Gluten Free Pasta Recipe

1 cup tapioca flour*
1 cup brown rice flour*
1 1/2 tsp xanthan gum*
2 eggs
Olive Oil as needed

(*)  I found these at Whole Foods, but most organic or high-end grocery stores should carry these.

Mix ingredients by hand by forming flours (mixed with xanthan gum) into mound on counter.  Hollow out center of mound to make a "well".  Place eggs into the well and mix with salt to taste.  Add olive oil until the dough is smooth and can be easily worked into a ball that is not tacky.

If using a mixer (like a Kitchen Aide) add flours, xanthan gum and eggs.  Beat using a dough hook.  Add salt to taste.  I add olive oil until the dough is smooth. Place flour (I used the tapioca as it has a finer consistency) on rolling board or mat and turn the dough onto the flour.  Roll the dough into a broad, thin sheet.

If making ravioli, roll through a pasta press until paper thin (you should see your hand through the dough).  If hand-making ravioli, place one sheet (about 4 inches x 12 inches) of ravioli dough on rolling board.  Brush sheet with egg wash (on egg, beaten), making sure you get the outside edges too.  Place filling equally on sheet (should make about 12 ravioli).  Cover with another sheet of dough on top of filling.  Press seams with fingers (internal seams too).  Cut seams with sharp knife to make little ravioli pockets.  With a fork, press each side of all seams together (gives it a fluted edge and makes sure the ravioli won't leak when cooking).

If using a ravioli press, I don't use the egg wash.

Place ravioli on cookie sheet or jelly roll pan covered in flour or corn meal (I prefer flour).  Dry for 20 minutes and then cook or freeze.  If freezing, I put the jelly roll pan directly in my freezer for an hour and then take the ravioli off and place them in a zip-loc bag and put in my freezer.  Should be good for 6 months if frozen properly.

Boil in salted water for 4 to 7 minutes or until they float to the top.  (The thicker your dough is, the longer they'll need to cook).

Makes approximately 48 ravioli, filled.