Fresh Gluten Free Pasta

Fresh pasta with Ranchero Sauce

Fresh gluten free pasta with Ranchero Sauce

As it turns out, making fresh gluten free pasta is remarkably satisfying for the amount of effort that it takes to make. The amount of time that it takes to gather ingredients, knead them together and roll the dough out isn’t actually much more time than it takes to boil the water, so using dried commercial pasta isn’t much of a time saving – especially since this takes 4-5 minutes to cook instead of ~9 minutes for dried.

The pasta itself is far more satisfying than dried pasta, too, though right now I don’t have the wherewithal to make fusilli, nor the patience to make farfalle, so that still requires bought pasta. This pasta is mild in flavor, though not bland; it has a satisfying and not too delicate (aka flimsy) texture, and it doesn’t appear to be too fussy about how long it gets cooked for, either.

Although this recipe doubles or triples perfectly easily, make sure not to over crowd the pan when boiling the pasta as it will be more likely to stick to itself.

Serves 1 well, or 2 if serving with a bulky sauce

1 oz (1/4 cup) bean flour
1 oz (1/4 cup) potato/tapioca starch
1/3 tsp xanthan gum
1/4 tsp salt
1 large egg

Mix the dry ingredients together.

 

Crack the egg into the dry ingredients, and stir in with a butter knife. Initially, there won’t appear to be enough egg, but once there’s no egg apparent, use your hands to bring the dough together and briefly knead.  You’ll end up with a fairly stiff and slightly sticky dough.

Roll out as thinly as possible and cut into strips (or other desired shape), or use a pasta maker.

Bring a pot of salted water to the boil (~3 pints, more if you’re doubling or tripling the recipe), add the pasta and cook for 4-5 minutes.

Drain well and serve with your favorite pasta sauce.

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Creamy Zucchini and Roasted Red Pepper Sauce

I made this sauce one evening when I wanted to make Rich Mushroom and Black Olive Sauce, but only had 1/2 the mushrooms I wanted and a child who, for stuffed jacket potatosome unfathomable reason, had decided that she didn’t like mushrooms! It has the advantage that it is more colorful than the original, but apart from that is similarly easy to knock together, and it has my husband’s seal of approval!

I have served it up on pasta, and as a stuffing for baked potatoes. It’s also good in the baked tofu shells that I recently figured out as Halloween fare ….. but this sauce is a little too bright and jolly to be served up on that holiday occasion.

These quantities are good for 8 oz of dried pasta (cooked) and 3 – 4 people.

4 oz (1 scant cup) raw cashews
1 tbsp margarine
4 zucchini (courgettes), quartered lengthways then sliced
4 large roasted red peppers, deseeded and cut into 1″ squares
3/4 cup (~40) black olives
1 tbsp light chickpea miso
1 tsp white balsamic vinegar or lemon juice
1/2 tsp salt (for the sauce)
1/8 tsp black pepper
pinch of nutmeg

Put the cashews into a blender with 1 cup (8 fl oz) water, and leave to soak, briefly.

Heat the fat in a large frying pan over a medium/high heat, then fry the sliced zucchini (courgettes), stirring occasionally, until softened and starting to brown.

Add the roasted red peppers and black olives, and allow these to warm through over a low heat.

Add the remaining sauce ingredients (miso, lemon juice, salt, pepper, nutmeg) to the cashews, and blend the sauce until completely smooth.

Pour the sauce over the vegetables, then use an additional 1 cup (8 fl oz) of water to rinse the blender out onto the vegetables.

Turn up the heat, and stir frequently until the mixture thickens.

Check for seasoning, and serve hot with pasta (this is sufficient for 8oz dry pasta, cooked), baked potato or baked tofu shell.

(Nearly) Instant Creamy Sun Dried Tomato Pasta Sauce

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Rich Sun Dried Tomato and Basil Sauce with GF Pasta

This pasta sauce is rich with a very pronounced taste of tomatoes. It’s one of those instantly ready ones that can be made in advance, but is still good enough for entertaining, along with a light, green salad of some description.

1/2 cup raw cashews
2 cloves garlic
1/2 cup sun dried tomatoes in oil
1/2 cup fresh or chopped tinned tomatoes
1/4 tsp ground black pepper
1/2 tsp salt
4 large fresh basil leaves
extra basil and diced tomato for garnish

Blend everything together with 6 fl oz (3/4 cup) water until completely smooth.
Stir into cooked pasta. This amount is sufficient for 1 lb of dry GF pasta.