Have you ever heard of King Aurthur Flour? Well, they have amazing products. They also have recipes come up on their blog, and this one came across my radar, so I decided to make my version of their Gluten Free Pasta. It was insanely delicious, and I can now say I have MADE MY OWN PASTA! Sounds fancy shmancy. This recipe was really easy and tasted so good.
Ingredients
- 1.25 cups Gluten Free Flour
- 2 Tsp Xantham Gum
- 4 egg yolk plus 1 egg white
- 2-4 tablespoons Water
- 1 carton Cherry tomatoes halved
- 1 carton fresh mozzarella balls in water
- 2 Tbs extra virgin olive oil
- 1/4 cup freshly grated parmesan cheese
- 1 tbs Mediterannean Sea Salt
- 1/2 tsp salt
Instructions
- Preheat oven to 350. Cut tomatoes in half, line a baking sheet with aluminum, place cherry tomatoes on lined baking sheet and bake until roasted (about 15 minutes)
- For the pasta: in a food processor using the pulse feature, pulse together the flour, xanthan gum.
- Next add the egg yolks and egg white and pulse
- Then one tablespoon at a time add the water and pulse between each tbs.
- Then knead the dough into a smooth ball, and allow to rest at room temperature for about 30 minutes
- Now is the rolling out part, which was extremely easy. Just sprinkle a little gluten free flour on a cutting board and roll with a rolling pin. Then you can cut it into any shape you want. I went with long stripes.
- Bring a pot of water to boil, add the fresh pasta in for about 4 minutes, then strain and set aside.
- Combine olive oil and sea salt and regular salt, then chop the mozzarella balls in half.
- In a big bowl combine pasta, fire roasted tomatoes, mozzarella, and pour olive oil and mix. Finish off with freshly grated Parmesan cheese and enjoy
Gluten Free Pasta dish ingredients
Roasting the tomatoes
Had to cut my dough in half to cut it
The cutting of the pasta
Pasta getting ready for the water
The dish completed
mmmmmm… a close up of a serving, I would like some right now!
Leave a Reply