Smoked Paprika Noodles with Butter, Cheese and Garlic Scape and Herb Drizzle
A wonderful bunch of gluten-free bloggers posted a collection of recipes and posts for making fresh pasta a couple of days ago. I was unable to get my own post up in time for the Gluten Free Ratio Rally, a monthly food blog challenge that encourages experimentation in the kitchen with gluten-free flours. Last month, we all played with pate a choux (I made cream puffs filled with coffee cream) and next month we will be trying out cake recipes.
I did make an awesomely good set of gluten-free noodles, gently flavored and colored with smoked paprika, and wanted to share my experiment with you. I started with the Fresh Gluten-Free Pasta recipe from the showcase cookbook, Gluten Free Girl and the Chef by Shauna and Daniel Ahern. I had made their recipe for fresh pasta once before and wanted to switch up some of the flours. Shauna and Daniel's recipe in their cookbook called for corn flour and quinoa flour, which added a nice nubby texture to the fresh pasta, but I was out of quinoa flour, so I subbed in brown rice flour and added in 3 generous tablespoons of smoked paprika. The Aherns have since done some other experimenting with fresh pasta, so you can check out their recipe at the link above and try it for yourself to find out how adding in a boost of extra egg yolks makes the dough more easy to work with.
My dough came out beautifully; just needed a touch more water to make it more pliable. I covered it and let it rest for a while, giving me time to head out to the herb patch to pick some Italian parsley, basil, oregano and garlic scapes. I whizzed them up with some olive oil and kosher salt in my blender to make a garlicky herb drizzle that I scattered over the noodles later on.
I then rolled out my pasta dough between sheets of parchment paper and was able to get it to about 1/4 inch thickness. I would have liked it to be thinner, but I just couldn't seem to get it to stretch as much as I wanted, so my noodles came out on the hearty and thick side. I therefore cut them into short fettuccine lengths.
After a short bath in some salted boiling water, I tossed my noodles with some butter and grated Parmesan, seasoned with salt and pepper and then drizzled on my garlic scape and herb puree. What a toothsome dish! It was a satisfying, yet light supper and we all licked our plates.
I'm sending a batch of these gluten free noodles over to Presto Pasta Nights, a weekly celebration of the world of pasta started by Ruth of Once Upon a Feast. This week's guest host is Lavender and Lime, who will be posting her roundup of carbs next Friday.
I did make an awesomely good set of gluten-free noodles, gently flavored and colored with smoked paprika, and wanted to share my experiment with you. I started with the Fresh Gluten-Free Pasta recipe from the showcase cookbook, Gluten Free Girl and the Chef by Shauna and Daniel Ahern. I had made their recipe for fresh pasta once before and wanted to switch up some of the flours. Shauna and Daniel's recipe in their cookbook called for corn flour and quinoa flour, which added a nice nubby texture to the fresh pasta, but I was out of quinoa flour, so I subbed in brown rice flour and added in 3 generous tablespoons of smoked paprika. The Aherns have since done some other experimenting with fresh pasta, so you can check out their recipe at the link above and try it for yourself to find out how adding in a boost of extra egg yolks makes the dough more easy to work with.
My dough came out beautifully; just needed a touch more water to make it more pliable. I covered it and let it rest for a while, giving me time to head out to the herb patch to pick some Italian parsley, basil, oregano and garlic scapes. I whizzed them up with some olive oil and kosher salt in my blender to make a garlicky herb drizzle that I scattered over the noodles later on.
I then rolled out my pasta dough between sheets of parchment paper and was able to get it to about 1/4 inch thickness. I would have liked it to be thinner, but I just couldn't seem to get it to stretch as much as I wanted, so my noodles came out on the hearty and thick side. I therefore cut them into short fettuccine lengths.
After a short bath in some salted boiling water, I tossed my noodles with some butter and grated Parmesan, seasoned with salt and pepper and then drizzled on my garlic scape and herb puree. What a toothsome dish! It was a satisfying, yet light supper and we all licked our plates.
I'm sending a batch of these gluten free noodles over to Presto Pasta Nights, a weekly celebration of the world of pasta started by Ruth of Once Upon a Feast. This week's guest host is Lavender and Lime, who will be posting her roundup of carbs next Friday.
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