I had to come up with this recipe when I was diagnosed with Coeliac’s disease in 2010! I wasn’t going to be forced to use what was on the shelves in the stores, so had to research and get creative. This pasta is relatively simple to make, just mix the dough by hand, in a food processor or stand mixer, let it rest for 20 minutes and get to work rolling, and if you wish, cutting.
Category:
Basics
Style:
Gluten Free, Italian
Keyword:
Gluten Free Pasta
Quantity: 4
Author: sbaskitchen
-
120
g
quinoa flour
-
80
g
corn flour
-
60
g
potato starch/flour
-
1 1/2
tsp
xanthum gum
-
1
tsp
fine sea salt
-
160g
eggs, fresh
(approximately 3 large eggs)
-
extra quinoa flour for dusting
-
Mix the dry ingredients together in the bowl of a food processor, or stand mixer, to combine.
-
In a separate bowl, lightly whisk the eggs.
-
Add the egg mix to the dry ingredients and mix until the dough comes together - the final dough should be firm, but pliable - add a little more egg if too firm.
-
Wrap the dough in plastic wrap and allow it to sit at room temperature for 20 minutes.
-
Divide dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary.
-
Fold and repeat until pasta is smooth, (this may require a little practice and patience!) then continue rolling, reducing the settings a notch each time, until you reach the desired thickness
-
Cut the dough for fettucine, spaghetti, etc, or use the sheets to make ravioli, agnalotti, lasagne, cannelloni, etc.
- Use quinoa flour for dusting to prevent the pasta sticking to the pasta machine.
- COOKING TIME
(also depends on how thick your pasta is)
Fettucine 4-5 minutes
Spaghettie 3-4 minutes
Ravioli 5-6 miutes
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With many thanks and kindness,
Julie.
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It’s been a whirlwind week – three trips to Melbourne and more…
My final private catering job – and as it turned out, the perfect event to finish this chapter of my SBA’s Kitchen journey. The event, a celebratory afternoon tea in the theme of the Mad Hatter’s Tea Party, with a fabulous story, and a few unexpected coincidences, and I absolutely know that this event is one that I will never forget! And all the food was Gluten Free!
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I will continue to supply the beautiful café The Pickle Pot, here in Maffra, with my gluten free offerings, and am excited to be out and about sharing my food knowledge at various Neighbourhood Houses/Community Centres, in my Knowledge Sharing Sessions.
A visit with our son and his family at their new home – a move from suburbia to a home with space, room to run, a little wildlife, space to start a vegetable garden, and more. The day finished with an unexpected invitation to a family dinner – a beautiful evening, before making the 2½ hour journey home. Continue reading →
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This is not a quick Bolognese Sauce, it is a sauce that is made with time, love and patience, resulting in a rich delicious sauce for you to use not only with pasta, but also in bakes, even pies.
Category:
Main, Main Course
Style:
Italian
Keyword:
Meat Sauce for Pasta, Pasta Sauce
Quantity: 12
Author: sbaskitchen
-
1
tbsp
olive oil
-
2
onions
finely chopped
-
1
clove
garlic
crushed
-
2
x 800g cans crushed Italian tomatoes
-
1
kg
minced beef
-
1½
cups
beef stock
-
½
cup
red wine
-
1/4
cup
tomato paste
-
2
tsp
dried oregano
-
sea salt to taste
-
freshly ground black pepper
to taste
-
1-2
tsp
sugar
-
Heat the olive oil in a large pan over a medium-low heat.
-
Add the onions and sauté until the onion is soft.
-
Add the garlic to the pan, and continue to sauté for another 2 minutes.
-
Crumble in the mince, and cook until browned and broken up.
-
Add all of the remaining ingredients and stir to combine.
-
Bring to the boil and reduce to a simmer.
-
Simmer, covered, for two hours, stirring occasionally.
-
Remove the lid, and continue to simmer until thickened, stirring occasionally.
- If you can get it, chuck or brisket mince are absolutely perfect for this sauce.
- Serve with pasta of your choice.
- Or use:
- to prepare lasagne.
- for pie filling
- to layer into a baking dish with vegetables such as potato, pumpkin, cauliflower, etc.
- spoon over baked potatoes and top with cheese
- A great recipe for batch cooking
- Freezes well
- Pressure can according to canning instructions
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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
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Don’t you just love it when you discover something new!
I’ve been growing garlic, successfully, for a few years now, and still I’m learning…
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I’ve realised that I now grow both hard neck and soft neck garlic, I don’t know the type though, as I’ve purchased the originals from farmer’s markets and providors. How I know that I have hard neck and soft neck garlic, is that the hard neck garlic sends up a long solid green stalk with a bud on the top called a scape. Initially I used to leave these in place, allowing them to flower, and then, in turn, produce small bulbils. I loved this idea, and often gifted people the little bulbils, telling them they would need a couple of years before they were of a size to produce garlic as we know it. Then I discovered that scapes could be used in the kitchen – really? Continue reading →
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It’s been all about pasta lately. You see, I have a new stand mixer purchased after the one that my mum and dad gave us for a wedding present finally decided enough was enough after 35 years of constant use! In addition to purchasing the new mixer we also purchased some of the attachments to go with it – namely the pasta roller and the tagliatelle cutter – I was just a little excited!
Roast Pumpkin Ravioli
Beetroot & Blue Cheese Ravioli
Roast Pumpkin Ravioli with Burnt Butter Sauce and Crispy Sage
Beetroot & Blue Cheese Ravioli
Beetroot Tagliatelle
I also have a new pasta tree, I used to hang my pasta on the handles of wooden spoons and rolling pins precariously balanced on objects around the kitchen, as it was rolled
Pasta on a rolling pin that is balanced on top of jugs that are on top of cake tins!
Continue reading →
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