Delicious gluten free pasta does exist!

 

Growing up, homemade pasta was always a special treat saved for the weekends. 

I have fond memories standing around the kitchen table, watching my mum and aunty kneading the pasta dough, putting it through the pasta machine (which I always insisted in helping with!) and turning the delicate pasta sheets into little pillows of meat filled pasta… known as Ravioli. 

When I was diagnosed with Coeliac Disease, I thought my pasta making days were over! But making gluten free pasta is not as hard as you think. 

However, it is time consuming and a little patience is needed along the way. So sticking to tradition, I like to make pasta on the weekend, when I am most relaxed and have a little extra time up my sleeve. Why don’t you give it a go yourselves with our recipe below? 

{Gluten Free Recipe} HOMEMADE GLUTEN FREE RICOTTA RAVIOLI 

FILLING 

500g ricotta 

150g parmesan cheese 

1 egg, lightly beaten 

1/2 tsp freshly grated nutmeg (optional) 

Salt/pepper to taste 

PASTA DOUGH 

220g gluten free plain flour 

2 large eggs (we use the 70g eggs) 

1. Combine the ricotta, parmesan, egg, nutmeg, salt and pepper in a bowl and mix well. Place in fridge until needed. 

2. For the pasta dough, place the sifted GF flour onto a clean workbench and make a well in the centre of the flour. 

3. Break the eggs into the well of the flour. Using a fork beat the eggs and slowly start adding the flour. Once the flour has been incorporated, knead the dough until it has a smooth surface. 

4. Let the dough rest on workbench for at least half hour, covered with a plastic bowl. 

5. After the dough has rested, cut into 2 equal parts. Place the dough you are not working with under the bowl so that it doesn’t dry out. 

6. With a floured rolling pin and workbench, roll out one piece of the dough into a thin rectangular shape. Put to the side and repeat process with second piece of pasta, ensuring it is the same size and shape as the first piece. 

7. Drop a tablespoon of the ricotta mixture at 6cm intervals along one side of each strip of dough. Brush around the filling with a little water then fold over the other side of dough to enclose filling. Use your fingers to press around the filling to seal and remove any air bubbles. 

8. Use a scalloped-edged pastry cutter to cut around the parcels to form semi-circles. Let stand on a floured surface to dry. 

9. Place the ravioli in a saucepan of salted boiling water and cook for 5 minutes. Use a slotted spoon to transfer ravioli to each plate.

10. Serve with pasta sauce of your choice.