Gluten-Free Pasta Dough

1. Place flour, xanthan gum, and salt in a large mixing bowl.
2. Make a well in the middle of the flour, break eggs in the center and add olive oil.
3. Whisk with a fork until shaggy dough forms.
4. Knead with your hands for 2-3 minutes until you can shape into a smooth ball.
5. Cover and let rest for 30 minutes in the refrigerator.
6. After rested cut into 8 pieces.
7. Secure a pasta machine to the edge of a long countertop or use Kitchen Aid pasta attachment.
8. Keep the extra dough covered in plastic wrap while working with one piece at a time.
9. With a rolling pin, roll the piece of dough into a rough rectangle that will fit inside the widest setting of the pasta machine.
10. Roll the dough through the machine, catching it with one hand as you roll with the other.
11. Take the dough and trifold it like a folding a letter for an envelope.
12. Turn the dough so one open end faces the machine and roll it through on the widest setting again.
13. Fold, turn, and roll once more on the widest setting.
14. Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
15. Cut sheets to desired shapes and sizes, toss with teff flour and set aside, covered with a clean kitchen towel or plastic wrap, careful not to overlap pieces or it will stick to each other.
16. The pasta can be cooked immediately or covered with plastic wrap and refrigerated for up to 24 hours or frozen before use.

Cheese ravioli are the ultimate in versatile! Choose from one of our simple sauces below or they are also great tossed with prepared pesto and a sprinkling of toasted pine nuts.

1. Place olive oil in sauté pan on medium-high heat, heat until shimmering.
2. When the pan is hot, but not smoking, sauté the onions until translucent. Add garlic and sauté for 30 seconds, being careful so it doesn’t burn.
3. Add tomatoes with juices and herbs. Season with salt and pepper to taste.
4. Simmer for 20 minutes until reduced slightly, mashing the tomatoes halfway through cooking.
5. Serve with pasta and top with optional Parmesan.

1. Place butter in a sauté pan on medium-high heat. Allow to bubble being careful not to burn.
2. Add the shallots and sauté until translucent, about 3 minutes.
3. Stir in sage and cook for 1 minute.
4. Deglaze pan with wine or stock, simmering for 1 minute.
5. Stir in heavy whipping cream. Bring to a boil and then reduce to a simmer.
6. Season to taste with salt and pepper.
7. Simmer until reduced and thickened around 5-7 minutes. If it reduces too much, stir in more stock or heavy whipping cream.
8. Serve with pasta.