I’ve just started to increase my training to prepare for a summer full of tough mountain races. This means that I really need to pay attention to the quantity and quality of calories I’m putting in my mouth each day. At this time of year I completely cut out all forms of processed sugar and really focus on keeping my main food allergy culprits out of my diet (dairy, egg whites, avocados, and bananas). This pretty much eliminates any form of processed pasta since a surprisingly number include sugar and I can’t verify that the pasta dough is made with egg yolks only. Since I’m now the owner of a shiny, hand-cranked pasta machine, I decided to put it to the test with some raviolis! You can make this recipe using a good old-fashioned rolling pin (I’ve done it a lots of times) but the pasta machine really makes it so much easier.
The basic pasta recipe can be used for almost any type of traditional pasta, just use regular white flour and olive oil. I decided to jazz up this recipe with some pumpkin seed oil my mom brought back from Austria and oat flour because that’s what I had on hand. I’ve also made this recipe with 100% whole wheat flour. It changes the texture a little bit but still tastes great. I’ve never tried it with grain-free flour (like almond, coconut, etc.) but it will probably work as long as you play with the flour, oil, and water balance to achieve the super elasticy pasta dough that you want. I recommend that you make this recipe with a grain based flour to start so that you are familiar with the texture that you’re looking for from the dough. There are some great resources available online about what you want the pasta dough to look and feel like. I recommend checking out Serious Eats and Smitten Kitchen.
Pasta dough nutrition information (whole recipe): 1070 calories, 118 g of carbs, 50 g of fat, 38 g of protein, 16 g of sodium
Ravioli nutrition information (per serving): 287 calories, 33 g of carbs, 13 g of fat, 11 g of protein, 9 g of sodium, 1 g of sugar