Low carb Oat Flour Agnolotti


On the first day of pasta, my true love gave to me…

Oat Flour Agnolotti
2 cups oat flour
1.5 tsp salt
2 eggs
2 Tbsp cooking oil
4-6 Tbsp water
Filling:
Ricotta cheese

In mixing bowl, combine flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest.
To make agnolotti: Divide dough into 2 part and roll each into a 15″ circle on a lightly floured surface. Using a cookie cutter or glass, cut into 2 1/2″ circles. Place 1 tsp filling on center of each circle. Fold pasta in half moon and seal edges with fork. Put on lightly floured board.
Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 30 agnolotti.
Nutritional Information for 5 agnolotti: Calories: 120 ,Carbohydrates: 21g, Fiber: 3g, Net Carbohydrates 18g, Protein: 4g, Fat: 3 g
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