I couldn’t praise Pastry Flour from Well and Good enough. Since I have discovered this product nearly 2 years ago, and was able to create the recipe for and easy and reliable pasta dough, some of my favourite festive dishes which needed a lot of time and effort to prepare with other gluten free products, became available on everyday basis. The process of making the dough for chicken dumplings and ravioli from the mix of Pastry Flour and quinoa flour is simple and never failed. I can nearly make this dough with my eyes closed. The best thing is, every time I make it, I enjoy it thoroughly, it’s practically therapeutic. I make dumplings (Russian pelmeni) on regular basis and keep them frozen. They are handy for quick lunch or dinner and they are nice, added to chicken soup.
Since the appearance of golden flaxseed flour on the market, I used it in various recipes replacing ground flax seeds or flaxseed meal. It does wonders, especially in grain free recipes. I wanted to try this flour in my recipe for pasta dough, and see what the difference it will make to the dough itself and the process of working with it. I was also very happy to use quinoa flour from the new Raw Ingredients Line. I always prefer to use the brand I can trust, and my readers know that Well and Good products are a long-time favourites of mine. So I made ravioli for our Christmas lunch with two different fillings – fresh prawn and leek, and cooked chicken, leek and cabbage. Because of the hot weather, I left quails (minus breast, used for the Three Bird Roast, made this year grain and dairy free), for later and did not make my usual quail ravioli.
Chicken ravioli were served with sour cream, horseradish and dill sauce, while ravioli with prawns and leek filling were served with melted butter and garlic, hot and sweet chilli preserve. I deliberately made quite large ravioli with plenty of juicy filling to enjoy with soft pasta.
- 220g Well and Good Pastry flour
- 50g Well and Good Quinoa flour
- 30g Coles Golden flaxseed flour
- 2 large eggs
- 100ml water
- good pinch of sea salt
Ingredients and preparation of different fillings are discussed in earlier publication (here).
The most detailed description of how I make my pasta dough, with step by step photos, can be found here.
- mix all 3 flour with a whisk
- use large chopping board as a working surface
- sift flour mix to make a pile, make a well in the middle
- add salt to the flour, crack the first egg into the well
- using blunt knife start mixing flour with an egg; after the egg is mixed with flour, add another egg and repeat the process
- after both eggs are mixed in add water
- using the knife mix flour with water until all water in absorbed and uneven size wet lumps of the dough are formed
- use pasty scraper to chop these lumps into smaller size pieces
- when no large lumps are left, scrape all the dough from the board, gather it in the middle, press the dough to make a ball and knit it together
- dust your palms with flour when knitting the dough
- the dough will come together into a smooth ball
- cut the piece of the dough, roll it into a sausage shape 1.5cm-2.0cm in diameter (depending on ravioli size you want)
- cut dough sausage into 1 – 1.5 cm pieces
- press each piece into pastry flour from both sides ho have the surface well dusted
- roll the dough thin, 2 pieces for each ravioli, the top piece have to be slightly larger size, compared to the bottom one
- place the filling in the centre of the bottom piece (it is easier to do if the filling is rolled into a ball with wet hands)
- flatten the filling a little
- brush the edges of the dough with water
- cover with the top dough piece
- gently press it down in the middle to flatten ravioli even more
- gently press the edges together, trying to get all the air out, make sure that dough layers are glued together, press the outer edge for the second time
- cut the excess of the dough with a cookie cutter
- ravioli can be stored refrigerated with cooked fillings for 7-10 hours and 2-3 hours with fresh uncooked fillings
- place ravioli which are not used on the day on a lined tray and freeze until they become hard, do not leave them in the freezer for long on an open tray
- transfer just frozen ravioli into a glass container with a tight lid, for convenience, and to avoid ravioli sticking together, it is better to organise them in layers, separated by baking paper
- frozen ravioli can be kept refrigerated for several weeks
- they can be cooked directly from the freezer or after resting for 20-30 min on the bench
The above photo shows that ravioli do not have even hairline cracks in the dough. This dough is a joy to work with. It can be rolled truly very thin. I did not do too thin because I wanted to make ravioli very large in size. Flaxseed flour provided extra binding for the dough and quinoa flour gave that wonderful accent to the taste. This is an amazing pasta dough. For those of you who make your own pasta, just try this three amazing products together. As if my previous dough with Pastry flour and quinoa flour was not excellent, this is even better, both in terms of flexibility of the dough, and the taste and texture of the cooked product.
Was the taste of this dough better because of the changes to the recipe of the dough and use of flaxseed flour, or because Well and Good quinoa flour is superior product, compared to other different brands I used, I can’t tell. But it tastes better. They look different too, especially cooked. Ravioli made with this dough recipe look darker.