Lovely sauce that was super easy to prepare and used fresh basil from our garden. I made the gluten-free pasta using 250 grams of Orgran brand blended gluten-free flour and 50 grams of sorghum flour. I added an extra 1/4 teaspoon of xanthan gum. I think next time would add an extra tablespoon of oil to the pasta as this would make it a little easier to roll. Kept the salt to the two teaspoons and thought that was the right amount for taste. I rolled my pasta out a little unevenly....but found the thinner pasta cooked up much better. Keep the thickness of the pasta no more than 2 mm and dusted them once cut with a small amount of flour to keep them from sticking. Other than my pasta being a bit thick....so it took longer to cook......we all enjoyed the dish. I think this pasta was a good gf pasta as it was easy to make and fairly easy to roll and held together when boiling. The pasta definitely has potential for something like a cheese or meat filled ravioli. Photo to be posted. Made for PAC April 2012.
Other than cutting the salt in half made this as written. Very nice, flavorful side dish tonight. Great sauce too. Definately a keeper here. Made for New Zaar tag.