Gluten-Free stuffed pastas!

I did it!  Gluten-Free stuffed pasta!!

I’ve never made stuffed pasta before, other than the kind that I take out of the bag and stick in boiling water.   But I’ve been craving the stuff, and before I was gluten-free I loved tortellini, so I figured, why not give it a try.

First, I had to make the dough.  I knew that this was the most vital part of making the pasta actually be… pasta.  So I decided to start with a recipe.  I found a great one at Bob’s Red Mill

This called for:

  • 1/3 cup Tapioca Flour
  • 1/3 cup Cornstarch
  • 2 TB Potato Starch
  • 1/2 tsp Salt
  • 1 TB Xanthan Gum
  • 2 eggs
  • 1 TB Vegetable Oil

I mixed them all together, and then – because I am in the midst of chaotic, busy part of my life so once I’d made the dough, I didn’t really have the time to continue with the pasta making until a few days later.

When I did get to the actual making of the pasta it took quite a while.  Having no pasta machine, I was doing it all by hand.  Thankfully I have acquired a rolling pin since the last project (thanks to a friend of mine – Thanks Erica!!)

Creating circles in the dough

I decided to try two kinds of pasta.  One with a filling made of Ricotta cheese, some parmesan, and some Italian herb seasoning.  The other was leftover butternut squash soup I’d made a time back and frozen.  I mixed with it some ricotta to thicken it a bit.  So, I thought it would be easier to make some Ravioli and some Tortellini (so I could have different pastas for each filling!)

First, I rolled the pasta as thin as I could (though I think it could have stood to be even thinner.  I used a cup to form circles – which I rolled even thinner, and then some got a little dab of the squash filling and rolled into tortellini’s, others got ricotta and then cut into squares of ravioli.

Filling the pasta
Folding the pasta

These sat out for a little bit, while I waited for dinner time, and then I put them slowly into some boiling water.  I cooked them for about 10 minutes and they were ready.

Forgot to take pictures of the finished product – but both types were yummy!  Next time I’ll experiment with some sauces to compliment the pasta 🙂


In other news – school is gearing up, and I’m transitioning into the start of the program year at church, and cutting back on my workstudy.  I foresee a potentially bumpy couple weeks as  I transition, so I am entering sporadic updating stage for a time.  With me luck!!


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