The ingredients for this grain free and gluten free quinoa pasta dough are like a basic formula. The key to success is in the pasta dough consistency. Not too dry, not too moist.
Quinoa pasta is the perfect way to blend the nutritious benefits of quinoa into your diet. As is the case with all pasta, some nutrients will be lost in the boiling of the pasta, but if you're making lasagne sheets, this is not the case. Either way, you're making a healthy choice.
I thoroughly recommend using a pasta machine if you plan to add homemade pasta to your repertoire of culinary treats. Have a look at Amazon.com to find out just how reasonably you can get a pasta machine.
Note: Use 1 egg for every 90 - 100g (3 ½ oz.or ¾ cup) flour. Increase the amounts to suit.
Bring ingredients to room temperature. Combine in a bowl and knead until it forms a firm dough. If the dough is too dry, add a very small amount of water to moisten. If the dough is too moist, add small amounts of flour and continue to knead.
The dough should be firm and smooth. When you press it to a flat surface and pull it away, none of the dough should stick. If it does, it is too wet. If the texture is at all crumbly, it is too dry.
Use a pasta maker or rolling pin to form into the desired thickness and shape. The pasta can stick together when it has been freshly cut. If you don’t plan to cook it immediately, lay it out so that each piece is not touching another until for about half an hour until the pasta has dried out a bit.
Plunge into boiling water for 2 – 3 minutes until al dente. Your quinoa pasta is ready to serve.
Using the rolling pin?
To make lasagne sheets, roll out the dough to a thickness of approximately 3mm (0.1 inch). Cut into the desired shape and length. As this is fresh pasta, you don't need to add extra liquid to your lasagne sauce like you would packaged lasagne sheets.
Use baking paper below and on top of the dough if you find it sticks to the rolling pin or the surface that you are rolling on.
To make ravioli, roll out two separate sheets of dough of the same size. Make them approximately 3mm (0.1 inch) thick. On one of the sheets, place a teaspoon of your ravioli mixture (this could be as simple as a chunk of cheese or a slice of sausage) at 4cm (1.5 inch) intervals across and down the sheet in rows.
Cover with the second sheet and cut between the rows to form squares. Press the edges of each square together with a fork and boil as per the cooking instructions above.