- 120 g gluten free flour mix
- 1 tablespoon psyllium powder
- 1 tablespoon xantham gum (check is it already in the flour mix)
- 2 eggs
- 1 egg yolk
- 100 g Spinach baby leaves
- 1 ½ homemade pesto
- 3 tablespoons extra virgin olive oil
- Pinch of salt
Basil pesto ingredients and prep: 5 tablespoons extra virgin olive oil, 1 clove of garlic, ½ half cup of fresh basil , 1 tablespoon parmesan cheese, sparkle lemon juice, pinch of salt- blend all together 30 seconds.
Pasta represents strong women in the world of Food. In the other to be strong but gentle at the same time, it must be “al dente”. When you serve a strong pasta dish, you serve most of our history on the plate. Simplicity in her texture is the simplicity in art- looks like easy work, but it’s far from it. 2019 is the year when we can say that (r)evolution in eating habits split us into components when our mindful life relates to a way of how we digestive ingredients. Sometimes it seems that our stomach has his own persona and we can’t do nothing about it. Well, maybe almost nothing. That’s why we wanted to give multidimensional life to one of the most famous Italian meals- color, taste, nutritional value and structure. Before we start, here are some interesting facts between regular and gluten-free pasta you should know.
Intolerance on ” Glue” protein can be manifested as abdominal pain, headaches, and feeling extremely tired. So, we decided to wake you up and serve this amazing gluten-free spring main course on your table! Also, we will show you how to avoid common mistakes (Gummy pasta seems familiar)? Before you start cooking, be sure that you read all our tips first!
- Mix the eggs, egg yolk, extra virgin olive oil, salt and basil pesto.
Tip#1 Be sure that eggs are same room temperature
- Combine all together in the bowl of the food processor.
- Add the spinach to a bowl and blanch it in boiling water on medium heat one minute.
- Put spinach on the towel and let it cool down.
- Drain it well.
Tip#2 Squeeze spinach liquid with a towel.
- Put spinach in the mix and blend it all together till you don’t get the balance in your green puree.
Tip#3 Taste it. Always taste your dish! If you want, put a pinch of extra pink salt. Smells nice, is it?
- Mix flour, psyllium powder, and xanthan gum.
- On a big kitchen surface, pour flour mix in a mound. Pour the green puree into a centre, gently using a fork to incorporate all ingredients. (Very slowly). You will see the mixture becoming ticker while you are forming a ball with your fingers. You need to play with it; pull, reshape, stretch, repeat.
- Wrap it in cling film and put it in the fridge for 50 minutes to rest.
Tip#4 Cover it well or it will go crusty round the edges.
- You don’t need a pasta machine. When you are rolling your pasta, be sure it’s not too thick or too thin. Use long rolling pin.
- Cut it immediately when you are finished with rolling because it can go dry and all your work would end up in the bin. We don’t want that! And finally, your last step!
- When you put pasta in a big (doesn’t need to be large) pot of boiling salted water, do not walk away! Fresh pasta cooks very quickly, so keep an eye on it.
Pasta is a dish for nostalgic or romantic moments. Make it for someone special and enjoy your evening. Great work!
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