Almond & tapioca flour dough from Pasta Reinvented: Gluten-Free Pastas, Alternative Noodles, 80 Creative and Delicious Recipes (page 41) by Caroline Bretherton

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Notes about this recipe

  • sherrib on October 31, 2018

    This dough didn’t come together for me very well. It was very sticky despite the overnight fridge rest and the addition of more almond flour. I added an all purpose gluten-free flour blend to make it knead-able and roll-able. This made this dough no longer grain free. Once the consistency was right, I honestly got the absolute best textured gluten-free ravioli I’ve ever had. Pillowy and delicious. I’ve never had gluten-free ravioli taste and feel so much like the real thing before. To keep its grain free status, I may experiment with the tapioca and potato starch amounts next time.

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