Now I can figure out the meat, the sauce, even the bread crumbs, but the one thing I have never made from scratch is pasta and I need some guidance. Does ANYONE have a suggestion????? Appreciate any advice here....thanks, Jen!!

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VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
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lonewolf Collaborator
lonewolf
Posted

This works great for our Russian Pelmini, which is a lot like ravioli. I make it several times a year and have served it to gluten-eating people and they liked it. You can add an egg and reduce the amount of water.

This is posted in a couple of other places, sorry I don't know how to get a link.

1-1/4 C Brown Rice Flour

1/2 C Potato Starch

1/4 C Tapioca Flour

generous 2-1/2 tsp Xanthan Gum

1 Tbs. oil

1/2 tsp. salt

1/2+ C Water

Sift dry ingredients 3 times. Add oil and water. You will probably need to add a little more water, but do it slowly. Stir until dough forms a ball. Make sure it is not dry! It should be smooth and almost creamy. Refrigerate for 30 minutes. Roll out on board dusted with Tapioca flour.

Good luck!

Liz

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