Category: Pasta

Gluten Free Pasta

Gluten Free Gnocchi with Sausage

Homemade Gnocchi are my favorite pasta to prepare on a Sunday afternoon.  There is something soothing about rolling these dumplings one by one.  The joy only continues when it is time to eat!

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My long-time readers know that I am a huge fan of Better Batter.  You have all heard me sing the praises of their Artisan Flour Blend, for making yeasted bread and pizza.  But did you know, it also makes the most wonderful pasta?  Yes, this beautiful tray of gnocchi was made with the flour that I call my little miracle in a bag!

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

Paired with a simple sauce we had a wonderful Sunday dinner for two.

Ingredients:

  • 120g. Better Batter Artisan Flour Blend
  • 1/2 tsp. salt
  • 1 large egg
  • 2 tbsp. egg whites
  • 1-1/2 tsp. olive oil
  • 2 tbsp. water
  • ——————————-
  • 2 Italian sausage links, sliced into coins
  • 1/2 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 1 can (14.5 oz.) tomato sauce
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 tbsp. olive oil

Preparation:

  1. Combine the first 6 ingredients in the bowl of a stand mixer (flour through water).  Beat with the paddle attachment to form a soft dough.
  2. Bring the dough into a ball, and cover with plastic wrap.  Rest at room temperature 20 minutes.
  3. Line a baking sheet with wax paper and dust with gluten free flour.  Place the dough ball on a floured cutting board and divide into 4 pieces.
  4. Working with 1 section at a time, roll the dough into a long rope, 1/2″ thick.  Cut the rope into 3/4″ pieces and roll each piece over a floured gnocchi board or fork.
  5. Place the formed gnocchi on the baking sheet and refrigerate until ready to cook.

For the sauce, add olive oil to a stock pot or deep skillet and begin cooking the onions, until translucent.  Add the sausage coins and brown on both sides.  Next add the garlic and stir for 30 seconds.  Add the tomato sauce, basil and oregano.  Simmer 30 minutes.

Bring a pot of salted water to a rolling boil.  Add the gnocchi and cook for 3 minutes.  Fresh pasta cooks quickly, don’t overcook!

Drain the pasta and add to the sauce, tossing well to incorporate.

Serve with grated cheese.

Notes ♪♫ Love gnocchi?  There are so many ways to make it!  Check out this Gluten Free Gnocchi with Chicken and Roasted Cauliflower.  Or how about Potato Gnocchi with Cassava Flour?  Or, if you love sweet potato, check out this Sweet Potato Gnocchi made with white and sweet potato!

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Gluten Free Pappardelle with Mushroom Cream Sauce and Veal Meatballs

This plate full of happiness features beautiful ribbons of homemade pappardelle pasta prepared with a tomato mushroom cream sauce.  Tiny veal meatballs complete the dish.

Completely gluten free, I used my favorite, Better Batter Original All Purpose Blend to make the pasta noodles and they were just perfect!  I used my KitchenAid® to roll out the pasta dough and that definitely made the job easier.  You can do it with a rolling pin if you have patience!

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Dinner for 2

Ingredients:

For the pappardelle

For the Veal Meatballs

  • 1/2 lb. ground veal
  • 1 egg, beaten
  • 1 tsp. minced garlic
  • 2 tbsp. minced shallots
  • 1 tsp. fresh parsley
  • salt and pepper to taste
  • 2 tbsp. gluten free seasoned breadcrumbs
  • 2 tbsp. potato flakes
  • cooking spray

For the Sauce

  • 1 tbsp. olive oil
  • 1/8 tsp. red pepper flakes
  • 3 oz. shitake mushrooms, sliced
  • 5 oz. baby bella mushrooms, sliced
  • 2 tbsp. minced shallots
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. paprika
  • 2 tsp. garlic, minced
  • 1 tbsp. fresh Italian parsley, chopped
  • 1/4 cup white wine
  • 2 tbsp. heavy cream
  • 2/3 cup tomato sauce
  • 2 tsp. butter
  • 2 tbsp. grated parmesan

Preparation:

To make the pappardelle, combine 70g. flour with remaining ingredients in the bowl of a stand mixer and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.  For pappardelle, this would be setting 3 or 4 on a KitchenAid pasta roller attachment.  Repeat with each section and lay the sheets on floured wax paper.

Note: For a full tutorial on how to make pappardelle refer to this post!

When you have completed rolling the 4 sheets, cut them into 3/4″ ribbons.   Hang them up to dry on a pasta drying rack.

To make the meatballs, combine all ingredients in a bowl and mix well with your hands or use a potato masher.

