Category: Gluten Free Italian

Gluten Free Caramelized Onion Focaccia

It seems like a lifetime ago.  In fact, it was over 20 years ago that I was a card-carrying member of the Cooking Club of America (anyone else?).  I had all the gadgets, the refrigerator magnets, and of course the magazine Cooking Pleasures.  I started making this focaccia bread, which appeared in the February-March 2000 issue for family get-togethers, and it quickly became my go-to for everything from dinners to parties to potlucks at the office.  Everyone loved it!

Today the club and the magazine are sadly, no more.  The recipe, long ago crumpled into a folder had been abandoned since my Celiac diagnosis.

Something made me think of it the other day, maybe the upcoming holidays or just reminiscing about things I used to bake.  So, I decided to dig out the recipe and try adapting it to be gluten free.  How did it come out?  Take a look!

Inspired by Cooking Pleasures Magazine, February-March 2000 issue

Note ♫ I used, and highly recommend Better Batter Artisan Flour Blend for this recipe.  This is my favorite gluten free flour blend for making breads and pizza, try it and I promise you will not be disappointed!

***** CLICK HERE — Be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase of Better Batter *****

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Ingredients:

Preparation:

Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate.  Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil.  Mix with the paddle attachment for 8 minutes.

Transfer the dough to a greased bowl and refrigerate for one hour.

While the dough rests, make the caramelized onions.  Use a heavy skillet, covered braising pan or Dutch oven.  Over medium heat, add 2 tbsp. butter, 1 tbsp. olive oil and all of the onions.  As the butter melts, stir to coat the onions.  Cover and cook over medium low for 20 to 25 minutes or until the onions are translucent.  Then uncover, continue cooking over medium-low heat for 30 to 40 minutes or until onions are golden brown, stirring frequently.  Set aside to cool.

Place a pizza stone in the oven and preheat to 425º.  Cut a piece of parchment to fit a perforated 16″ pizza pan.

Hint: Trace your pan onto the parchment paper and cut for the perfect fit.

Mist the parchment with cooking spray and roll the dough into a round.  Slide it onto the pizza pan, cover with oiled plastic wrap and let it rest at room temperature for 30 minutes.

Create dimples by pushing down the dough with your fingertips.  Spread the caramelized onions evenly over the dough and brush the edges with olive oil.

Place the pizza pan in the oven on top of the baking stone.  Bake for 25 minutes total.  During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.

This is it, the minute you cut into the focaccia and hear that crunch!  Cut into wedges and serve.

Notes ♪♫ Caramelizing the onions is time consuming, but so worth it.  Take your time, and don’t rush the process.  Use a good heavy pan and stir, stir, stir- don’t walk away!  You will be rewarded with the most delicious decadent topping for this amazing focaccia.

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Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese with its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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Ingredients:

  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish

Preparation:

Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook according to package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º.  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Jovial Brown Rice Penne in this recipe.  My favorite brand, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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Gluten Free Stuffed Shells

This meal has been on my bucket list for a while.  It was a few hours in the making, but worth every minute and a great thing to make on a Sunday afternoon.  The veal and zucchini stuffing has a nice pop of flavor!

The gluten free shells are delicate and prone to breakage, so be sure to cook a few more than needed just in case!

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Ingredients:

  • 1/2 sweet onion, minced (about 1-1/2 cups)
  • 1/2 small zucchini, minced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tbsp. olive oil, divided
  • fresh ground pepper, about 6 grinds
  • sea salt, to taste
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • splash of white wine (about 1/4 cup)
  • 8 oz. ground veal
  • salt and pepper to taste
  • 1 oz. Italian cold cuts of choice (about 3 slices)
  • 1/2 cup ricotta cheese
  • 1 tbsp. parmesan cheese plus more for topping and serving
  • 4 oz. gluten free pasta shells (about 30 shells)
  • cooking spray
  • 15 oz. marinara sauce, homemade or purchased
  • fresh basil and Italian parsley for garnish

Preparation:

Use an electric chopper to process the onion, zucchini and garlic to a fine mince.  Heat 2 tbsp. olive oil in a stainless-steel skillet, add the minced vegetables and season with salt, pepper, garlic powder and onion powder.

