Tri-Color Gluten Free Pasta
I love making pasta by hand and have been experimenting with coloring the dough. I have been wanting to do this for a while and had so much fun making this test batch!
Using spinach powder and tomato powder to color the dough was inspired by browsing the tri-color pasta at the supermarket and noticing what they listed for ingredients. That was how I got started with this recipe.
Read on to see how easy it was to put this together! It was a time consuming but fairly easy process using a scale, small food processor or electric chopper and gnocchi board.
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Ingredients:
- 300 g. gluten free all-purpose flour* (see notes)
- 3 large eggs
- 3/8 tsp. salt
- ice water, 6 tbsp.
- 1 tbsp. tomato powder (6g.)
- 1 tbsp. spinach powder (9g.)
- extra gf flour for rolling
Preparation:
Set up 3 bowls. Place 1/8 tsp. salt in each bowl. To one bowl add 1 tbsp. spinach powder, and to another bowl add 1 tbsp. tomato powder. Add enough flour to each bowl, to equal 100 g. including the vegetable powder and salt.
Next, working with one bowl at a time, add one egg to the bowl of a small food processor and pulse to break it up. Add the flour from the first bowl with 2 tbsp. of ice water and pulse several times, just enough to bring it together into a rough dough. Continue with the next 2 bowls, combining the flour mixture with 1 egg, and 2 tbsp. ice water. As you finish each color dough, press it into a ball and wrap in plastic wrap.
Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.
Let the dough balls rest at room temperature for 20 minutes.
Lightly flour a large cutting board. Working with one color dough at a time, divide the ball in half and roll each section into a rope. Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.
Use a bench knife to cut the ropes into 1/4″ pieces. Remember, the pasta will grow when it cooks, so don’t make the pieces too large.
Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.
Place the finished pasta in a single layer on a floured baking sheet. I lined mine with wax paper.
Be sure to follow food safety guidelines and refrigerate egg pasta within one hour if you are not going to cook it immediately.
You can keep the pasta in the refrigerator if cooking the same day. Beyond that I recommend freezing it in an airtight container or freezer safe bag. I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a Ziploc® bag.
To cook, bring a large pot of salted water to a rolling boil. Add the pasta (do not thaw frozen pasta, just throw it into the pot), stir and cover so that the water returns to a boil quickly. Cook for 3 minutes. Be sure to set a timer, fresh pasta cooks very quickly, so don’t overcook! It’s done when it floats to the top.
Drain the cooked pasta and toss with your favorite sauce. I did mine with crumbled sausage, roasted sweet potato and cauliflower, all drizzled with a good olive oil and grated cheese. Use simple ingredients to let the color and flavor of the pasta shine.
Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week. Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.
Notes ♪♫ I used Better Batter bread flour in this recipe. If you use a different flour, you may have to play with the amount of water needed to bring the dough together. When you shop Better Batter, be sure to use my Promo Code MGFC30 for 30% off at checkout! 😉
If you miss boxed mixes like Rice-a-Roni® on the gluten free diet, step into the kitchen with me, and I’ll show you how I made this gluten free copycat version, all fancied up with a little bit of veggies and slivered almonds. Only one ingredient swap was needed to make this recipe gluten free. In place of the vermicelli, I used these thin rice noodles from Thai Kitchen.
Preparation:
Notes ♪♫
Ingredients:
Add the onions to the skillet with an additional tbsp. olive oil. When the onions are translucent, add 2 tbsp. of the balsamic mixture. Cook, stirring frequently until most of the liquid has evaporated.
Return the pork chops to the skillet with the peas and drizzle with the remaining balsamic mixture. Continue to cook for several more minutes, until the pork chops are heated through.
Drain the pasta, add to the skillet and toss to coat. Remove from heat and serve right in the pan for a casual dinner.
Notes ♪♫
Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat. A 
Mince half of the rosemary and thyme and add to the butter along with the lemon zest. Mash it together with a fork.
-Preheat the oven to 425º. Remove the giblets packet from the chicken.
-Rub the butter mixture all over the chicken, be sure to coat the wings and legs. Season with salt and pepper.
Roast uncovered for 1 to 1-1/2 hours, or until a 
The skin should be nicely browned. Be sure to let it rest for 10 minutes before carving.
Notes ♪♫
Rinse the chicken thoroughly and pat dry. Place it in a 
To make the marinade, toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant. Grind in a 
Now rub the chicken all over with the spice mixture. Cover and refrigerate for 4 hours.
Wrap the brick in aluminum foil.
Transfer to the oven and continue cooking for 45 minutes to an hour or more, depending on the size of the chicken. Use a 
Carefully remove the brick, turn the chicken, skin side up onto a serving platter and bring it to the table for a gorgeous presentation!
Look at the color! Beautifully browned and the meat is so moist! The marinade is so aromatic, and I know you are going to love the flavor.
Ingredients:
Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.
Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.
Cook the pasta to 2 minutes less than package directions. With 4 minutes to go on the pasta, add the shrimp to the sauce.
Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️
Transfer to serving bowls and garnish with fresh Italian parsley.
Preparation:
Cover and simmer on low for another 20 minutes. Taste for seasoning and add salt if needed. Garnish with fresh parsley and serve with 
Preparation:
I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces. Season the veggies with salt and pepper to taste. Sprinkle with garlic and ginger powder and leave them out to defrost.