Line a baking sheet with foil and mist with cooking spray.  Form 12 small meatballs and arrange on the baking sheet, leaving space in between.

Broil 4 minutes per side, 8 minutes total.  Remove from the oven and set aside.  Set up a pot of salted water for the pasta and bring to a rolling boil.

Now, to put it all together make the sauce.  In a large nonstick skillet over medium low heat, add the olive oil and red pepper flakes.  Add the mushrooms and shallots, season and stir frequently until they begin to release their liquid.

Add the garlic and parsley then add the white wine.

Allow the wine to reduce for 2 minutes then stir in heavy cream.

Finally add the tomato sauce and the veal meatballs with 2 tsp. butter.

Add the pasta to the boiling water and cook for 3 minutes.  You can add a ladle of the pasta water to the sauce if it appears dry.

Use tongs to carefully remove the pappardelle from the water and add to the sauce.  Add another pat of butter and stir in the parmesan cheese.

Carefully fold everything together until cheese is completely melted.

Transfer to a serving platter and garnish with Italian parsley.

Notes ♪♫ Gluten free dough can be so temperamental.  It does tend to stick and tear.  For best results keep the dough and the roller lightly dusted with flour as you work.  I was thrilled to get my pasta sheets to setting #4 on my KitchenAid®, this was an ideal thickness for the pappardelle noodles.  Try to get to at least the third setting, and don’t worry if you have a few tears and odd shaped noodles, they will still be delicious!

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Skillet Farfalle with Diced Ham

I love easy skillet dinners like this one for busy weeknights!  You can make the whole meal beginning to end in about 30 minutes.  Honestly, if you prep the veggies the night before it can be ready in less time than that.  It’s a great way to use leftover ham, or you can purchase a ham steak which is what I did here.  Don’t forget those little finishing touches that can make a meal special, in this case it’s a sprinkle of toasted Pignoli (pine nuts), a favorite of mine!

3-4 Servings

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Ingredients:

  • 8 oz. boneless ham steak, cut into small cubes
  • 4 oz. gluten free pasta
  • 1 cup sweet onion, diced
  • 1 tbsp. garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 tsp. gluten free Italian seasoning
  • salt and pepper to taste
  • Olive oil
  • 1 tbsp. pignoli (pine nuts), toasted
  • 1/2 tsp. Italian seasoning
  • fresh Italian parsley, for garnish
  • grated Parmesan, for serving

Preparation:

Toast the pignoli until lightly browned and fragrant.  I like to use a small saucepan, so they don’t jump all over the place.  Set aside for garnish.

Cook the pasta to 1 minute less than package directions, drain and set aside.  While the pasta cooks, heat a large, nonstick skillet with 1 tbsp. olive oil and cook the ham 3 minutes.  Remove and set aside.

Add a little more olive oil and cook the onions until just beginning to brown, about 3 minutes.  Add the garlic and peas, cook 2 minutes more stirring frequently.  Season with salt and pepper.

Add the tomatoes with their liquid, toss well to combine and cook until liquid almost evaporates.  If the pan is too dry add a ladle of pasta water.  Sprinkle with Italian seasoning.

Add back the ham.

Next add back the drained pasta and toss well.  Drizzle with olive oil, stir and toss to finish cooking the pasta, 1 minute more.  Sprinkle grated cheese.

Transfer to a serving dish, garnish with parsley and toasted pignoli, and serve with grated cheese.

Notes ♪♫ I used Jovial gluten free farfalle (bowtie pasta) in this recipe.  One of my favorites, it has great taste and chew.  The Smithfield ham steak was labeled gluten free.  Always check ingredient labels for hidden gluten, especially in processed foods and seasoning blends.

Originally published 5/16/2020        Updated 12/10/2022

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Sweet Potato Gnocchi with Turkey Meatballs

This rustic pasta dinner is perfect for a Sunday afternoon.  Making the two-color gnocchi was a fun experiment as well as a learning experience.  I found the whole process relaxing and enjoyable.

I have made potato gnocchi before, using Hannah (white) Sweet Potatoes, and they were fabulous.  My idea was to make a half batch with white sweet potato and replicate another half batch with traditional orange sweet potato.

The biggest takeaway from this was that not all potatoes are created equal in terms of moisture content.  The orange potato held many times more moisture than the white sweet potato.  So, the amount of flour needed for each batch was quite different.  In the end, I lost track of the measurements and just gradually incorporated more flour until the right consistency was achieved.

