Recipe by I'mPat
From Supeer Food Ideas and their special diets Italian. Times are estimated.
Top Review by **Jubes**
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.
- 1 tablespoon olive oil
- 4 eggs
- 300 g gluten-free flour (plain or all purpose plus extra for dusting)
- 2 teaspoons salt
- parmesan cheese (shaved to serve)
Tomato Basil Sauce
- 2 tablespoons olive oil
- 1 brown onion (large finely chopped)
- 2 garlic cloves (minced)
- 2 (400 g) crushed tomatoes (canned)
- 1 teaspoon caster sugar
- 1⁄4 cup fresh basil leaf
Directions See How It's Made
- Make sauce - heat oil in a saucepan over medium heat and add onion and garlic and cook for 3 minutes or until onion has softened and then add tomato and saugar and season with salt and pepper.
- Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
- Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
- Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
- Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
- Bring a large saucepan of salted water to the boil and cook pasta for 3 to 5 minutes or until tender (pasta should float to the surface when ready).
- Drain and serve pasta with sauce and parmesan cheese.