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Make Your Own Gluten-Free Pasta, Courtesy Lidia Bastianich

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Lidia Bastianich

Lidia Bastianich

When Lidia Bastianich was in town recently for a KLRN benefit, I asked her a question from one of our faithful readers about making gluten-free pasta. It was prompted by a a story we’d run that included the Italian chef’s pasta recipe that had been paired with a truffle butter sauce.  Sadly, you can’t take a regular pasta recipe and use gluten-free flour in its place. You need something else in the mix to help hold it all together.

So, Bastianich asked her creative projects manager, Lauren Falk, to pass along a couple of recipes for gluten-free pasta that people can make at home. The first uses a gluten-free flour that you should be able to find at your neighborhood supermarket. The second is made with garbanzo bean flour; Bob’s Red Mill makes a version that you can find wherever specialty flours are sold.

Both would work great with the truffle butter sauce mentioned in the earlier story, Falk says. Or you could use your own sauce.

Thanks go to both Lidia Bastianich and Lauren Falk for providing a pair of winning recipes that will help restore pasta to the table of those keeping gluten-free.

Make tagliatelle with gluten-free flour.

Make tagliatelle with gluten-free flour.

Homemade Gluten-Free Tagliatelle

3 cups gluten-free flour
3 large eggs, cold
3 large egg yolks, cold
2 tablespoons extra-virgin olive oil
1 tablespoon ice water, plus more as needed

Put the flour in the bowl of the food processor, and process for a few seconds to aerate. Mix the whole eggs and egg yolks, olive oil, and ice water in a measuring cup with a spout.

Start the machine running with the feed tube open. Pour in the liquids all at once (scrape in all the drippings), and process for 30 to 40 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or too dry. Feel the dough and add either more flour or more ice water, in small amounts. Process briefly, until the dough gathers on the blade, and clears the sides of the bowl.

Turn the dough out on a lightly floured surface, and knead by hand briefly until it’s smooth, soft and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour. (You can refrigerate this dough for up to a day, or freeze it for a month or more. Defrost frozen dough in the refrigerator; return it to room temperature before rolling.)

To make tagliatelle: Cut the dough in six equal pieces. Keeping it lightly floured, roll each piece through a pasta machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows) and at least 20 inches inches long. Cut the long sheets in half crosswise, giving you 12 strips, each almost a foot long.

One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals. Shake the cut pieces, opening them into long ribbons of tagliatelle. Dust them liberally with flour, gather into a loose nest, and set it on a floured towel or tray. Fold, cut and unfurl all the strips this way, piling the tagliatelle in small floured nests. Leave uncovered to air-dry at room temperature, until ready to cook (or freeze the nests on the tray until solid, and pack in airtight zip-lock bags).

To cook, bring a large pot of salted water to a boil. Put the pasta in the boiling water. Cooking time will vary depending on how thin your pasta is, but it should be ready in 2-3 minutes. When the pasta rises to the surface, take a piece and taste it. You should be able to bite into it without the pasta falling apart. Be careful: Gluten-free pasta can go from al dente to a disintegrating mess in a second. So, watch it closely.

From Lidia Bastianich

Homemade Garbanzo Bean Flour Tagliatelle

2 cups garbanzo bean flour
3 eggs
½ teaspoon salt
1 tablespoon ice cold water, more if needed
Pinch of nutmeg, approximately 4-5 gratings of fresh nutmeg

Make gluten-free bow tie pasta using garbanzo bean flour.

Make gluten-free bow tie pasta using garbanzo bean flour.

Make mound with the flour on your work surface and scoop out a well in the middle. Pour the eggs into the hole and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more. Add pinch of nutmeg. Knead the dough for 10 to 15 minutes, until it is smooth, firm, and quite elastic. Let it sit covered with a kitchen towel for about 30 minutes.

Flour your work surface and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. Roll it out into a sheet that is less than 1/8-inch thick. Then cut it into long strips then further more into 3-inch-by-3/4-inch rectangles. Grab each one and squeeze it in the center to create a bow-tie shape.

Set aside and continue with the remaining though. Move fast because as it dries it will become more and more difficult for it to stick together in the center.

To cook, bring a large pot of salted water to a boil. Put the pasta in the boiling water. Cooking time will vary depending on how thin your pasta is, but it should be ready in 2-3 minutes. When the pasta rises to the surface, take a piece and taste it. You should be able to bite into it without the pasta falling apart. Be careful: Gluten-free pasta can go from al dente to a disintegrating mess in a second. So, watch it closely.

From Lidia Bastianich

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2 Responses to “Make Your Own Gluten-Free Pasta, Courtesy Lidia Bastianich”

  1. Sandy says:

    Thank you Lidia for these recipes. I’m thrilled to get them and know they will be good. Sandy

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