I made some gluten free filled pasta from scratch!
I hope you’re not getting tired of my pasta posts yet? I’m on a roll lately. ? Since coming up with a good gluten free egg pasta recipe that I’m happy with, I’ve been wanting to make so many different things from it and thought it only made sense to start with filled pasta seeing as these are so expensive to buy pre-made! And that’s if they even exist at all where you live.
As a disclaimer, these are a bit thick compared to the super thin tortellini and ravioli you’d buy from a shop, but it’s a little tricky to get right when you don’t have a pasta machine. As I was rolling the dough, I did feel as though I could go thinner but I was also scared to mess it all up! lol If you do have a pasta machine however, you may be able to reach a better thickness than mine. The good news is they still ended up tasting really good either way. ?
Gluten Free Filled Pasta Recipe:
- 210g plain all purpose gluten free flour blend (I used Schar 'Mix It Universal')
- ¾ tsp xanthan gum
- 3 eggs
- ¾ tsp olive oil
* Bear in mind that the cooking time may vary depending on the thickness of your filled pasta.
Prepare the pasta dough:
- Mix the flour and xanthan gum together in a bowl, then add the eggs and oil and mix with a spoon until it starts to come together.
- Transfer onto your chopping board or work surface and knead the dough with your hands until you have a smooth crack free dough ball. Note: if any dough sticks on your work surface, just scrape it and keep kneading as best as you can. Sprinkle a tiny bit of extra flour on your work surface if the dough seems too sticky, but be careful not to overdo it. If the dough is too dry, add a bit more oil or egg white.
- Wrap the pasta dough in cling film (so that it doesn’t dry) and let it sit at room temperature for at least 30 minutes. Then you’re ready to start making your filled pasta.
How to make tortellini:
- Take one portion of your pasta dough (it’s easier to work on a bit at a time) and re-wrap the rest to make sure it doesn’t dry while you’re working.
- Sprinkle some flour on your work surface (I recommend working on a sheet of non-stick baking paper) and also cover your rolling pin with flour to make sure the dough doesn’t stick, then carefully roll the dough until it’s as thin as possible.
- Cut into squares or perfect circles using a cookie cutter and add a bit of filling in the centre. Note: don’t overdo the filling or you’ll struggle the fold your tortellini.
- Brush a bit of water around the edges, fold each tortellini in half (diagonally if using squares) and press the sides shut to tuck in the filling (leaving preferably no air bubbles in the centre so tuck around the filling first, then towards the edges). At this point you can press the sides with a fork to create little dents and secure the tortellini even more, but this is optional.
- Fold in half again (or as much as possible), flip on the other side and join the two edges together, pressing them shut.
How to make Ravioli:
- Sprinkle a bit of flour on your work surface (as I said above, I recommend working on a sheet of non-stick baking paper) and cover your rolling pin with flour as well (to prevent sticking) and roll the dough.
- Place one sheet over your ravioli mould and gently press the dough against the mould.
- Add the filling, place another sheet of dough over it and press it shut using your fingers and the rolling pin.
- Flip the mould upside down to release the ravioli.
- Note: if you don’t have a ravioli mould, you can also make them by hand just like I did with the tortellini above. ? Simply cut the dough into rectangles (or circles using a cookie cutter), add the filling and fold. ?
How to cook your gluten free filled pasta:
- Bring a pan of water (with a generous amount of salt) to boil, add the pasta and cook for about 7 minutes. Note: if you use a pasta maker or manage to make yours thinner, you may not need to cook your pasta as long as mine.