Homemade pasta is a labor of love. There is something so meditative about rolling out homemade dough and pinching closed each little perogie. Its so rewarding to take your first bite and then to share with friends and family with pride this delicious thing you have just created.
Several years ago I created a basic gluten free perogie dough that used gluten free grain based flour. That recipe is both gluten free AND egg free. I highly recommend that recipe for those of you that are not concerned with needing to eat Grain Free.
But for those of you that are grain free.. this new recipe is a gift to you! It was a challenge but I figured out a way to make pasta lower carb using. Because this pasta is lower carb it admittedly has a slightly different texture..however I don't feel that "different" is bad as I was extremely pleased with how beautiful (AND TASTY) these perogies turned out. I feel quite confident that you will love them too! Go the extra step and saute' them in a skillet with a little oil or melted butter.. you will be in sheer heaven.
- 1 lb red potatoes, cut into pieces
- ¼ teaspoon garlic powder
- ¼- ½ teaspoon salt, depending on preference
- 3 Tablespoons butter (Dairy or Nondairy)
- ¼ teaspoon black pepper
- 2/3 cup Cheddar flavored Daiya. (OR real cheddar cheese)
- 2 ¾ packed cups blanched
- ¾ cup tapioca starch
- ¼ salt
- 2 Tablespoon Whole Psyllium Husks
- 3 large eggs + 1 egg white
- Bring a large pot of water to a boil. While the water is coming to a boil, cut the potatoes into small quarter pieces and boil for around 18 minutes until soft.
- Drain the potatoes in a colander and mash them in the pot with the butter, black pepper, garlic powder, salt, and cheese. Set aside while you prepare the pasta dough.
- For the pasta: Put almond flour, tapioca starch, and salt in a food processor. In a separate bowl, whisk together the psyllium and eggs until thickened. Combine with the flours and pulse until it holds together.
- Separate the dough into two halves. Using a rolling pin, roll out the dough between two sheets of parchment paper into a thin layer.
- Use a large biscuit cutter or the rim of a large glass, preferably 4 inches wide, to cut the dough in circles. This dough should make approximately 20 perogies.
- Place ½ Tablespoon of potato filling in each circle and spread it out towards one side of the circle, leaving plenty of room to fold.
- Gently lift the dough and fold over filling to make a half moon shape. Lightly press down around the edges of the dough to seal.
- Once you've filled the perogies, prepare a pot of water and bring to a rapid boil.
- Once the water is rapidly boiling, put a few of the perogies into the water until they float. Once they’re floating on top of the water, let them continue to boil for another 15-20 seconds. Strain from water and set aside. Continue until all are cooked through.
- Optional: Sautee the perogies in a large oiled skillet until lightly browned on the bottom. Serve with sautéed onions and a dollop of sour cream if dairy isn't an issue for you. Delicious!
This is not a recipe I recommend trying to make substitutions to. If you need to avoid eggs try my other gluten free perogie dough recipe instead.
If you need to decrease the carbs in this recipe you might try boiling and then mashing Parsnips, Jerusalem Artichokes, Turnips or a similar root vegetable instead of using potatoes. Additionally feel free to change up the filling (and its flavor) by using sweet potatoes.
Sadly, I found that this pasta did not freeze well. I tried to freeze it and then boil it, and it became a little bit mushy. I recommend cooking it when you make it and eating it within a few days.
Only use WHOLE Psyllium Husks. The powdered variety will not work the same in this recipe.