I have no affiliation with WELL AND GOOD and LOTUS ORGANIC FOODS companies, they do not support or promote my blog, I buy all their products in supermarket and use some of them in my recipes.
I made gluten, dairy and soy free pasta using as the main ingredient Gluten Free Pastry Flour by WELL AND GOOD company, manufactured in Australia from local and imported ingredients. The second flour I used in gluten free pasta dough is Organic Quinoa Flour by LOTUS ORGANIC FOODS, grown and milled in Bolivia and packed in Australia.
- 250 g Gluten Free Pastry Flour
- 50 g Organic Quinoa Flour
- 2 large eggs
- 100 ml water at room temperature
- pinch of salt.
- Mix and sift both flours on a board or the counter in a pile. Add salt.
- Make a hollow in the center of the pile and crack an egg into the center.
- Incorporate the egg with a knife into the flour mix, add the second egg and repeat the procedure.
- Slowly incorporate more flour, add water, 50 ml at a time.
- When all liquids are incorporated into flour mix, knead the dough.
You might need sprinkling some flour (use Gluten Free Pastry Flour) on the kneading surface.
I used the dough to make my husband’s favourite prawn and leek ravioli
and to make fresh pasta to use the next day.
The next day pasta was completely dry, but it took only 3 min to cook and it was absolutely delicious with beef ragout and slowly caramelised balsamic onions.
Comparison with dough made with Orgran Gluten Free All Purpose Plain Flour:
Pasta dough from the mixture of Well and Good Pastry Flour with Quinoa Flour has one significant advantage. It kneads easier and can be rolled very thin without any difficulties, practically as a regular wheat dough. The dough does not have the same flexibility and stretching qualities compared to wheat dough, but is not fragile at all. It does not require the same attention to avoid cracks as Orgran flour dough when rolling and handling the dough. At room temperature and when used fresh, does not crack at all. However, during freezing some splits appeared in ravioli, when the dough was rolled to be paper thin, may be too thin even for ravioli.
Flexibility of this dough makes it very easy to work with, compared to Orgran flour dough. I finished the project in half the time and not as tired, because I did not have to be very precise and careful all the time.
The taste of the dough in ravioli was practically the same, the only difference was that the dough was thinner and provided better balance with the filling. However Orgran ravioli dough was softer and had more pleasant texture, though it was thicker. I might try the mixture of three flours to make pasta dough to get the best in rolling and handling qualities, as well as the best in texture and taste. In direct overall comparison gluten free pasta dough made from Gluten Free Pastry Flour and Quinoa flour wins my vote. It is much easier to make and work, and provides thin pastry to make any pasta dishes.