I love pasta! It's such a quick, easy meal that always seems to hit the spot. Enjoying pasta has not been a problem for us, as there are quite a few fantastic gluten free packaged pastas out there that taste really good. My personal favorites in the United States, are the Trader Joe’s Brown Rice Penne and the Tinkyada Organic Brown Rice Pasta. In Australia, I'm partial to the Orgran Rice and Corn Pasta. For me, they most closely resemble the flavor and texture of traditional wheat pasta.
However, I have always been a firm believer that food should not just satisfy hunger and flavor needs; but should also be as nutritionally dense as possible. These pre-packaged gluten free pastas are fantastic for convenience. But as far as nutritional value is concerned (they are good for Vitamin B) they don’t get a rating in my humble opinion. When I made this home made gluten free pasta with Rachel Van Den Bosch I finally found a happy solution. This home made gluten free pasta is absolutely phenomenal, and strikes a perfect balance between form, function, taste, and nutritional density. Rachel uses a wonderful combination of fibrous and starchy gluten free flours that are protein and vitamin rich. So this pasta recipe packs a double punch. It is gluten free, dairy free, nut free and soy free.
As an added bonus, I got to experience the joys of home made gluten free pasta making. It is so much fun and the effort makes any pasta meal a lot more satisfying. You will just need a traditional alloy pasta roller that you clamp to the bench top. They are relatively inexpensive, and very easy to use. Having lived in Melbourne, where there is such a large traditional Italian population, I had never taken the time to make a lot of home made pasta, as there was an abundant supply of quality wheat pastas available for purchase at any of the local Italian food larders and restaurants.
But fresh gluten free pastas were not widely available; and when they were, they tended to be very expensive. Rachel’s gluten free pasta recipe was the answer to my gluten free pasta prayers. I have been enjoying her inspired recipe without compromise since. This recipe is so quick and easy; and as they say, “Once you start from scratch, there is no going back”. We haven’t cooked a pot of pre-packaged gluten free pasta since. Our friends have also taken up the home-made pasta making challenge after tasting this pasta. We've been having gluten free pasta parties, where everyone brings a pasta sauce recipe of their choice, and we make the pasta together. Gotta love a communal effort! Furthermore, this pasta is so incredibly delicious, you will want to double, triple, or quadruple the recipe and save some for later. Trust me! You can freeze or dry this pasta for later use.
To dry: just hang pieces over a dish or clothes rack, and once dried, put into plastic bags ready to enjoy! If you're freezing – par-cook in boiling water for about 2 minutes, and then immediately rinse in cold icy water. Drizzle with a little bit of olive oil to prevent sticking, and freeze in a zip lock bag. We use a Foodsaver that preserves the pasta even longer and prevents freezer burn. When it is time to defrost, don’t thaw before cooking. Just put the frozen pasta in some boiling water, and cook for about 3-5 minutes. How quick and easy is that?
If you are looking for a fabulous gluten free pasta recipe this one is a winner!
Imagine coming home after a hard day at work, or activities with the kids, and having delicious, home made gluten free pasta ready in less than 10 minutes.
“Fasta Gluten Free Pasta” anyone?