Homemade Gluten-Free Pasta recipe in 10 minutes

Weigh 70 grams (2.5 ounces) of chickpea flour.

Weigh 30 grams (1 ounce) of rice flour.

Mix the chickpea flour and rice flour together on a work surface.

Create a well in the flour mixture and crack one whole egg into the middle.

Beat the egg slowly, combining it with the flour.

Once the dough is dry enough to handle, knead it gently for a couple of minutes until it absorbs all the flour and becomes consistent.

Dust the dough with rice flour and roll it out gently.

Prepare a filling of ricotta and Parmesan cheese.

Use a spray bottle or pastry brush to gently brush the edges of the pasta.

Close the ravioli gently, pushing on the sides as you go along.

Trim the ravioli and keep the offcuts to re-roll and make more ravioli.

Dust the finished ravioli with more rice flour.

Mix equal amounts of butter and water, season with salt, and wait until the pasta is cooked.

Equipment Needed

Spice Level:

Dietary