Friday Foodie Fix – Pasta

Friday Foodie Fix

Today’s Secret Ingredient for Friday Foodie Fix is pasta!  You may recall a couple of weeks ago I issued the Great Gluten Free Pasta Challenge.  Many of you have risen to the challenge and shared great stories of your experiences.  I hope after you see today’s list of dishes using pasta you will give it a go yourself.

My first gluten free fresh pasta!

This week was my turn to try Jacqueline Mallorca’s Fresh Rice Flour Pasta from her cookbook Gluten-Free Italian.  For that recipe go back to the Gluten Free Pasta Challenge where you can print it and also watch a video on how to make it.

We had company over during the week and I thought it would be great to try this recipe out on someone who normally eats gluten.  This way I could tell how good it really was to those gluten going guests.  Now since I can’t eat rice I swapped out the rice flour for sorghum flour.  The recipe was very easy to mix, roll out, cut and cook.  Now I’m not great at rolling out the dough into a complete rectangle but really if you’re cutting up the pasta, who will notice.

I served the pasta as a side to my Pork Stuffed Zucchini (recipe coming soon).  It was a huge hit.  The pasta tasted great.  I love that it cooks in 3 minutes.  You can literally start plating everything else, toss it into the water and by the time you get to that part of the plated meal, the pasta is done.  I tossed it with a little olive oil and when I served it on the plate added a little marinara sauce from the pan I had cooked the Pork Stuffed Zucchini in.

I plan on making this again over the weekend and making two double batches.  This way I can freeze a few sheets of the pasta so I can have fresh pasta whenever I want.  Talk about a fast meal.  This will make 15 minute meals a snap!

Pasta comes in many shapes, sizes and colors, well unless you’re trying to buy gluten free pasta.  Then there are not as many choices.  But now that I can make it you’ll be seeing pastas colored with tomato paste, spinach, beet juice and maybe even squid ink.  I’ll even be making my own ravioli!

With the boxed quinoa pasta, I’ve made many recipes and here are just a few:  Turkey-roni, Beef and Noodles, Pasta Surprise (with cauliflower), and Spaghetti and Meatballs, plus many more.  You can always use my ingredient finder in the side bar to search out more recipes.

Now it’s your turn to share your pasta recipes.  Use Mr. Linky for blog posts and the comments for those without a blog to share your master pieces.  If you have photos you can always send them in and I’ll share them at the bottom of the post.  Remember to check the Friday Foodie Fix page for all the rules that include adding a link back to this post from your post you are linking here.  That is much appreciated.  Link love rules!

Next week’s Secret Ingredient is ………Rhubarb!

Pork Stuffed Zucchini with Gluten Free Fresh Pasta

4 Responses to Friday Foodie Fix – Pasta

  1. Ali @ The Whole Life April 15, 2010 at 9:45 pm #

    Well Diane, I just better get on making my own past now that you have done it. Thanks for sharing all of your wonderful "in process" photos. I think those are so helpful. My recipe doesn't include homemade pasta but it does use rice noodles in the ingredient list. Hope this counts. -Ali :)

  2. Ali @ The Whole Life April 15, 2010 at 9:47 pm #

    I meant pasta not past! Ahh spelling! :)

  3. Jenn April 15, 2010 at 11:19 pm #

    Gorgeous job with your pasta, I love the color!! I submitted my current favorite homemade GF pasta recipe, one I made for the family this past Thanksgiving.

  4. gfe--gluten free eas April 16, 2010 at 4:50 am #

    Bravo, Diane, bravo! Who would ever want to buy pasta after you make it, right? And, now that we've made it, could someone explain why on earth store bought gf pasta is so darned expensive? I don't get it!

    I linked up the post where I made gf pasta with shrimp marinara sauce. I made a variation of Pete and Kelli Bronski's recipe, but per the rules of Adopt a GF Blogger, did not include the recipe in the post. I have linked to Pete and Kelli's original recipe and I talk about my adaptation in comments. Hope that's okay!

    Shirley

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