Whisk the chestnut flour, tapioca starch, sweet rice flour, and xanthan gum into a large bowl.
Create a well in the middle of the flour and crack three eggs into the well. Add the olive oil and salt.
Use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.
Once it's well mixed, use your hands to knead until it forms a dough. If the the mixture feels too dry, add ½ teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find it too sticky, add another teaspoon of chestnut flour until it reaches the desired texture.
Roll the dough into a ball, wrap it in plastic, and let it rest for 30 minutes.
Meanwhile prepare your filling and sauce. Find the recipe for the Goat Cheese and Spring Vegetable Ravioli shown in the pictures above at The Bojon Gourmet.
Bring 4-quarts of water to boil in a large pot with a teaspoon of salt and a splash of olive oil.
After letting the dough rest, cut dough into 6 equal pieces.
Use your hands to press one piece at a time on a chestnut-floured surface until it is about ¼-inch thick, reserving the other pieces in plastic wrap under a towel.
With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with chestnut flour as you go. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop at a time, dusting the pasta sheet lightly with chestnut flour, until you get to a 4, which is the setting before the pasta begins to get paper thin.
Use a knife or the smooth edge of a pastry wheel to trim the edges of the pasta sheet so they are smooth and the sheet is an even width all the way down, 3-4 inches. Dust both sides lightly with chestnut flour and set aside, while you repeat with the remaining dough.Roll the trimmed edges up with the next piece of dough.
Cut into strips for fettuccine or pappardelle, or read below on how to make hand-cut ravioli.
Ravioli
Cut the pasta sheet in half cross-wise so you have two wide sheets that are the same length.
Whisk the remaining egg with 1 tablespoon of water.
Lay two sheets of the same length down on your floured surface. Spoon 2 teaspoons of filling at a time onto one sheet, leaving 1-2 inches between each ball of filling. Lightly brush the edges of this pasta sheet with the egg wash. Lightly brush the egg wash between each filling mound.
Lay the second sheet of pasta over the top and gently press down to cover the filling. Press out all of the air and gently press the edges and around each mound to secure the sheets together. Use a ravioli stamp, a pastry wheel, or a knife to cut the strip into ravioli squares. Repeat with the remaining pasta sheets.
Drop the ravioli into the boiling water and cook for 5 minutes, stirring occasionally. Gently scoop out the ravioli with a slotted spoon.
Top with pea broth, herbs, parmesan, and enoki straws and serve. Get the recipe for the filling and broth pictured above from The Bojon Gourmet.
Video
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.