Gluten-Free Veggie Pasta
Kohlrabi 8oz (226g) 2ea
Yellow snap peas 1.35oz (38g) 5ea
Carm onions 4.85oz (138g)
Garlic scapes 1.30oz (37g) 5 ea
Swiss chard 2.40oz (67g) 2 ea
Tomatoes 1.80oz (38g) 7 ea
Salt to taste
Cassis reduction 3/4oz ( 24g)
sunflower seeds 0.15oz (4g) 1 /2 Tbsp
Gluten free pasta
Gluten free pasta 210g ( what was used )
Herb brown butter
Basil 3 leaves
Chives 3 stems
butter 1oz (30g)
Marjoram 1 stem
First off, I did this recipe for a friend that has celiac disease, and wanted to help them out and thought that it can help you out too.
Because the complained was all gluten-free pasta they had been awful and left an. After I taste it, I agreed, and I said I can fix that problem. This pasta you can’t even tell this is gluten free pasta, the texture is normal pasta, and there is no after taste like gluten pasta I have had as well.
Prepping the Veggie for the Pasta
- If you don’t have the pasta dough recipe ( click here) and the Cassis glaze (click here)
- Grab a pot of water and bring it to a boil
- Grab a pan and start melting your butter into brown butter
- In the meantime, you are going to chop and pick your herbs
- once you have a nutty smell and brown color, it’s done
- Add your herbs in it will sound like it’s frying and add a little sauce and set aside until later
- Slice your garlic scapes with a knife and left a couple to do long bias for garnish
- Slice your onions into julienne and set aside until needed
- You know the drill strip your swiss chard and chop it up and some stem.
- With your knife cut the sides of the kohlrabi and slice in half and slice very thinly because you are going to cut them into sticks. Then set aside until needed.
Rolling out the pasta
- Grab your pasta and coat it with gluten free flour
- then using a rolling pin roll thinly like my video
- And rotate it every roll
- You might have to add flour, so it doesn’t stick if you added too much it became brittle
- using your knife just cut into strips
- then using your hands shake it up with some flour, so it doesn’t stick together set aside until needed
- Grab your skillet! And preheat pan
- Add olive oil and your onions
- Add your garlic scapes and some water so it doesn’t burn the scapes
- then the tomatoes
- With your boiling water for your pasta add some olive oil and put in the pasta and stir it will only take a min
- Put in your swiss chard in the skillet to wilt it
- Strain out the pasta over the sink and add to the pan then put in the remaining ingredients
Why were you putting heaps flour on the pasta?
When rolling out this gluten free pasta you have to think of it like pizza where you have to submission into flour, so it doesn’t stick. But not too much where it becomes brittle.
Do I have to use all those herbs you are using?
No, you don’t, you can change it to spices to other herbs to your liking.
Do I need sunflower seeds
No, not really. It for a crunchy factor that’s all. So not everything is soft and gives the feel that you are creating more excitement to the mouth.
Cassis reduction, is that needed?
I would suggest balsamic reduction, much easier to get than cassis vinegar
What if I can’t find garlic scapes?
Not a problem! Use garlic instead
What if I can’t find yellow snap peas?
Most likely not in season. You can use green beans, snow peas, green snap peas. If you can’t find it, no worries.
Kohlrabi, does it need to be cut that small?
No, you don’t have to, but it will take longer to cook, which will lose the product nutrition.
How would you do this for a party of 25 to 1000 people?
I’m going to be straight to about this… I would suggest a max of 50! If you are rolling this out personally, otherwise having a sheeter is the best option to do high covers of people for rolling out the pasta. The only difference is that you need to do for 50 people
- Precook the pasta and chill it by rinsing it with cold water to cool it down, and then coat it with olive oil
Ok, let’s say we have all the equipment for the high amount of people?
- I would make the dough, let it rest for 30 mins in the fridge then cut portions of 400g of the pasta and sheet it out
- lay it on parchment paper with flour, so it doesn’t stick.
- Then when you have rolled it all out, using a knife cut through the parament paper to cut all the layers of 8. After, slide the pasta into a bowl of flour and run your hands in there to coat the entire pasta and repeat the process until finished
- Have a large steam kettle ( commercial kitchen pot) and blanch the pasta and chill in a large container of ice
- remove and strain water with a rack and coat with olive oil so it doesn’t stick.
- Wrap sheet pans with plastic wrap and put pasta on it set aside until later
- Cut all your veggies like usual
- Using a tilt skillet, cook veggies and at the last moment just moment steam the pasta and drop in tilt.
- Then using a 2-inch half hotel pan scoop it out into bigger containers
- BE QUICK! AND SEND IT OUT!