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