Fresh Gluten Free Pasta .. Mmm.
After going Gluten Free to aid my IBS pains and troubles, pasta was one of those foods i really loved to make and eat. I was actually very satisfied with the gluten free alternatives such as Doves Farm- in particular the gluten free brown rice penne, which is simply wonderful with spicy chilli tomato sauce and smothered in parmesan. If you are a subscriber to this blog you may know that i truly love my comfort food- to me, food should make you happy in every way, and that doesn’t mean it has to be unhealthy. In fact, having something like this recipe up your sleeve is very handy when there nothing left in the cupboard and everyone loves a staple solution.
Fresh Chickpea pasta is a different consistency from dried gluten free pasta, it’s got more of a bite, tastes mildly nutty and is also very filling; it has a fair bit of protein in it so you will find that you won’t have to dress it up with a meaty sauce. Stick with something simple like Lemon, Olive Oil, Pine nuts and Spinach or make some ravioli and stuff with feta or ricotta. My favourite though would be to serve this gluten free fresh Chickpea and Sage pasta with Roasted soft Butternut squash in Chilli Oil. Perfect. Adding Sage into the dough gives it a really unusual twist and it tastes even more fresh, you can of course take it out or substitute it for other herbs!
- 100g Chickpea Flour (And extra for dusting)
- 1 Medium Egg (around 70g)
- 2 tsp of Water
- 5-6 Fresh Sage Leaves minced finely
- Salt
- Get a clean surface ready and dust with some Chickpea Flour.
- Measure out 100g of chickpea flour and pop this straight onto the clean surface.
- Make a well and crack the egg into the center of the flour and begin to bind using scoop motions with your hands. Ensure all the flour meets the egg and beginning to work the mixture until a nice dough has formed. If it is stiff, add a tsp of water and knead again. Repeat until soft enough to roll.
- Leave the dough to rest at room temperature for a few minutes and finely chop your sage leaves until desired consistently- you don’t want it too big that it breaks the dough.
- Dust down the surface with more chickpea flour and begin to roll the dough out with a rolling pin. Roll out once and then add some of the sage leaves, fold in half and roll out again and add more sage leaves. Continue this process until all sage has been added. Either transfer this to the pasta machine or continue to roll out very thinly into a square.
- To make ravioli cut out two equal sized squares, make sure the dough is rolled very thinly. Pop some of the filling you are using in the very centre of one square, ensuring not to burst the pasta with too much, and press over the the other square tightly pinning all the edges.
- For long pasta, tagliatelle style, make sure to roll out very thinly and before cutting into 2cm width long lines, dust down beneath the dough to ensure it does not stick when transferring to cook.
- Boil up water and add a teaspoon of sea salt. Make sure the sea salt dissolves then cook the pasta for 2-4 minutes. You may wish to do a test piece beforehand to ensure correct cooking time.
- Serve with a simple sauce 🙂
- When rolling out your pasta ensure that you roll it out VERY THIN. Either a very strong man or a pasta machine will help you achieve this.
WB X
