Fresh gluten free tomato pasta
Remember my filled pasta http://somewhatdelicious.tumblr.com/post/85924937452?
Well, this is the tomato version:
Fresh Gluten Free Tomato Pasta
1 1/2 dl Tapioca flour
1 1/2 dl Rice flour
1 dl Amaranth flour
1 tbsp Psyllium husk
1 tsp Salt
2 tbsp Olive oil
140 gr Pureed tomato
Mix first the dry ingredients, then all the rest thoroughly in a food processor, or by hand
Use a pasta machine or a rolling pin to make thin sheets
Form the pasta using an appropriate tool or just a knife. I recently purchased this tagliatelle pin, but found it a bit cumbersome to use, and ended up using the pasta machine. Make sure the pasta is lightly dusted so it doesn’t stick to itself. I also got a tortellini cutter that I used to make squares with a pretty edge.
I always use glutenous rice flour for baking out…. it’s gluten free, if you are wondering :D
Also, make sure the baking out surface is never used to handle gluten full ingredients, since the crumbs and flour can get stuck in all the nooks and crannies.
It’s kind of obvious I guess, but when I suddenly realized that all I had to do to get bows was to squeeze the rectangles, it was still a bit of a a-ha moment to me :)
I like to pair tomato pasta with creamy and heavy ingredients to match the sweet and sour taste. I also sometimes add paprika powder to the mix, makes for a more radiant red, and an extra edge to the taste.
This time I made a sauce with cream, lemon, chicken, rose mary and onion.