As a person who has celiac’s disease, stuffed pasta in any form has become my holy grail.
I saw a demonstration for making wheat pasta not too long ago, and when describing the process of making pasta from scratch, the chef couldn’t really do any better than to say you use “some” ingredients. It seems ridiculous, but he really was right.
Moisture needs to be added to the dough until if feels just right – not too wet, but not crumbly either.
I tried my hand at creating a gluten-free ravioli recipe, and this is what I came up with — based on four or five experimental sessions in the kitchen:
