That’s right, I finally tried my hand at home made gluten free pasta. It has been number one on my list of things to do for awhile and today was the day I moved my body to do it. Using tapioca, potato starch, and corn starch as the base, this pasta is simple and easy to assemble. I didn’t have any fancy tools just a rolling pin, board, boiling hot water and voila! My first ever gluten free pasta was complete. I must say it was yummy and better than I could have imagined. There is really nothing like fresh pasta and with the slow cooked sauce that I made the other day my meal was complete.
The sauce has set and simmered over three days so it all the flavors have melded well. I was in the mood for a traditional pasta and meatball and since I have yet to come up with an adequate veggie meatless meatball, I bought a nice pack of lean ground turkey. You can’t really tell from the photo but these meatballs were very simple to prepare and oh so moist. I used sea salt, pepper, garlic and onion powder, chopped parsley, scallion, Parmesan cheese and aged Romano cheese. I didn’t have any gf bread crumbs so I ground up some rice chex cereal and added an egg. I set them right in the simmering sauce and they cooked on low. They were moist and flavorful and took on the flavor of the sauce. It really was a great meal if I do say so myself. Pasta will be part of the bakery menu very soon. My body is even more worse for wear but hey it was worth it. Heaven I need a prayer cause after that and then the clean up my soul is done.
the gluten chef
I beg to differ with your last line. Your body may be done but the soul of a chef lives on and can take pride in its accomplishment.
That sounds delicious. I just can’t get my self into the kitchen to experiment. And I start my LDA next week which requires three days of special foods followed by a minimum of two weeks before foods that I have gained can be eaten again.