Quinoa Pasta Puttanesca

One of the first things we cleaned out of our pantry was pasta. After this, I set out on a mission to find a gluten-free alternative that didn’t dissolve in the pot of water if left in the pot just a little to late.

I finally discovered a fairly good substitute for homemade pasta, using quinoa. I found a recipe but was a little skeptical of the proportions of the flours.  I’m planning to create a larger batch of this (for drying) soon and will try to capture some photo documentation of the finished product.

  • 1/2 c. stone ground quinoa flour
  • 1/3 c. tapioca flour
  • 4 tbsp. potato flour
  • 1/4 tsp salt
  • 1 large egg
  • 2 tsp olive oil
  • 1 tbsp water
  • Additional flour for kneading (1/4 c. quinoa, 2 tbsp tapioca, 1 tsp potato flour).

Mix the dry ingredients together in a bowl. Form a deep well in the center of the flour mixture and crack the egg and add the olive oil and water to the indentation. With a fork combine the flour with the liquid ingredients until you have a mealy substance that can be kneaded into a dough add more of the additional flour mixture if needed. Form into a ball. Place back in the bowl and cover with plastic wrap and let sit for an hour. After an hour has past, check the pasta dough, if it’s a little sticky knead more flour into it. The dough should hold its shape well and be sculptable like firm clay.

Making the pasta:

I used a hand-crank pasta maker as recommended by the manufacturer.  I flattened the dough into a rectangle just slightly thicker than the width of the largest or first setting on the pasta maker.  I tried a number of thickeness and found that moderately thick pasta works well with this dough.

Cooking the pasta:

Total cooking time in a pot of rapidly boiling salted water took about 4-5 minutes.  As soon as the pasta was cooked al dente, I poured it into a colander and then rinsed with  a good deal of cold water to prevent additional cooking of the pasta.

I served with the pasta was a healthy dose of puttnesca. I’ve included my recipe. Note – I pulled this directly from one of my older blogs (in a past life).

Last night I whipped up some Puttanesca as it is an easy thing to do.

-1 28 oz. can organic roma tomatoes

-1 16 oz. can organic tomato sauce

-1 c. pitted kalamata olives

– 1/4 c. capers

– 1 tsp red pepper flakes

– 3 cloves garlic minced

– 2 dried bay leaves

– 1 tsp. ground oregano

– freshly ground pepper to taste

– 1 16 oz. can of artichoke hearts

– 3-4 sliced roma tomatoes

– 1 small tin of anchovies in oil, drained

Basically you place everything except the artichoke hearts, fresh roma tomatoes, and anchovies. In a pot and simmer on medium low heat for about 15-20 minutes. Then before serving you add the remaining ingredients and serve over linguine or spaghetti. Also, I like to take the leftover sauce and toss it with some penne rigate. I bake it in an oven safe dish with a generous covering of mozarella, shaved parmesan and romano at 350 F for about 1/2 hour. This gets the edge noodles nice and crispy. According to a friend of mine puttanesca has a rather seedy origin. After all, with a name like puttanesca you can’t be made from wholesome goodness. My friend has given me a a website that speculates on the origin’s of this pasta dish’s name: http://www.washblade.com/2003/8-29/arts/homefront/homefront.cfm  


About nkilkenny

Natalie Laderas works as an instructional designer with experience delivering training solutions which include online training portals, print or job aids, blended (instructor/elearning) learning elements, and embedded help solutions. She develops innovative solutions for training design including modularized training or Reusable Learning Objects (RLO) and Web 2.0 features for Knowledge Management including as podcasting, wikis, blogs. She has managed and led both small and large training projects which include audiences of 80 to 12,000 people in both local and global sites.

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