Being Gluten Intolerant means trying new foods or gluten-free foods can be rather interesting!
It’s like going to a new restaurant or country; you never know what you might get.
I have to admit that gluten-free foods over the last 5 years have gotten much better in taste for most things. I’ve tried a number of different gluten free dry pastas bought from a supermarket, and narrowed it down to one brand that works.
Aside from that, I’m lucky enough to have my own personal Chef – enter Chef Piet 🙂
Piet started learning how to cook at the age of 23ish and was greatly influenced by Jamie Oliver’s recipes; perhaps his Italian genes had some influence also.
Piet has successfully made ‘normal’ pasta before and at some point after meeting me he wanted to make gluten-free pasta.
3 or 4 attempts later and I believe this is one of the best tasting pastas I’ve had – it’s so light and silky AND it’s gluten-free!
So far I have enjoyed an open vegetable lasagne with roast pumpkin, potato, and onion; and ravioli filled with garlic mashed potato.
Below is the method Piet uses to make gluten-free pasta which can be easily adapted to make any pasta of your choice.
Basic recipe makes 8 large ravioli, approximately 12cm square:
100g gluten-free plain flour (flour of choice is Orgran Gluten Free All Purpose Plain Flour)*see note
2 x 700g eggs (preferably organic/free range)
Place the flour into a mixing bowl and make a well in the centre. Crack the two eggs into the middle, and then slowly mix in the flour, stirring from the centre so that the flour incorporates into the egg mixture slowly. I use a chopstick for this, but a fork will work as well. Continue until all of the flour and eggs are combined.
Generously flour a bench top, and turn out the mixture onto the bench. Make sure that your hands are well floured to reduce sticking. Gently kneed the mixture, adding more flour as required. The pasta mix will feel a little damp and sticky – continue adding flour and kneading until the mix has a good feel about it. It should have the consistency of dough but still have a slight sticky feeling. Roll into a ball, dust with flour and wrap in gladwrap, then place in the fridge for at least one hour.
When ready to roll the pasta, remove the ball from the fridge and cut off a section approximately 1cm in width. Flour the bench top and the cut piece of dough. Run the pasta dough through a pasta machine, starting at the thickest setting, twice on each setting. Dust with flour each time you put it through the pasta machine. Start on the widest setting, then reduce it one thickness until you reach the desired thickness – in my case setting 4.
Cut the pasta into the desired size for your ravioli – I usually make large squares based on the width of the rolled pasta sheet. Dust each sheet and set aside – you use two sheets for each piece of ravioli.
Once all the pasta has been rolled and cut, begin assembly.
Place one pasta square on the bench top and add a teaspoon of your chosen filling. Use a basting brush and brush the pasta square around the filling, lightly with water. Place the second square over the top, and press down around the filling. Aim to remove all of the air from the case. Using a pizza cutter or a sharp knife, trim the edges of the ravioli to tidy up the edges for presentation.
Once all the ravioli are completed, place them into a large pot of boiling salted water. They will take no more than 3 minutes to cook, so ensure that your chosen filling is cooked if required (meat etc.).
Plate up four on each plate, and top with grated cheese of your choice.
*Using White Wings Gluten Free Flour may result in the mixture being too crumbly