Stir frequently and cook down until reduced by half.  Add a splash of white wine and continue stirring until most of it has evaporated.  Remove from pan and place in a colander to drain and cool.

Wipe the pan clean, add 1 tbsp. olive oil and brown the veal, breaking it up with a spatula.  Season with more salt and pepper.

Mince the cold cuts and add to the veal.  You can use prosciutto, pancetta or whatever you have on hand.  I happened to have a few slices of Italian Salame left over from an antipasto, and it really made the flavor pop!

Continue stirring frequently until most of the liquid cooks off, then add the browned meat to the colander to drain.

In a clean bowl, whisk 1/2 cup ricotta cheese with 1 tbsp. grated parmesan.  Stir in the veal mixture.

Cook the shells according to package directions, stirring gently so they don’t break.  Drain in a colander.

Coat a casserole dish with cooking spray and spread one ladle of sauce on the bottom.  Arrange the shells in the pan, then fill them with stuffing.

Spoon a little more sauce over the filled shells, and sprinkle with more grated parmesan.  Cover tightly with foil and bake for 30 minutes at 350º.

After 30 minutes, use tongs to carefully remove the foil.  Broil on low for 5 minutes.  Garnish with fresh parsley and basil.  Serve with extra sauce and grated cheese.

Notes ♪♫ It wasn’t easy finding these gluten free pasta shells from Farabella.  Currently out of stock on Amazon, I was lucky to spot them at a local shop.  If you can’t get them where you live or you can’t have corn pasta, these Brown Rice Pasta Shells from Tinkyada are a good stand-in.

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Easy Gluten Free Pasta Salad

Here is a simple, Italian inspired Gluten Free Pasta Salad to bring to the family BBQ, or to make ahead and enjoy with dinner after a busy workday.  With no mayonnaise, it won’t go bad on those hot summer days.  It’s a light refreshing side dish that won’t leave you feeling stuffed.

My biggest tip for this recipe is to assemble it no more than a few hours before serving.  You can prep the veggies the night before, but don’t cook the gluten free pasta too far ahead, it won’t keep as well in the fridge as regular pasta.  For best consistency, I like to drain and chill the pasta for 30 minutes before tossing it with the veggies and dressing.

8 servings

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Ingredients:

  • 3 slices of bacon, diced
  • 8 oz. gluten free pasta
  • 1 tbsp. olive oil
  • 2 cups veggies cut into small dice –
      • frozen peas, thawed and drained
      • red onion, small dice
      • grated carrot
      • cucumber, small dice seeds removed
      • red bell pepper, small dice
      • green beans, blanched and diced
  • salt and pepper to taste
  • 1/4 cup Italian cold cuts, chopped (optional but good)
  • 1/2 cup gluten free Italian dressing
  • 1/4 cup grated Parmesan cheese

It’s been hard to find these Garden Pagodas from Ancient Harvest since the pandemic.  But they are just perfect in this pasta salad, so if you spot them be sure to grab a couple of boxes!

Tinkyada also makes tri-color spirals, as does Lieber’s although I haven’t tried them.  I will update the post if I can find any others.

Preparation:

You will need about 2 cups total diced veggies.  This is a great way to use up leftovers, use veggies you have on hand or use your favorites!  Today I’m using red onion, cucumber, carrots, bell pepper, peas and green beans.  You can do this step a day ahead to save time.  Keep everything chilled until ready to assemble the pasta.

Cook the bacon and drain on paper towels.

As I mentioned above, I recommend that you wait until a few hours before serving to assemble the salad.  Cook the pasta to al dente.  This will likely be several minutes less than the package directions, so taste frequently.  Drain the pasta and immediately rinse it under cold water to stop the cooking.

Place the colander over a large bowl, toss with 1 tbsp. olive oil and chill in the fridge for 30 minutes.

Combine the drained, chilled pasta with the veggies in a large bowl, toss with the bacon, cold cuts and cheese.

Add the Italian dressing and toss well.  You can serve it just like this!

Or transfer it all to a pretty serving bowl.  Cover and refrigerate until ready to serve.

