This is a great basic pasta recipe for those who want to make ravioli or pierogies, or for those who prefer homemade pasta. This can be dried in a food dehydrator or used fresh, and it will roll through a pasta machine (crank style, not extrusion style) easily.
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4 cups (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour
2 tsp (10g) salt
6 large eggs (about 276 ml)
2 tbsp (1fl oz or 30ml) olive oil
fresh, snipped herbs, optional
Mix the flour and salt in a bowl.
In a separate bowl, beat the eggs and oil (and herbs if desired) until thoroughly combined.
Stir the egg mixture into the flour mixture and knead until smooth (this should take 2 minutes on high in a stand mixer, or as long as 12 minutes by hand, depending on humidity). The texture should resemble play dough or modeling clay.
Use your pasta machine, as per instructions, or dust your work surface with Better Batter Flour and your dough as well. Roll out until paper thin (1/8 inch thickness).
Cut to desired shape and fill, for filled pasta. Let dry at least 30 minutes for spaghetti-style pastas.
Alternately you can dry this till completely dehydrated in your food dehydrator.
This makes enough pasta for 4 very generous servings or 8 smaller servings.