It’s a fact that Italians expect pasta to be “al dente” but, when we deal with gluten-free dishes, “al dente” is not that “obvious” any more. All the more so when pasta is homemade 😳
I’ve been testing recipes for sometime now and, to tell you the truth, I’ve never ventured into the realm of gluten free handmade fresh pasta. After switching to a gluten-free diet, I’m not having pasta that much anymore: I find most of the brands not of my liking, with some exception of course.
This time, I was testing flours to make puff pastry together with a fellow foodie Daniela Spada, founder of the club “Cucina Amore Mio“, a well equipped space in the heart of Rome, very homey and cozy, where to cook, chitchat and enjoy a good glass of good wine.
Back to the testing. During the resting time for the puff pastry dough to cool down, I’ve decided to make some fresh pasta. One of the flours used to test the puff pastry was a “Fresh Pasta mix”. Yes, I do use ready made mix, it’s much more practical you know.
Here’s the recipe and it calls for 2 ingredients only, how simple is that!
Recipe for Gluten Free Handmade Fettuccine Amore Mio
- Author’s Recipe: Orsola Ciriello Kogan
- Category: first course, fresh pasta
- Cuisine: Abruzzo, Italian, International
- Keywords: gluten free, handmade,
- Servings: 4 portions
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Difficulty: Easy
- 200 g of “Fresh Pasta Mix” (I’ve used the Italian Nutri Free brand);
- 3 medium/large eggs (about 150 g net).
I’ve started with the classic proportion: 100 g flour + 1 egg. While mixing it became clear that the mix was too dry and I’ve added another egg and voila!
Don’t work it too much, stop as soon as the dough comes together. There is no gluten to break!
Interestingly enough the dough was pleasantly “rough”, even a bit wrinkled, fairly sturdy, yet pliable to be rolled out and placed through the pasta machine.
Yuppie yeah, the pasta didn’t melt and looks fine, it holds nicely while waltzing in the boiling water.
Will it taste good? It does!!!
I cut some of the pasta sheets the old way: rolled not to tight with a sharp knife. Like my grandma, she was a speedy master with fresh made pasta. But this is another story.
Chop, chop, here come fettuccine. Ok, I’ve got the look, now it’s the moment of truth, will they make it through boiling?
Big pot of salted water, boiling point, in goes pasta and … watching. is it going to melt, isn’t it going to melt… noo? Yuppie yeah, the pasta didn’t melt and looks fine, it holds nicely while waltzing in the boiling water. Will it taste good? It does!!! I could finally taste again that familiar chewy bites of fresh made pasta, I could enjoy handmade #gf fettuccine “al dente” at last.
Sorry, I don’t have many pictures, we were too busy eating. Oops 😉
- How to pronounce the word “Fettuccine” the Italian way? fe-tuh-CHEE-ne (the letter “e” sounds as the first “e” in the word “episode”)
- All the ingredients used are purchased by me, I do not have any sponsor.
- Useful link: The Science of the Best Fresh Pasta – The guys at Serious Eats are very “serious” at explaining techniques.
Food & Travel Blogger 🇺🇸 I’m a gluten free gourmet traveler, content writer and storyteller in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook, style (food & prop styling), and photograph (also on film). Not necessarily in that order | 🇮🇹 Food & Travel Blogger. Viaggiatrice buongustaia senza glutine, creatrice di contenuti e appassionata narratrice di storie in italiano e inglese; parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, testo ricette dolci e salate, preparo cibi e bevande per le riprese fotografiche, fotografo (anche in pellicola). Non necessariamente in quest’ordine.