Notes ♪♫ I always add a gluten free marker to a dish that I bring to a cookout, in case there are other guests with the same dietary restrictions.  I’ll bet that if I didn’t tell anyone it was gluten free no one would be the wiser!  Make it for your next get together and watch it disappear 🙂

 

Originally posted 5/28/2018                      Updated 7/15/2022  

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Gluten Free Sausage and Mushroom Pizza

Tales from the Cucina…

I got a new stove!  Recently my beloved stove of 10 years had a major malfunction.  Actually, I couldn’t turn the gas off and we had to call the fire department, oh my that was quite the night!  A few days later our repairman pronounced the stove DOA, and we were off to shop for a new one.  Fast forward one week, and this pretty new stove arrived.

Coincidentally we were also having our first heat wave of the summer.  It was over 90 degrees in the shade, so what did I do?  Yes, I cranked up the oven to 500º and made pizza!  Just to be sure everything was working properly, right?

Servings:  1 pizza – about 6 slices

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Ingredients:

Dough Ingredients:

  • 175 g. Better Batter Artisan Flour Blend
  • 1/4 tsp. salt
  • 1 tbsp. instant yeast or active dry yeast (note- if you are doubling the recipe use the same amount of yeast)
  • 7 oz. warm water (just under a cup)
  • 1-1/2 tsp. sugar
  • 1 tbsp. olive oil

Topping Ingredients:

  • 6 oz. gluten free Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • olive oil
  • Italian seasoning
  • fresh ground pepper to taste
  • 1/3 cup pizza sauce (use leftover from another meal or jar sauce)
  • 1/3 cup shredded cheese

Preparation:

The gluten free pizza crust in this post was made with the Artisan Flour Blend from Better Batter.  This is the flour I use and recommend for pizza.

To make the dough, combine warm water, yeast and sugar.  Proof for 10 minutes.  Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.  Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Cook the onions, mushrooms and sausage in olive oil.

Transfer the sausage and veggies to a colander and let them drain.

Remove the proofed dough from the refrigerator, it will have doubled in size.  Cut a sheet of parchment to fit your pizza stone.  Place the dough on the prepared parchment, sprinkle with flour and roll it out into a circle less than 1/2″ thick.

Brush with olive oil and season.  Let it rest at room temperature for an additional 30 minutes while you preheat the oven to 500º.  Place your pizza stone in the oven to preheat.

Spoon prepared pizza sauce over the dough and spread the drained toppings evenly.  Remember less is more when it comes to topping, just a few tablespoons of sauce so you don’t end up with a soggy crust.

Top with grated cheese of your choice.  I used cheddar, because we had some in the fridge left over from another recipe.  Slide the pizza, with parchment onto your preheated pizza stone.  After 5 minutes use gloves and tongs to carefully remove the parchment paper.  Continue baking for 15 minutes.

Remove to a cutting board, slice and serve.

Look at that crispy crust!  This was definitely a great way to christen my new stove.  Just a single pizza was enough for our small appetites but when I make it for company, I double the recipe.

Notes: ♪♫ Of course I missed having an oven, but we did not go hungry during that week without a stove!  Check out some of the air fryer meals that I made while we were waiting for our new stove to arrive in this post!

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Beef Guazzetto – Italian Beef Stew

Would you believe that a recipe from an Italian cooking show could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely gluten free!

Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!

While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free.  Today’s recipe is a great example.

If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again.  Or better yet, let me inspire you!

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 3 cups chicken stock
  • salt, to taste
  • 1/4 cup gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 2 bay leaves
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish

Preparation:

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 1/4 cup gluten free flour and shake to coat.

Heat olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, and celery.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the chicken stock, cover and simmer on lowest heat for 2 hours.  Add more stock if needed.

Stir the sauce frequently, be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A meal like this deserves an extra special pasta.  I decided to get out my KitchenAid® and make some fresh rigatoni.  Read about how I made it here! Of course, you can use any gluten free pasta you have on hand.  One of my favorites is Jovial brown rice pasta.

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley.

Notes ♪♫ An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

 

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Gluten Free Rigatoni Pasta

I’m really excited to be using my KitchenAid® so much this year!  Just look at this beautiful Rigatoni pasta!

