Post by kickingfrog on Nov 7, 2012 18:15:51 GMT
Tagliatelle with garlic and chilli sauce
By Michela Chiappa from Simply Italian
Here's an easy way to make fresh, tasty gluten free pasta from Michela Chiappa on Simply Italian
Michela Chiappa: "A lot of people ask us how to make gluten free pasta and whether they can substitute normal flour with gluten free flour. The reality is it's not that simple. Gluten is the binding agent which gives your pasta dough its elasticity. However, we have found a solution! We experimented with different flours and this recipe is the simplest I've seen. The result is some amazing pasta which is so delicious and fresh. I urge you to try and see if you can tell the difference. Hopefully it will be a success with all those gluten free people out there."
Serves 4
Ingredients
For the dough
100g rice flour
100g cornflour
3 tbsp potato flour
2 tsp xanthan gum
Pinch of salt
3 large eggs, free-range if possible
1½ tbsp olive oil
Polenta, for dusting
For the garlic and chilli sauce
Big glug of extra virgin olive oil
1 clove garlic, sliced
½ dried chilli, finely chopped
Handful of parsley, stalks and leaves separated and finely chopped
....
Method
To make the dough, add the rice flour, cornflour, potato flour, xanthan gum and a pinch of salt to a food processor, then pulse to mix. Next, put in your eggs and oil. Blitz until everything is well combined. Knead a little to bind and form a dough, then wrap in clingfilm and rest for 30 minutes.
If you are using a pasta roller, take a tennis ball-sized amount of dough, squash it flat with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty), push it through the pasta roller on the widest setting. Because there is very little gluten in this flour you will find that the dough crumbles as it comes out of the pasta machine. Do not fret - patch the pieces together gently and push through again on the widest setting. Repeat this step until your dough comes out in one piece. Just have a little patience.
Once it comes out in one piece, fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. You should end up with a long, wide sheet of pasta. You can also roll this by hand using a rolling pin but you'll need some serious elbow grease to get your pasta sheets really thin (about 1 playing card thick).
Once you have it down to the thinnest setting use the tagliatelle attachment to cut your pasta. Place on a tray dusted with fine polenta to dry a little until ready to cook.
Meanwhile, place a frying pan on medium heat, add a glug of olive oil along with the garlic, dried chilli and parsley stalks. Cook for a couple of minutes until the garlic is cooked and slightly golden.
Throw your pasta into a pan of boiling salted water, using about 100g of tagliatelle per portion. Cook for about 30 seconds, or until al dente (soft with a little bite). Once your pasta is cooked, drain it and transfer to your garlic and chilli pan along with a splash of the cooking water. Throw in your parsley leaves and give it a good shake...
www.channel4.com/4food/recipes/tv-show-recipes/simply-italian-recipes/gluten-free-tagliatelle-with-chilli-and-garlic-recipe
By Michela Chiappa from Simply Italian
Here's an easy way to make fresh, tasty gluten free pasta from Michela Chiappa on Simply Italian
Michela Chiappa: "A lot of people ask us how to make gluten free pasta and whether they can substitute normal flour with gluten free flour. The reality is it's not that simple. Gluten is the binding agent which gives your pasta dough its elasticity. However, we have found a solution! We experimented with different flours and this recipe is the simplest I've seen. The result is some amazing pasta which is so delicious and fresh. I urge you to try and see if you can tell the difference. Hopefully it will be a success with all those gluten free people out there."
Serves 4
Ingredients
For the dough
100g rice flour
100g cornflour
3 tbsp potato flour
2 tsp xanthan gum
Pinch of salt
3 large eggs, free-range if possible
1½ tbsp olive oil
Polenta, for dusting
For the garlic and chilli sauce
Big glug of extra virgin olive oil
1 clove garlic, sliced
½ dried chilli, finely chopped
Handful of parsley, stalks and leaves separated and finely chopped
....
Method
To make the dough, add the rice flour, cornflour, potato flour, xanthan gum and a pinch of salt to a food processor, then pulse to mix. Next, put in your eggs and oil. Blitz until everything is well combined. Knead a little to bind and form a dough, then wrap in clingfilm and rest for 30 minutes.
If you are using a pasta roller, take a tennis ball-sized amount of dough, squash it flat with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty), push it through the pasta roller on the widest setting. Because there is very little gluten in this flour you will find that the dough crumbles as it comes out of the pasta machine. Do not fret - patch the pieces together gently and push through again on the widest setting. Repeat this step until your dough comes out in one piece. Just have a little patience.
Once it comes out in one piece, fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. You should end up with a long, wide sheet of pasta. You can also roll this by hand using a rolling pin but you'll need some serious elbow grease to get your pasta sheets really thin (about 1 playing card thick).
Once you have it down to the thinnest setting use the tagliatelle attachment to cut your pasta. Place on a tray dusted with fine polenta to dry a little until ready to cook.
Meanwhile, place a frying pan on medium heat, add a glug of olive oil along with the garlic, dried chilli and parsley stalks. Cook for a couple of minutes until the garlic is cooked and slightly golden.
Throw your pasta into a pan of boiling salted water, using about 100g of tagliatelle per portion. Cook for about 30 seconds, or until al dente (soft with a little bite). Once your pasta is cooked, drain it and transfer to your garlic and chilli pan along with a splash of the cooking water. Throw in your parsley leaves and give it a good shake...
www.channel4.com/4food/recipes/tv-show-recipes/simply-italian-recipes/gluten-free-tagliatelle-with-chilli-and-garlic-recipe