By Shannon Keirnan
One of the worst parts about eating gluten free is, of course, missing out on such wondrous food items as bread, pasta, and bread.
I'm lucky in that I don't have a gluten allergy, but I try to pursue a low-gluten lifestyle for my overall health. This puts me into the unique position of being able to be fully honest when comparing gluten-free foods with their wheat-laden counterparts.
For example, my attempt to make gluten-free soft pretzels I would consider a major failure. That was a horrible mistake I will never make again.
But, I could happily eat Nancy's gluten-free banana bread for every meal, and I wouldn't have known it was gluten-free without being told.
I love pasta almost as much as I love bread, so it was important to me to find a great gluten-free pasta I could enjoy. I don't mind brown rice pasta, just don't make the mistake of reheating it. Unfortunately most of the other gluten-free pastas I've tried have been costly and... well, kind of gooey and doughy-tasting, to be honest.
So I was super happy when I found this really simple recipe on Glutenista for gluten-free pasta. It's a little bit time consuming, but most of that is waiting, so it's not much work overall. I adapted it a little here and there as I went, most notably adding fresh chopped herbs from my garden. It's easy enough to add in other ingredients and make your own "infused" pasta that easily rivals the expensive stuff at the health food stores.
And, it tastes just as good as regular pasta! I usually make mine with Italy in mind, so I top it with with organic Tuscan olive oil from Fustini's, parmesan cheese, salt, pepper, and garlic, but you can add just about anything you like to this dish.
1 large egg, plus one egg yolk
2 tbsp. organic milk
1/2 tsp. aluminum-free baking powder
1/2 tsp. salt
Finely chopped herbs of choice (I used basil, rosemary, thyme, and oregano)
Combine the flour, baking powder and salt in one bowl.
In a separate bowl, combine the milk and eggs.
Make an indent on top of the dry ingredients and pour in the wet ingredients.
Mix well, until the dough pulls slightly away from the bowl.
Wrap the dough in plastic wrap and let sit for half an hour.
Roll out the dough on a non-stick surface, using excess flour to keep the dough from sticking. You may need to add a few drops of water or a little more egg yolk to help hold the dough together (gluten-free dough crumbles easily).
I've found that rolling the dough a little thicker will help it hold its shape while cooking. Cut the dough into strips, and lay out to dry for 2 hours.
Bring a few quarts of water to a good boil and cook the noodles, for 6-10 minutes, depending on thickness.
Top with ingredients of choice (check out the original recipe for more ideas), and enjoy!