Here is a fantastic recipe for gluten-free pasta dough sheets. I make this recipe all the time because it is so versatile. I use it for raviolis, wontons, Peking dumplings (potstickers), and it is great for crab rangoons as well!
This dough can definitely be made by hand, which was how I started off, but it does speed up the process if you have a pasta machine. You can buy some of the lower end pasta machines for around $30 or so. A great investment for those who want to experience Gluten Freedom!
Before you begin I feel it is important that you read the storage instructions 1st. I cannot tell you how disappointed I was the 1st time I made these and they dried out before I could fill and cook them.
2 1/2 c. Gluten Free Pantry French Bread Mix
1 tsp. salt
1 Tbls olive oil
1 egg yolk [i](set the egg white aside)[/i]
2 tsp xantham gum
Place the gluten-free flour in a food processor or in the mixing bowl of a heavy, duty mixer if you have one.
Add the salt, oil and eggs.
[size=2][b]If you are using a food processor:[/b][/size]
Pulse until the mixture resembles dough.
Place the dough on a very lightly gluten-free floured surface. [size=1][i](too much flour will dry them out)[/i][/size]
Knead the dough by folding and turning over. Repeat the kneading process until the dough more or less peaks when pinched and does not stick to your fingers. If the dough is too dry or crumbly use the remaining egg white.
[b]If you are using a heavy, duty mixer:[/b][/size]
Be sure to use your dough hook attachment, if it came with one and mix on med-low speed until the dough forms a ball on the hook.
Now your dough is ready to roll out.
If you have a pasta machine: [/b][/size]
Follow the instructions that came with your machine. [size=1][i](use the setting and/or directions for rolling out ravioli)[/i][/size]
[size=2][b]If you are rolling by hand:[/b][/size]
[size=1][i](Lift the paper or plastic often to be sure that the dough is not sticking. Add gluten-free flour or cooking spray as needed through out the rolling process, but be careful too much of either will ruin the consistency of your dough)[/i][/size]
When 1st learning how to work with the dough starting off with smaller amounts of dough is recommended.
Pinch off a handful of dough and roll it between your hands to form a log that is about 1/1/2" in width about 4" long.
Place the log between 2 sheets of plastic wrap [size=1][i](that have been lightly sprayed with Pam)[/i][/size] or place it between 2 sheets of wax paper [size=1][i](lightly floured with gluten-free flour)[/i][/size]
Flatten down the log slightly by pressing with the heel of your hand.
Once the dough has been slightly flattened, use your rolling pin to continue to flatten and spread it out; start by rolling away from you and back towards you, several times [i](put some muscle into it)[/i]
Turn the paper or plastic that is sandwiching the dough, 90 degrees and continue to roll away from you and back towards you, several times [i](breaking a sweat yet?)[/i]
Repeat the process of rolling and turning 90 degrees, until you have the desired thickness [i](now I bet you