Cooking in the Fishbowl

For a while now, I've wanted to experiment with gluten-free, low-carb homemade pasta. Why? Because I like stuffed pasta like ravioli & tortellini, gluten and grains in general make my joints hurt, and the Covid-15 really has to go. After trolling a lot of different recipes that looked promising (and a lot that didn't), I gave it a go this afternoon. If that looks like a bit of a mess...it was. I opted for a lupin-based flour mix, which sounded promising. The dough actually came together pretty well.  Trying to make sheets out of it with the pasta machine was tricky--but I have little experience doing that, so was still optimistic. I tasted the raw dough, and it did have a slightly-bitter, green characteristic that is often mentioned as a downside of the lupin flour. Still, I was hopeful. The sheets were fragile, and making the ravioli without tearing it was tricky. Three of four kinda worked.  I'd seen advice to cook in a shallow pan at less than a full boil, and to avo...