8666_Pirahna_CoeliacMag_320x50Banner_FINAL
8666_Pirahna_CoeliacMag_320x50Banner_FINAL
8666_Pirahna_CoeliacMag_320x50Banner_FINAL
RECIPES > FAMILY MEALS

GLUTEN-FREE PASTA DOUGH

Quick, easy and you don’t need a pasta machine. This is our go-to gluten-free pasta dough recipe for lasagne, ravioli, or fresh fettuccine.

Make your own gluten-free pasta for fresh ravioli, fettucine and lasagne – you might never go back
You don’t need a pasta machine for amazing fresh pasta

SERVES 4

Ingredients

  • Gluten-free plain flour (see tips)

    1¾ cups

  • Eggs

    2

  • Water

    80ml

  • Oil

    1 tbsp

Method - Lasagne-sheets

STEP 1

Roll out dough until thin, or work through a pasta machine. Cut sheets into a manageable length.

STEP 2

Place pasta sheets in salted boiling water and cook for 5 minutes. Drain before using in your lasagne.

Method - Fettuccine

STEP 1

Use the pasta dough recipe, but add ¼ cup flour and an extra egg.

STEP 2

Work into a dough. Using a rolling pin on a surface dusted with gluten-free flour, roll out dough to form rectangles.

STEP 3

If you have a pasta machine, follow instructions to make fettuccine. If not, roll out dough to desired thickness and use a sharp knife to cut strips of pasta approximately 5mm wide.

STEP 4

Boil fettuccine in salty water to cook for 5 minutes, ready to serve with your favourite meat or vegetable sauce.

Method - Ravioli

STEP 1

Roll out dough until thin and cut into 8cm squares with a pizza cutter. In the middle of each square, place 1-2 tablespoons of spinach filling*. Fold over and give the edges a good press.

STEP 2

Place ravioli in salted boiling water and cook for 5 minutes. Serve with parmesan.

SPINACH FILLING

  • 150g spinach, chopped and cooked
  • 25g onion
  • 1 clove garlic, crushed
  • 3 basil leaves, chopped
  • 150g feta
  • 1 teaspoon ground nutmeg
  • 50g parmesan, gratedPlace all ingredients in a bowl and stir well to combine. Season with salt and pepper to taste.

VARIATION

Cook butternut pumpkin and season with nutmeg and pepper. Mash, ready to use as ravioli filling.

Tips

Replace a third of the gluten-free plain flour with rice flour and add an extra egg yolk to your recipe. The rice flour makes the dough hard enough to roll out, without falling apart.

NUTRIENT ANALYSIS

Based on 4 serves, per serve: Energy: 2,150kJ; Protein: 20.4g; Fat: 23.0g; Saturated fat: 11.2g; Carbohydrate: 54.8g (3.5 exchanges)

0 Comments

Submit a Comment

Rate now

Your email address will not be published. Required fields are marked *

MORE WAYS TO LIVE A GREAT GLUTEN-FREE LIFE

THAT GLUTEN-FREE FEELING

Is it intolerance or something more? Take this 5-minute quiz to rate your gluten sensitivity and coeliac disease symptoms for expert advice from Coeliac Australia.

Take the quiz