Low carb Oat Flour Tortellini


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

Oat Flour Tortellini
2 cups oat flour
1-1/2 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 tortellini: Divide dough into 2-3 parts and roll each as thin as possible on a lightly floured surface. Using a cookie cutter or glass, cut into 1-1/4″ circles. Place 1/4 tsp filling on center of each circle. Fold pasta in half moon and seal edges. As with cappeletti, streth dough around fingers and pinch ends together.
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 120 tortellini.
Nutritional Information for 1/6 recipe: Calories: 120 ,Carbohydrates: 21g, Fiber: 3g, Net Carbohydrates 18g, Protein: 4g, Fat: 3 g
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Comments

  1. Angela says:

    Oh Mylanta this sounds wonderful!!!

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