Gluten-Free Pasta – An Update

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A couple of weeks ago I wrote this post about making my own gluten-free pasta which includes the recipe.

004The fettucine and lasagne sheets were packaged and frozen for later use.

003I made a large dish of lasagne last week and GMan declared that it was really good.  That is high praise indeed, especially since he can happily eat conventional pasta if he wishes.

Tonight was the big test when I boiled the fettucine to add to sliced sauages in a spicy sauce.  I made sure the water was at a rolling boil and I added the frozen bundles of pasta.  Once it had come back to the boil it was only about 2 minutes until the pasta was ready.  My worst fears of a gluggy mass at the bottom of the saucepan were not realised and I will definitely continue to make my own gluten-free pasta.

Made from Scratch

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I have previously written a post about making your own pasta from scratch.  Barely 6 months after I wrote this post I made the decision to eat a gluten-free diet for the sake of my health.  The pasta making attachment has languished at the back of the pantry and I keep promising myself that I will try making my own gluten-free pasta.  Well yesterday was finally the day.

After searching the internet and using some ideas gained through making other gluten dough such as pizza bases, I decided to give it a try.

Here is my recipe:

2 cups gluten-free flour
1/2 teaspoon salt
10g psyllium husk
3 eggs
25ml water
25 ml olive oil

2012-01-31 01Combine the dry ingredients, add the eggs and then gradually add the water and oil.  The mixture will not roll into a ball as it does if using wheat flour but it should be damp enough that you can squeeze it together in your hand.  Mix thoroughly for about 3 minutes.  Cover bowl with a damp teatowel to retain the moisture and work as quickly as possible.

Take a small ball of dough and knead well in your hands, press out into a thick disc and feed through the pasta roller on thickest setting.  The dough will crumble but persevere and do it several times until the dough starts to feed through in sheets.  Continue to fold and feed through until you have a good consistency and then feed it through progressively thinner settings.

003Once you have the thickness that you want you can cut it into lasagne sheets or attempt the next step of making fettucine.004It is certainly more difficult to make than conventional pasta but I am hoping it will be worth the effort.  Both the lasagne sheets and fettucine have been frozen so the final verdict will be when they are cooked.  I am very confident that the lasagne will be successful but I will have to wait and see with the fettucine.

Based on what I have done so far, I would say that this has been a worthwhile exercise and I will tweak the recipe further if required.

Watch this space………..

Long Forgotten Original

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Once upon a time there was a recipe for Oven-Baked Sausages.  I think the book has been moved along to the op shop in one of the culls of my recipe books, however, the general idea remains.

The original recipe consisted of a sweet/sour/spicy sauce made in a saucepan.  Sausages were grilled, cooled, sliced and added to the sauce.  Pasta spirals were cooked, drained and added to the mixture and combined.  Finally, the entire contents of the saucepan were placed in a large casserole dish, topped with grated cheese and breadcrumbs and then baked in the oven.

This was a filling meal for a hungry family but being time-poor I quickly cut out what I regarded as unnecessary steps.  It really did not need to be baked in the oven as all of the ingredients were already well-cooked.  Once the mixture was combined in the saucepan it was ladled directly into serving bowls.  If I was feeling particularly generous I would sprinkle a little grated cheese on top.  The casserole was always received enthusiastically so the cheese was not really necessary.

The original recipe for the sauce is a little hazy but here is the general idea.

1 onion, finely chopped
1 clove garlic, crushed
1 can tomato soup
1/2 can water
1/3 cup fruit chutney
1/4 cup worcestershire sauce

I remember that I was always checking that I had fruit chutney when I wanted to make this.

Like many recipes, this one seemed to run its course and then was forgotten once the girls left home.

I thought of it not long ago and have made it a couple of times recently with some amendments.

Some of these were necessary because I now eat a gluten-free diet.  Canned tomato soup contains gluten so I substitute home-made tomato paste and some additional water.  Naturally I no longer mix pasta into the dish.  The sausages I buy are gluten-free but you would need to check that, too.

2013-06-18 01The jar of tomato paste looks over full as I store it upside-down in the refrigerator which inhibits the growth of any mould.  This also applies to commercially produced tomato paste as well.

The recipe has evolved and varies depending on what is in the cupboard/refrigerator.  I made it this morning using the following ‘recipe’.

1 onion, finely chopped
1 clove garlic, crushed
Remainder of tomato paste (home-made) – about 1/4 cup
Water – enough to rinse the jars and create the right consistencey
Handful of sultanas
Vinegar – about 2 tablespoons
Rosella jam (home-made) – about 2 tablespoons – bottle rinsed out
1/4 cup worcestershire sauce (home-made)
Tomato sauce – home-made (remnant in the bottle) – rinsed out

2013-06-18 02Here are some of the jars – on the left is the worcestershire sauce.  The middle jar is the rosella jam mixed with vinegar and the last of the tomato sauce (empty bottle on the right).

I had cooked the sausages on Sunday night and cut them up ready so they were added and the mixture simmered for about 10 minutes.

2013-06-18 03Like so many casserole-type meals this sauce will benefit from standing and the flavours will develop further by the time we have dinner tonight.  There is some home-made pasta in the freezer which The Duke will have with the suasages in sauce and I will have stir-fried shredded sweet potato with mine.