Fresh gluten-free Pasta
First published: 19/II/05; Last modified: 01/V/06
The following way to make fresh gluten-free pasta is as easy es quick to do. All you need to have is the following ingredients, equipment and 15 minutes...
Ingredients:
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Gluten-free flour mix;
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1 spoon of extra-virgin olive oil any 100 g of flour mix;
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1 egg any 100 g of flour (for egg pasta) or half glass of water (for ordinary fresh pasta);
Special equipment:
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Pastry board;
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Wooden roller;
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Torchio (pasta press);
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Chitarra (lit: "guitar");
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Pasta machine;
Preparation:
Part of the flour is to be mixed with all the other ingredients in a bowl. When the liquid is absorbed, the mixture is to be worked out by hand for a few minutes in order to get an homogenous dough. Then you can either:
1) extrude the pasta inside the "torchio" (spaghetti, rigatoni);
2) work it into thin layers to be used as lasagne or for filled-in pasta (cannelloni, tortellini, ravioli...);
3) work it into thin layers and cut them with the pasta machine (tagliatelle)
4) work it into thin layers and cut them with the "chitarra" (maccheroni);
5) work it into thin layers and cut them simply by hand with a knife (orecchiette, cavatieddi).
Maccheroni all'Amatriciana, Spaghetti with mussels, Fettucine al pesto, Bigoli al ragł, Bigoli with broccoli, Bigoli salsiccia e cime di rapa, Spaghetti aglio olio e peperoncino, Lasagne al forno, Tagliatelle with mushrooms, Cannelloni ricotta e spinaci, Spahetti Trinacria (omage to Sicily)
Tortellini burro e salvia, Ravioli ricotta e spinaci
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Ingredients for the sauce: Bacon, Onion, Garlic, Tomato, extra-virgin Olive oil;
A finely chopped onion and a hand-smashed clove of garlic are to be placed on a pan with e.v. olive oil on low fire. Bacon, which must be thick, is cut into dice which are to be put in the pan when hot, preferably not all at the same time. Once the first dice of bacon are done, tomato (in sauce or entire fruits) is to be added to the preparation and cook gently for long minutes. The pasta mixture is to be compressed into the torchio so as to result in maccheroni, which are to be poured into salted boiling water (when so fresh they cook in a couple of minutes). In the meantime, the pan is to be re-heated: it will welcome the maccheroni, which will absorb part of the sauce before serving with generous grated parmisan.
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Ingredients for the sauce: Garlic, extra-virgin Olive oil, Mussels, Fresh parsley;
Mussels are to be washed und brushed gently before boiling/steaming in salted boiling water with a clove of garlic and a handful of chopped parsley for 2 minutes. Afterwards, they are to be transfered in a pan where a further clove of garlic has been let heating in e.v. olive oil for 1 minute.
In the same water where mussels have been boiled, pasta is to let cooking for 2 minutes, after being compressed in the "torchio" so as to result in spaghetti. Once cooked "al dente", spaghetti can be transfered into the pan with mussels and cook for 1 minute. The addition of generous handful of freshly chopped parsley will complete the preparation.
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Spaghetti aglio olio e peperoncino
Ingredients for the sauce: Garlic, extra-virgin Olive oil, red hot chilli Peppers;
The pasta mixture is to be compressed into the torchio so as to result in spaghetti, which are to be poured into salted boiling water (when so fresh they cook in a couple of minutes). In the meantime, a pan with e.v. olive oil, a hand-smashed clove of garlic and some red hot chilly peppers is to be heated on low fire without frying (in case, the fire must be switcthed off). Once cooked "al dente", spaghetti are added into the pan so as to absorb part of the sauce before serving with generous grated parmisan.
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Ingredients for the sauce: Garlic, extra-virgin Olive oil, Basil, Pine seeds, Parmisan cheese, Sea-salt;
This way of having pasta is one amongst the most delicate. This recipe requires pasta mixture to be worked into thin layers and then cut into long thin "fettuccine", which will cook in salted boiling water for 1 minute only. Therefore, the sauce is to be prepared whilst the pasta mixture is chilling out in the fridge before the cut.
A clove of garlic, basil, pine seeds, a chip of parmisan and a few sea-salt grains are to be beated in the mortar. Afterwards, the "pesto" can be transfered into a little cup and covered with e.v. olive oil. Once cooked, pasta first and the sauce afterwards are to be poured in a boulle and stirred together. A very generous grated of parmisan cheese will complete the preparation.
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Ingredients for the sauce: Mushrooms (preferebly "Boletus Edulis"), Garlic, Extra-virgin Olive oil, Butter, Onion, Sea-salt, Broth, Milk, Parsley;
Fresh mushrooms (if dry, mushrooms are to be kept half an hour in hot water) are to be cooked with garlic in a pan with e.v. olive oil and a little butter. After a few minutes a chopped onion is to be added, and then cover. When necessary a few spoons of broth are to be poured in, just before salt. When this is absorbed, the sauce can be taken to end with the addition of a very little milk.