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I made it with my KitchenAid® pasta press attachment, using the gluten free Artisan Flour Blend from Better Batter.

For a limited time, when you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

When making extruded pasta, the consistency of the dough is everything!  Too dry and the dough will not hold together, too much liquid, and you will have trouble extruding the pasta and the rigatoni will collapse with the weight.  I’ve made these before, but it took a few tries to get the hydration just right.  It’s a bit finicky, like pie dough.

Below I have provided the exact ingredient measures that I used for this 2-serving recipe, and it’s my “go-to” for extruded pasta.  Like any dough, it may vary a bit from batch to batch.  Once you know what the dough should look like, you can adjust by adding a bit more flour or water as needed.

Note that you can double or triple the recipe for a larger family.

2 Servings 

Ingredients:

Preparation:

Place all of the ingredients in the bowl of a stand mixer with the paddle attachment.  Mix on low speed to incorporate.  You should have a crumbly mixture, like this.  Do not add water.

To test the consistency, pinch a piece of the dough.  It should hold together, like this.

Use a stiff spatula to gather the dough together into a ball.

It’s important to give the dough time to hydrate.  Wrap it in plastic wrap and rest at room temperature for 20 minutes.

When ready, set up the pasta press attachment.  I’m using the rigatoni plate, one of six that comes with the pasta press.  It’s very hard to find gluten free rigatoni, so this is going to be a special treat!

Cut the dough into sections, you want to break off pieces about the size of a walnut.  Set up a tray lined with wax paper, and sprinkle with gluten free flour.  Turn on the mixer and begin feeding small pieces of dough into the press.

As the pasta extrudes, cut it to the length you prefer.  You can make mezzi rigatoni or full size.  Spread the rigatoni out on the floured tray in a single layer.

See how the rigatoni have held their shape, with nice defined ridges?

*Remember to follow food safety guidelines, fresh egg pasta should be refrigerated (or cooked) within one hour.

To cook, bring a large pot of salted water to a rolling boil.  Add the pasta and cover until it returns to a boil.  Fresh pasta cooks very quickly, no more than 3 minutes total!

Use a spider strainer to gently remove the pasta and place in serving bowls.

Aren’t they beautiful?  Top with your favorite sauce and serve it up!

Notes ♪♫ Curious about that meat sauce?  It’s actually a Beef Guazzetto, or Italian Beef Stew.  It is a perfect accompaniment to the hearty rigatoni pasta.  Get the recipe here.

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Gluten Free Cavatelli with Sausage, Mushrooms and Peas

Cavatelli are a small, indented pasta popular throughout Southern Italy.  Similar to gnocchi, they are among the easiest types of hand formed pasta to make from scratch.  Cavatelli were a favorite of my Dad, who was definitely not a pasta lover but I remember he liked the “cavati” from the Italian market.  Perhaps they brought back a long ago memory of pasta being made in the home.

Traditional cavatelli are made with semolina flour.  They are shaped on a smooth surface, with the cavity formed by pressing fingers into the dough, or by using a knife.  To make them gluten free, the semolina was replaced with a gluten free flour blend and the addition of eggs (again not traditional) helped form a smooth stretchy dough.

I served the cavatelli with an easy pan preparation of Italian Chicken Sausage, mushrooms and peas.  It was so good!  A simple, satisfying meal that was just the right amount for the two of us.  If you have bigger appetites or want leftovers just double the recipe!

Dinner for two.

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Ingredients:

For the pasta

Finish the dish

  • 6 oz. (2 links) gluten free Italian Chicken Sausage
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 tbsp. olive oil + more for finishing
  • pinch red pepper flakes (optional)
  • splash (~ 1/4 cup) of white wine
  • 1 tbsp. of butter
  • grated cheese
  • Italian parsley

Preparation:

Combine the pasta ingredients in the bowl of a stand mixer and beat 3-4 minutes with the paddle attachment.

Gather the dough into a ball and dust with flour.  Cover with plastic wrap and rest 15 minutes.

Generously flour a cutting board.  Use a bench knife to divide the dough into 4 sections.  Working with one section at a time, roll the dough into a 1/2″ rope.

