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.
Gluten-free plain flour (see tips)
Method - Lasagne-sheets
Roll out dough until thin, or work through a pasta machine. Cut sheets into a manageable length.
Place pasta sheets in salted boiling water and cook for 5 minutes. Drain before using in your lasagne.
Method - Fettuccine
Use the pasta dough recipe, but add ¼ cup flour and an extra egg.
Work into a dough. Using a rolling pin on a surface dusted with gluten-free flour, roll out dough to form rectangles.
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.
Boil fettuccine in salty water to cook for 5 minutes, ready to serve with your favourite meat or vegetable sauce.
Method - Ravioli
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.
Place ravioli in salted boiling water and cook for 5 minutes. Serve with parmesan.
- 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.
Cook butternut pumpkin and season with nutmeg and pepper. Mash, ready to use as ravioli filling.
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.
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)
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