I’m quite wiped out of after dining on homemade gluten-free pasta. I followed the recipe at No Gluten No Problem, but I didn’t have an easy time at making it.
The dough was too dry, so I added another egg, but that still didn’t amend the problem.
As I was preparing the dough I was able to have a quick conversation with Gluten Free Girl, Shauna James Ahern, through Twitter. We were also joined by the Seamaiden of Book of Yum. I had a great time talking with the two of them, and learning from them as well. I felt quite honored.
Shauna’s recommendations included using a lighter flour than brown rice for pasta as it is too heavy. She also suggested adding 1 or 2 more eggs to the recipe.
Seamaiden recommended using a mixture of multiple flours. Shauna agreed, and added that multiple starches should also be used.
Mrs. Ahern didn’t speak too highly of using bean flours since their flavor is far too strong and they have too much protein.
Bette Hagman’s pasta recipe was among Seamaiden’s suggestions.
Shauna said she’s been enjoying a mixture of Corn Flour, Potato starch, Tapioca Flour, and Sweet Rice Flour.
I’ve also learned to roll out my dough thinner, and to cut thinner strips. The texture was too chewy, and the noodles were too thick. The flavor was quite nice, and was subtle enough to let the flavors of my sauce stand out as well.
Pan Roasted Tomato and Basil Pasta
2 servings of cooked pasta, drained
2 cloves of garlic, minced finely
6 Roma Tomatoes, cut lengthwise into fourths
8-10 large basil leaves, chiffonated
Heat a thin layer of olive oil in a large saute pan over medium low heat. Add in the garlic and let it become aromatic.
Turn the heat up to medium.
Carefully place the tomatoes in, skin side down. Allow the skins to cook for a few minutes, then toss the tomatoes with more olive oil.
Sprinkle liberally with salt, or to taste.
Cook the tomatoes until they begin to soften and break down easily under the back of a spoon.
Just before the sauce is done, turn the heat off and add in the basil. Toss gently, evenly distributing the basil.
Add the cooked pasta to the sauce, and toss or stir gently to coat.
Serve with a garnish of fresh basil.