(1 votes, average: 4.00 out of 5)
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This is a great pasta recipe, especially for making homemade ravioli, pirogies, pot stickers, or kreplach. This dough can easily be rolled by hand or through amachine. Make sure to follow the instructions exactly as written.
4 cups Better Batter Gluten Free Flour
1 generous tsp salt
2 large eggs
2 tbsp butter or shortening
2/3 c warm water
Instructions:
For those with food processors:
Put flour, salt, eggs, and butter or shortening in the bowl of your food processor.
Turn the machine on full speed. Pour just enough water through the feeder spout, in a constant thin stream, until the dough begins to resemble a
very thick paste or very sticky play-dough. it should stick to the side of the machine.
Take the paste/dough out of the food processor and let sit about 20 minutes.
For those without food processors:
Put all ingredients into the bowl of a heavy-duty stand mixer and mix on medium speed for about 1 minute. Add the water, slowly in a thin stream until a paste-like texture is achieved, then beat for a minute or two more. Let sit for about 20 minutes.
Proceed with stuffed pasta directions.
I made this pasta last night for raviolis.
It seem to me that 4Cups of Flour mix was a bit much for the
little liquids added. My result was more like the consistancy of crumbs as in pie dough before you add the liquid. I ended up adding more warm water until it was
the conistancy I thought it should be for rolling. It did make very delicious cheese raviolis. Thoughts?
Were you measuring 4oz to the cup (1lb of flour for the whole recipe)? If you were, by weight, this should have been right, but if by chance your cups were measuring heavier (if you scoop measured for instance, you could possibly have gotten the results you experienced.
Brava for you for thinking through and adding water though!! Can’t tell you how many times people don’t think to do a little thing like this.