When ready, the pasta is to be poured into the pan with the sauce so as to absorb it a little. Fresh chopped parsley and, why not, some grated parmisan cheese complete the dish.
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Ingredients for the sauce: Garlic, extra-virgin Olive oil, Broccoli, Sea-salt, Laurel;
Broccoli are to be softened in salted boiling water with a clove of garlic and a laurel leaf. After a couple of minutes they can be poured into a pan where a further clove of garlic has been let heating in e.v. olive oil for 1 minute. Covered with a lid, broccoli will cook in their water and steam for 5 minutes, during which stirring will be help broccoli acquire a more complete taste.
In the same water where broccoli have been softened, pasta is to let cooking for 5 minutes, after being compressed in the "torchio" so as to result in bigoli (thick spaghetti). Once cooked "al dente", bigoli can be transfered into the pan with broccoli and cook for 1 minute.
Suggesting: red hot chilli peppers would match perfectly the couple broccoli-garlic.
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Bigoli with turnip-tops and sausage
Ingredients for the sauce: Garlic, extra-virgin Olive oil, Turnip-tops, Sausage, Sea-salt, Laurel;
Just like "Bigoli with broccoli." The sausage is cooked in the pan before the turnip-tops are poured in.
Suggesting: red hot chilli peppers would match perfectly the couple turnip-tops/garlic.
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Ingredients for the Ragout sauce: Beef and Pork mince meat, 2 Garlic cloves, 1 Onion, 1 Celery, 1 Carrot, Rosemary, Laurel, Extra-virgin Olive oil, Milk, 200 g peeled Tomatoes, Sea-salt, Pepper, 1 Clove;
Preparation: The ragout can be prepared one day beforehand: mincemeat is to cook in a deep pan where garlic, laurel, rosemary, chopped onion, chopped celery and chopped carrot have been kept flavouring the e.v. olive oil. When dry, a glass of milk can be poured into just after seasoning with salt and pepper. When the milk is absorbed, the peeled tomatoes are to be added and with them a clove. It must be keeping boiling gently for long (let's say 1 to 2 hours).
This sort of pasta is prepared as shown in "Bigoli with broccoli." It boils in salted water for a few minutes and then is to be poured in a the pan where the ragout has been warming up.
Suggesting: lots of parmisan cheese necessary!!
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Ingredients and preparation of Ragout sauce: just like in "Bigoli with ragout".
Ingredients for the Bechamel sauce: half a liter of milk, 50 g Butter, 50 g Flour mix, Nutmeg, Sea-salt;
Preparation: Bechamel sauce can be prepared by pouring in a deep narrow pan flour mix and butter in cold milk with salt, pepper and nutmeg. The pan is to be warmed on a gentle fire. A continuous stirring is required.
Pasta is to be taken to layers and these are to be boiled for 3 minutes in salted water, then let dry out. When the 2 sauces are ready and not too hot nor too cold and the layer of pasta are dry, Lasagne can be arranged by filling a large baking pan with alternate layers of pasta, bechamel and ragout. It bakes for 40 minutes at a medium-high temperature.
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Ingredients and preparation of Ragout sauce: just like in "Bigoli with ragout".
Ingredients for the Bechamel sauce: just like in "Lasagne al forno" .
Ingredients for the filling: ricotta cheese, spinach;
Preparation: spinach leaves are to be boiled or steamed for a few minutes, then put in the mixer for being reduced into very little pieces. Poured in a bowl, they are mixed with ricotta cheese so as to obtain a thick mixture.
Then the preparation is just "Lasagne al forno", though instead of making layers one above the others, the pasta layers are to be rolled with the filling, put in the baking pan and covered with bechamel and ragout sauce.
Spaghetti Trinacria (omage to Sicily)
Ingredients for the sauce: Garlic, extra-virgin Olive oil, salted Anchovies, Capers, Pecorino cheese (sheep milk cheese);
The pasta mixture is to be compressed into the torchio so as to result in spaghetti, which are to be poured into salted boiling water (when so fresh they cook in a couple of minutes). In the meantime, a pan with e.v. olive oil, a hand-smashed clove of garlic, 3 or 4 anchovies per person and some capers is to be heated on low fire without frying (in case, the fire must be switcthed off). Once cooked "al dente", spaghetti are added into the pan so as to absorb part of the sauce before serving with generous grated pecorino cheese.
For further info and your advice please e-mail me at:
coquinaria@domusalessandra.com
Go to "Domus Alessandra, the Guest-House of the Coeliac"