I receive endless requests with regards to ‘Gluten Free’ pasta recipes, so I thought it was about time I experimented with a range of new flour’s and developed some recipes with a difference, that I am able to share as well as teach as part of my extended pasta masterclasses.
On this occasion I have chosen to work with Hodmedod’s quinoa flour and I have managed to successfully make a range of unfilled pasta shapes without the need to blend or combine additional flours, leaving this pasta 100% gluten free.
The quinoa flour has a fantastically nutty aroma that I could imagine would go so well with most sauces. However this recipe is showcasing the pasta in it’s natural appearance.
Preparation time: 45 minutes
300g Quinoa flour
3 large eggs plus one yolk
Pinch of salt
5 tbsp. Extra Virgin Olive Oil
1 garlic clove. peeled, sliced very finely
Generous pinch of dried chili
Parmesan as required
- Combine the flour with a pinch of salt , tip the flour onto a wooden board and make a well in the center.
- Crack the 3 eggs and one yolk into the well and slowly combine with the flour forming a dough. Once formed knead for 1 minute only. Kneading isn’t really necessarily (as you are not developing the gluten) but you just need to gain a smooth ball of workable dough. Do not over work the dough. If the dough is a little dry then add a tbsp of water.
- Wrap the dough and clear your working area. As there is NO gluten in the pasta dough the dough does not require resting.
- Instead of using a pasta machine I found the dough easier to work with when using a long thin rolling pin. The texture of the dough is completely different to a standard pasta dough. There is NO or very little elasticity and so the pasta dough needs to be treated with great care and respect when you are forming shapes and rolling out. The dough can very easily tear and crumble if over-worked.
- Halve the dough and using quinoa flour, flour your board very well. Place the dough on the board and using your rolling pin, roll the dough out, as thin as you possibly can, continue turning the dough and flouring it well so that it doesn’t have the chance to stick..
- Use a knife , pastry cutter or fancy tool and cut long strands of pasta to the thickness of 6 mm in width. Coat well in flour and repeat with the remaining dough. Form into loose nests.
- Place a large pan of water onto boil. Once boiling salt well and cook the pasta until aldente (around 4 minutes).
- Into a frying pan add the Extra Virgin Olive oil and the sliced garlic. Gently fry the garlic for 2 minutes and add a little dried chili (or fresh if preferred) and a few basil leaves.
- Drain the pasta, coat with the warmed oil and serve with Parmesan if required. Simply scrumptious, who knew!
Carmela’s tip: Do not over work the pasta dough as it w