Note that this was a very small batch.  Enough for 2 servings with just a bit leftover.  You can definitely double or triple the recipe!  The flour is a 2.5/1 blend of cassava flour/arrowroot flour.  You can mix up the flour ahead of time, so you have enough for rolling and dusting.  I finished the gnocchi in a simple browned butter sage sauce and served with turkey meatballs.

Dinner for 2+ (depending on your appetite!)

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Ingredients:

For the Gnocchi

For the Meatballs

For the Sauce

  • 1/2 stick (1/4 lb.) butter
  • 8 fresh sage leaves

Preparation:

I peeled and steamed the potatoes the day before.  I weighed 2.5 oz. of each potato and set aside the rest for another meal.

The next day I began by mixing up a batch of 1-1/4 cups cassava flour + 1/2 cup arrowroot starch.  I warmed the potato for 30 seconds in the microwave and placed in 2 separate bowls, mashing with a fork.

I whisked the egg, salt, xanthan gum, then added 2.5 tbsp. of the flour mixture.  I then divided it between the two bowls of potato.

I gradually added more flour to each bowl and worked it in until I could roll the dough into a ball.  I covered each in plastic wrap and rested 15 minutes.

I floured a cutting board and started with the white sweet potato, gradually incorporating more flour until I could roll the dough into a long smooth rope, like this.

I used a bench knife to cut the rope into 1/2″ pieces.

I repeated the same process with the orange sweet potato, and here is where I lost track of the flour measurements.  The orange sweet potato dough had absorbed all of the flour and was still very wet.  It required quite a bit more flour to achieve the right consistency.  All in all, I would say I used 3-4 times more flour for the orange potato dough as was needed for the white potato.

For the final step I rolled each piece of dough over a floured gnocchi board.

I placed the formed gnocchi on a baking sheet lined with waxed paper and dusted with flour.

***Note: I recommend refrigerating for at least 1 hour before cooking for firmer texture***

Here’s how to finish the meal.

Combine all of the meatball ingredients and form 6-7 meatballs.  Line a baking sheet with foil and mist with cooking spray.

Place the meatballs on the baking sheet, and broil 5 minutes per side on high.  Keep warm.

Boil salted water for the pasta.  In a nonstick skillet melt the butter, and as soon as the butter begins to foam, add the sage leaves.  When the white solids begin to separate, use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Remove from the heat when the butter is just beginning to turn brown.

With water at a rolling boil, add the gnocchi and cook for 3 minutes.  They will float to the top as they finish cooking.

Remove the cooked gnocchi with a slotted spoon and add to the browned butter.  Cook for 1-2 minutes longer.

Transfer to a serving platter along with the meatballs and drizzle with any remaining browned butter sauce.  Garnish with fresh sage.

Notes ♪♫ I love making pasta from scratch!  Check out this earlier recipe, for Gluten Free Potato Gnocchi with Cassava Flour that was the springboard for this meal.  You may also like this Trofie Pasta, or this one for Gluten Free Garganelli, one of my first posts.  Thanks for stopping by today and I welcome all your comments!

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Gluten Free Stuffed Shells

This meal has been on my recipe 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 granules
  • 1/4 tsp. garlic granules
  • 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) *see notes
  • 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 granules and onion granules.

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 gluten free pasta shells.  Farabella Conchiglioni (large shells) are sold at Gluten-Free Mall and they are fabulous.  I also spotted these on Amazon from La Fabbrica della Pasta.  If 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 (can be doubled)

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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 almost impossible 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!

This year I used a gluten free bowtie pasta (365 Whole Foods Market brand), and it was excellent!  The pasta held together beautifully and just the right texture.  I made a double batch.

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 bring it to the table just like this, in your mixing bowl!

Or transfer it 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 Rigatoni Pasta

There is nothing like homemade pasta!  Just look at this beautiful Rigatoni!  Freshly made and ready to cook.  I made it with my KitchenAid® pasta press attachment, using the gluten free Artisan Flour Blend from Better Batter.

This post contains affiliate links. 

Don’t forget, when you shop Better Batter and use my Promo 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 used the rigatoni plate, one of six that comes with the pasta press.  It’s hard to find gluten free rigatoni, so this was 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 mezzo rigatoni or full size.  Spread the rigatoni out on the floured tray in a single layer.

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

*Remember to follow food safety guidelines, pasta made with eggs 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 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.

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

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 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 Gnocchi with Chicken and Roasted Cauliflower

Look at this beautiful tray of gnocchi!  Would you believe it’s gluten free?  It is so good to know that we can still enjoy some of our favorite meals, minus the gluten!  This dish features fresh homemade gnocchi, one of my favorite pasta shapes, tossed in a flavorful skillet of chicken, sausage and cauliflower.

