Dinner- Noodles

2020-05-29T21:57:06

Ingredients:

Instructions:

  1. In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined. If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened. With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor. In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together well. If the dough feels stiff, add more water until pliable. Transfer the dough to a lightly floured surface and divide it into 4 parts. Work with one part at a time and cover the others with plastic wrap to maintain moisture. Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick. Trim the edges, dust the rolled-out dough lightly, and feed each piece through a pasta machine if using. I don’t like to roll the dough any thinner than the “5” setting on my machine, or it begins to tear. Otherwise, simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Cut into shapes using the pasta machine or a sharp knife. Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes or until it reaches an al-dente texture. Toss with sauce and serve immediately. FOR RAVIOLI:
  2. Divide the fresh gluten free pasta into 4 equal portions.
  3. Using the instructions in that recipe as a guide, roll out each piece of dough into a rectangle about 8-inches wide by about 10 inches long, trimming rough edges with a sharp knife or pastry or pizza cutter.
  4. Slice each rectangle into 3 strips, each about 2 1/2 inches wide by 10-inches long. You should have 12 strips of pasta. Stack and cover them with a damp towel or plastic wrap and set it aside.
  5. Prepare filling
  6. On a flat surface, place 6 strips of the pasta side by side. Place dollops of about 1 tablespoonful of the filling, about 2 inches apart, along the length of the pasta. With wet fingers, moisten the perimeter of each piece of pasta dough, and moisten between each dollop of filling. Place one of the remaining 6 strips of pasta dough over one of the filled pieces, and press down to seal everywhere you moistened (along the perimeter and between each dollop of filling), eliminating any air bubbles. Repeat with the remaining pieces of dough.
  7. Using a sharp knife or fluted pastry cutter, trim along the perimeter and between each dollop of filling to create square, filled raviolis. Transfer the raviolis to a flat surface sprinkled lightly with gluten free flour and allow to dry for about 10 minutes.
  8. While the ravioli are drying, bring a large pot of salted water to a rolling boil. Place the ravioli in the water in batches, taking care not to crowd the water. Boil for about 8 minutes or until the ravioli have begun to swell in size and the dough is fork tender and the filling is cooked. Remove from the water with a slotted spoon or strainer and serve immediately with the tomato sauce