I had the pleasure of participating in a cooking atelier at Because Gus with the gluten-free brand Schär in which we made gluten free fresh pasta. Having never done, I was happy to try it! I was also very happy to be able to meet the Because Gus team who animated this yummi moment with a happy mood.
Gluten free fresh pasta: the recipe
Ingredients (for 2 pasta lovers or 4 who don’t have a only pasta diet!)
250g of « Mehl – Farine » from Schär
3 tablespoons water
3 tablespoons olive oil
In a large bowl, sift the flour with a strainer to avoid any lumps.
Dig a well and pour the water, oil and eggs in it and mix by bringing the flour to the middle. Using a wooden spoon, agglomerate the dough. Mix by hand for several minutes until it becomes smooth and elastic. Use the palm of your hand to have more strength and an optimal result.
If the dough sticks, add flour until it is no longer the case.
To make fresh pasta in the machine
It’s the easiest way to make beautiful fresh and gluten-free pasta.
Flatten the dough and set the wide part to 7 and start turning to refine the dough. Pour a little sifted flour on both sides once it is out of the machine and start again the operation by tightening the press, on 5. If the dough sticks a little at the exit, flour again. If the dough breaks, do not worry, it’s normal and cut sections!
To cut fresh pasta, go to the other side of the machine. Flour the machine a little so that the pasta does not stick. Once the dough in, turn and recover the pasta on a plate.
To make fresh pasta by hand
Prepare a sheet of parchment paper and sprinkle some sifted flour. Take a piece of dough and get a rolling pin.
As with the machine, gradually flatten the dough and flour regularly.
Once the dough is fine, cut the fresh pasta with a large knife to make tagliatelle.
Reserve at least two hours in the fridge, the fresh pasta will be even better! It is important that they stay dry and not wet.
To cook the pasta, fill a pan with water, add a drizzle of olive oil, sea salt and bring to a boil. When the water boils, pour the fresh pasta into the pan. Mix the pasta well with the forks so that they are peeled off. When they come to the surface, they are ready. Drain, serve and enjoy immediately!
Tomato sauce for gluten free fresh pasta
1 ripe tomato
1/2 teaspoon of paprika
A little grated Parmesan cheese
Wash the zucchini and cut in julienne (I used my mandolin to go faster).
In a skillet, heat 1 tablespoon of olive oil and fry the onion. Add the zucchini until it becomes gold. Then pour the tomato pulp and lower the heat so that it simmers quietly.
Add the paprika, salt and pepper.
Serve with basil leaves and grated parmesan cheese.