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Gluten Free Pasta Dough

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This versatile gluten-free pasta recipe is not only delicious but can be used for a variety of pasta types and shapes. Want to make ravioli? See our basic ricotta filling here along with two sauces – basic tomato and brown butter sage. 

Gluten-Free Pasta Dough
Serves: 24- 2˝ raviolis
  • 1¼ cup Maskal Teff® ivory flour (plus more for dusting)
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoon olive oil
  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.

Basil Ricotta Filling for Ravioli
This easy ricotta is a perfect match with the gluten-free pasta dough made with teff flour.
Serves: 24- 2˝ raviolis
  • 8 ounces whole-milk ricotta (about 1 cup), drained
  • 3 ounces mozzarella cheese, shredded (about ¾ cup)
  • 1½ ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided
  • ¾ cup chopped fresh basil, divided or 2 tablespoons dried basil
  • 6 tablespoons plus ½ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 4 quarts water, plus more for brushing
  • Maskal Teff® ivory flour, for the work surface and dusting
  1. Filling: Stir together ricotta, mozzarella, ½ cup Parmigiano-Reggiano, ¼ cup chopped basil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Chill until ready to use.
  2. To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water or egg wash. Lay a second sheet of pasta on top and lightly press down around the filling to press out any air. Using a cookie or biscuit cutter, fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
  3. To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until al dente and the filling is heated through, about 4 minutes. Ravioli is ready when in floats. Using a slotted spoon or spider, remove the ravioli from the water and transfer to the skillet with the sauce. Gently stir or toss until the ravioli is coated, adding a little pasta water to thin the sauce if necessary; taste and adjust seasoning with salt and pepper.
You can assemble ravioli ahead of time and keep in the freezer for a speedy weeknight dinner. Ravioli can be refrigerated up to 8 hours, or, frozen up to 1 month. To cook from frozen, add a minute or two to the cooking time.

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.
Basil Tomato Sauce
Serves: 2 cups
  • ½ cup olive oil
  • ½ medium white or yellow onion, minced
  • 2 cloves fresh garlic, minced (or 1 tablespoon prechopped refrigerated garlic)
  • 1 - 15 oz. can San Marzano tomatoes
  • 3 tablespoon fresh herbs, rough chopped (fresh basil, thyme, oregano or use 1 tablespoon dried herbs)
  • Salt and pepper to season
  • Parmesan, freshly shaved, optional
  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.

Brown Butter Sage Sauce
Serves: 1 cup
  • 1½ tablespoon butter
  • ⅓ cup shallots or mild onion, finely chopped
  • 1½ tablespoon fresh sage, chopped, or 2 teaspoons dried sage
  • 1 cup dry white wine or chicken stock
  • 1 cup heavy whipping cream*
  • Salt and pepper to taste
  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.
*Milk can also be used.


Gluten-free pasta dough ravioli with basic tomato sauce

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