Basic Pasta Recipe for Stuffed Pastas
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 […]
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 (16oz – 1 lb – or 454g) 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.
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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.
Wait…I’m confused. Is it four cups or a lb of flour? 4 cups would equal out to 2 lbs wouldn’t it? I want to make these but I want to make sure I understand.
a lb of flour is 4 cups. Each cup of flour is 4 oz when measured properly by weight. So 4 cups = 4ozx4 = 16oz = 1lb. Use 1 lb flour by weight, which will be 4 properly measured cups of flour.
You are thinking of liquid measuring cups which measure 8oz to the cup. This is NOT the same as dry measuring cups where weight and volume are different depending on the item you’re measuring. (sugar is heavier than flour, for instance).
So to be accurate – use 1 lb flour, which if measured properly should be 4 c.
Thank you! That shows how much I know!!
This is a great recipe. I made pierogis tonight – something I haven’t had in years. Question: Can I freeze any remaining dough. The recipe made way too much to use at one time? If I can freeze it, how would I defrost it?
i’ve never frozen the dough without filling it. I suppose you can – you may need to add a bit of water to the thawed dough and work it for a while to get the texture right. worth a shot, right??