Cut the rope into 1/2″ pieces, then use a small paring knife to gently press and drag the pieces toward you to form the center indentation and curled edges.

Place the formed pasta on a floured tray and refrigerate until ready to cook.

To finish the dish cut the sausage links in half lengthwise and then slice into half moons.

Heat a braising pan or heavy skillet on the lowest setting and add 2 tbsp. olive oil.  Add the garlic and red pepper flakes and gently warm them to infuse the oil.  Heat a large pan of salted water for the pasta.

Add the sausage to the pan, cook for 1 minute then add the peas and the mushrooms.

Turn up the heat and cook, stirring frequently until most of the liquid evaporates.

Cook the pasta for 3 minutes.  It’s done when it floats to the top.

Add a little more olive oil, splash of white wine and a pat of butter to the skillet.  Drain the pasta and toss with the sausage mixture.  Cook for 1-2 more minutes to incorporate the flavors.

Drizzle with olive oil, then top with grated cheese and a sprinkle of parsley.

Notes ♪♫  As you probably know, I am a huge fan of Better Batter brand gluten free flours (not sponsored).  Both their Original Blend and Artisan Flour Blend are wonderful for making fresh pasta, either by hand or machine.  Check out some of my other made from scratch pasta dishes, like this Gluten Free Trofie and Gluten Free Pappardelle.

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Gluten Free Trofie Pasta

Trofie are a thin, twisted pasta shape popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a wooden skewer, or a bench knife.

To make the Trofie Pasta, it was important that the dough be smooth and supple, easy to roll and shape.  A tall order for gluten free!  I created this gluten free Trofie with the Artisan Flour Blend from Better Batter.

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! 

The pasta was delicious!  The color and texture of the dough are reminiscent of whole wheat pasta.  Look closely and you can see flecks of grain in the dough.

The ingredients for this recipe will make a small batch, more than enough for 2 people.  We had it for dinner and there were leftovers.  You can double or triple the recipe for a large family.

Ingredients:

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Preparation:

Whisk together the flour and the salt.  Add the wet ingredients to the bowl of a stand mixer and whisk thoroughly.  Then add the dry ingredients to the wet and mix with the paddle attachment on low until the dough comes together.

Increase the speed and mix for 6-8 minutes until a smooth dough forms.

Press the dough into a ball, cover with plastic wrap and rest for 1 hour.

Divide the dough into 4 pieces.  Work with one section at a time, and keep the rest covered to prevent it from drying out.

On a floured cutting board, roll each section of dough into a long rope 1/2″ thick.  Cut the rope into 1/2″ pieces.  Be sure to keep the pieces small and uniform, so they will all cook at the same time.

Roll each piece between the palms of your hands into a long thin shape, tapering the ends.  Flour your hands as needed to keep the dough from sticking.

Working with one piece at a time, hold a wooden skewer or bench knife at a 90-degree angle, pressing lightly as you roll it over the dough to twist it into the final shape.

As you form each piece, slide it off the skewer onto a baking sheet lined with floured wax paper.  Can you believe that little ball of dough made all this pasta?

Don’t overcrowd the tray and try to space out the pasta so it doesn’t stick together.  Cover with plastic wrap and refrigerate until ready to cook.

Bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover until the water returns to a boil.  Fresh pasta cooks quickly.  When it floats to the top it’s done, about 3 minutes for al dente.  Don’t overcook it!

To help the pasta keep its spiral shape, use a spider strainer (instead of a colander) to gently remove it from the pot and transfer to a serving bowl.  Doesn’t that look wonderful?

Top with your favorite sauce and finish with grated cheese and parsley.

The twisted shape holds onto sauce beautifully.  Leftovers the next day had excellent texture when reheated in the microwave.  I had so much fun making these!

Notes ♪♫ If you are missing whole wheat pasta on the gluten free diet (I know I was) the taste and texture of this pasta will make you smile.  Always follow food safety guidelines for fresh pasta made with eggs, if you are not going to cook the pasta immediately it should be refrigerated!

Originally posted 05/2019                                               Updated 03/2022

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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