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4 servings

For the gnocchi:

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

CLICK HERE to try the flour that I call my little miracle in a bag!

OR

For the skillet:

Preparation:

To make the pasta, whisk together the dry ingredients in the bowl of a stand mixer.  Beat together the eggs and olive oil and add to the flour mixture.  With the paddle attachment, mix on low speed until a soft dough forms (about 1 minute).

Press the dough into a ball and cover with plastic wrap.  Let it rest 10 minutes.

Lightly flour your work surface and gnocchi board.  Use a bench knife to divide the dough into 4 even pieces.  Work with one piece at a time and keep the rest covered so that it doesn’t dry out.  Roll each piece of dough into a long rope about 3/4″ wide.

Use the bench knife to cut the rope into 1/2″ pieces.

To form the ridges, roll each piece over the gnocchi board using your thumb, a butter knife or bench knife.  Keep the board and your fingers floured to prevent the gnocchi from sticking.

Line a baking sheet with parchment or waxed paper and flour lightly.  Place the finished gnocchi on the baking sheet.  If not using right away, cover with plastic wrap and refrigerate.

*Always follow food safety guidelines, pasta made with fresh eggs should be refrigerated within 1 hour.

Now it’s time to finish the dish!  Cut the chicken into 1.5″ cubes and toss with 3 tbsp. rice flour, Italian seasoning, salt and pepper to taste.  Let it sit at room temperature while you prepare the vegetables.

Dice the onion, zucchini and cauliflower.  Slice the sausage into coins.  Toss the veggies and sausage with olive oil and Italian seasoning.  Spread the mixture on a baking sheet in a single layer and roast for 20 minutes at 400º.  Roasting the veggies adds so much flavor to the dish, don’t skip this step!

Bring a large pot of salted water to a rolling boil for the pasta.  Heat a large non-stick skillet over medium low heat.  Begin browning the floured chicken in a little olive oil.  Cook for 3-4 minutes, turning several times to get good color on all sides.

When the chicken is almost done, cook the pasta.  Cover the pot if needed, to keep the water at a boil.  Remember fresh pasta cooks quickly, 3-4 minutes is all it takes!  It will float to the top when done.

Add the roasted sausage and veggies to the skillet with a little chicken broth, folding gently with a spatula as the liquid begins to thicken.

Use a spider strainer to gently lift the cooked pasta out of the water and add it to the skillet.  If too dry, add a bit more chicken broth or a ladle of the pasta water.  Toss gently and continue cooking 1-2 more minutes to get a little browning on the gnocchi.

Transfer to a serving platter and finish with a drizzle of olive oil, grated cheese and Italian parsley.

Just look at this amazing pasta dinner, all from scratch and its gluten free!  It is SO delicious and leftovers are just as good!

Notes ♪♫ This post, first published in 2018 was long overdue for an update.  My original pasta dough was made with brown rice flour and tapioca starch.  I’ve since found that a good all-purpose gluten free flour can work just as well.  I have made this recipe several times with Better Batter Original Blend.  If you use a different brand, be sure that your flour contains xanthan gum.  If not, you will need to add it to help your dough hold together without crumbling or tearing.

Original post 06/17/2018                                Updated 01/20/2022

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Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time.  In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes.  Not that that’s a bad thing, as we have so many great options today.  But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles.  If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier.  Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter.  It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles.  This rack has been in my kitchen for many years BC (before Celiac).  So, I covered the wooden arms with plastic wrap to prevent any gluten contamination.  Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post.  Dinner was so delicious, next time I will make more!  The recipe can be scaled, to make a dinner for two or a family size platter.  I give you the measurements below for 2, 4, 6 and 8 servings.

Ingredients:

  • gluten free flour blend (I used, and recommend Better Batter)
  • olive oil
  • salt
  • eggs
  • egg yolks

*SHOP BETTER BATTER AND USE MY PROMO CODE MGFC30 FOR 30% OFF YOUR NON-SALE PURCHASE!

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Egg Yolk 1 2 3 4

Preparation:

Egg yolks give the pasta a silky rich texture and beautiful color.  Begin by separating the eggs.  Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment.  Weigh the flour, accuracy is important!  I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough.  Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour.  Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections.  For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more).  Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet.  If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin.  Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage.  I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper.  Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons.  I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour.  They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT:  Always follow food safety guidelines.  Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil.  Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil.  Cook for about 3 minutes, pasta will float to the top when it’s done.  Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese Sauce.  Learn how to make a Traditional Bolognese Sauce in this post!

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