Description
Craft perfect gluten-free manicotti shells from scratch with this detailed, step-by-step recipe. Enjoy pliable, flavorful pasta that holds up beautifully to your favorite fillings.
Ingredients
- 2 cups (240g) high-quality Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1/2 teaspoon xanthan gum (omit if already in your GF flour blend)
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil
- 1/4 to 1/2 cup warm water or unsweetened dairy-free milk (adjust as needed)
Instructions
- 1. Mix the Dry Ingredients: In a large bowl, whisk together the GF flour blend, xanthan gum (if using), and salt.
- 2. Combine Wet Ingredients: Create a well in the center of the dry ingredients. Add the eggs, olive oil, and 1/4 cup of warm water/milk.
- 3. Form the Dough: Gradually incorporate the dry ingredients into the wet, mixing until a shaggy dough forms. Add more liquid, a tablespoon at a time, if the dough is too dry.
- 4. Knead and Rest: Turn the dough out onto a lightly floured surface and knead gently for 5-7 minutes until smooth and elastic. It should be soft and slightly tacky. Cover tightly with plastic wrap and rest for at least 30 minutes.
- 5. Roll Out Dough: Divide the dough into 2-3 portions. On a lightly floured surface (or using a pasta machine), roll out each portion to about 1/16 to 1/8 inch thick.
- 6. Cut Shells: Cut the rolled dough into approximately 4×5 inch rectangles.
- 7. Pre-Cook Shells: Bring a large pot of salted water to a rolling boil. Cook 2-3 shells at a time for 60-90 seconds until pliable.
- 8. Cool and Store: Immediately transfer cooked shells to an ice bath, then lay them flat on parchment paper, brushing lightly with olive oil to prevent sticking. Use immediately or store as directed.
- Prep Time: 30 mins
- Cook Time: 2 mins (for shells)