celiac recipes – Page 5 – My Gluten Free Cucina

Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite. Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself. Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

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Ingredients:

2 strips of bacon
1/2 medium sweet onion, diced
2 cloves garlic, minced
6 oz. gluten free Italian sausage (I used Premio)
3.5 cups gluten free chicken broth
1 tsp. Tuscan seasoning
salt and pepper, to taste
1 medium russet potato, peeled and diced
1 bunch of Tuscan kale, ribs and stems removed
15.5 oz. can cannellini beans
2 tbsp. heavy cream
grated cheese, for serving

Preparation:

Heat a 4 qt. soup pot on medium low. Cook the bacon and drain on paper towels. Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula. Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot. Add the onions and cook for 5 minutes. Add the garlic, diced potatoes, chicken broth and seasoning. Simmer 15 minutes.

Drain and rinse the beans. Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces. Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving. You can leave the soup just like this or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked. When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it. Here is a link to the sausage I used in this recipe. Premio Sweet Italian Sausage

Roasted Rainbow Carrots

Are you looking for a beautiful and easy side dish for your holiday table? Roasted Rainbow Carrots are so pretty and go well with a variety of roasts and main courses. In this easy preparation, I roast them whole with butter and herbs then give them just a brush of maple syrup at the end for sweetness. Of course, you can do this with regular carrots. Just be sure to choose slender carrots that are about the same size, so they cook evenly.

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Ingredients:

2 bunches rainbow carrots
2-3 tbsp. butter
salt and pepper to taste
fresh thyme (or dried thyme)
2 tbsp. real maple syrup
cooking spray

Preparation:

Peel and trim the carrots, leaving a little of the stem (for appearance, not to eat).

Rinse the carrots and pat dry.

Line a sheet pan with foil and mist with cooking spray. Arrange the carrots in a single layer, dot with butter and season with salt, pepper and thyme.

Roast at 400º for 20-25 minutes or until they reach the desired softness.

You can prepare to this point the night before and reheat in the morning. Brush the carrots lightly with maple syrup and return to the oven for 15-20 minutes at 325º. Transfer to a serving dish.

Notes ♪♫ Thyme pairs beautifully with carrots. I was fortunate enough to still have fresh thyme from my herb garden when I made this for Thanksgiving. Look for it in the supermarket, or if you can’t find it, use dried thyme.

Roasted Rainbow Carrots

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Author: © My Gluten Free Cucina
Yield: 4-6 servings 1x
Category: Side Dish
Method: Roasting
Diet: Gluten-Free

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Description

Roasted Rainbow Carrots are so pretty and go well with a variety of roasts and main courses. In this easy preparation, I roast them whole with butter and herbs then give them just a brush of maple syrup at the end for sweetness.

Ingredients

· 2 bunches rainbow carrots
· 2-3 tbsp. butter
· salt and pepper to taste
· fresh thyme (or dried thyme)
· 2 tbsp. real maple syrup
· cooking spray

Instructions

Peel and trim the carrots, leaving a little of the stem (for appearance, not to eat).
Rinse the carrots and pat dry.
Line a sheet pan with foil and mist with cooking spray. Arrange the carrots in a single layer, dot with butter and season with salt, pepper and thyme.
Roast at 400º for 20-25 minutes or until they reach the desired softness.
You can prepare to this point the night before and reheat in the morning. Brush the carrots lightly with maple syrup and return to the oven for 15-20 minutes at 325º. Transfer to a serving dish.

Notes

Thyme pairs beautifully with carrots. I was fortunate enough to still have fresh thyme from my herb garden when I made this for Thanksgiving. Look for it in the supermarket, or if you can’t find it, use dried thyme.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

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

2.5 oz Hannah (white) sweet potato
2.5 oz. orange sweet potato
1 egg
1/8 tsp. salt
1/4 tsp. xanthan gum
cassava flour
arrowroot flour

For the Meatballs

1/2 lb. ground turkey
1 egg
1/8 tsp. thyme
1/8 tsp. sage
1/4 tsp. seasoned salt
2 tbsp. potato flakes
2 tbsp. gluten free (certified, purity protocol) rolled oats
2 tbsp. seasoned gluten free breadcrumbs

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 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, for 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 for 2 minutes less than 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 (it’s all cooked, we are just melting the cheese). 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 Rummo pasta in this recipe. One of my favorite brands, 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 BBQ Beef Short Ribs

Who doesn’t love beef short ribs! Yes, they are pricey these days, but when they go on sale it’s time for a BBQ dinner. In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that will rival your favorite store brand! It’s a meal that you can enjoy any time of year and with little effort.

The beef will shrink considerably during cooking, so start with twice as much as you think you need. For two people I suggest 1.5 lbs. of boneless beef short ribs. It may look like a lot to begin with, but there will be no leftovers 😉

Ingredients:

1.5 lbs. boneless beef short ribs
salt and pepper
cooking spray
1 batch homemade Gluten Free BBQ Sauce
fresh chives for garnish

Preparation:

Preheat the oven to 300º. Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray. Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell). Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat. Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil. If there is too much liquid, you can remove some of it with a ladle. Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving. Remove the short ribs and arrange on a serving platter. Brush with the extra sauce and garnish with fresh chives.

This meal was so good! I served the ribs with roasted carrots, parsnips and baby potatoes. Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪♫ If you prefer to buy the BBQ sauce, I recommend Stubbs. All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018 Updated 05.08.2025

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Apple Glazed Pork Tenderloin

Pork tenderloin, baked and basted with a sweet, apple-based barbecue glaze is the star of tonight’s fall inspired dinner. Fancy enough to wow your guests, but so easy you can enjoy it any night of the week. The secret ingredient – frozen apple juice concentrate! As it simmers, the apple glaze will thicken to the consistency of a syrup, that is as beautiful as it is tasty.

4 Servings

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Ingredients:

1 pork tenderloin, about 1-1/2 lbs.
6 oz. frozen apple juice concentrate (1/2 can)
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
1 tsp. thyme
1/4 tsp. red pepper flakes
salt and pepper
cooking spray

Preparation:

Preheat the oven to 425º. In a small nonstick saucepan over low heat, stir together the apple juice concentrate, ketchup, brown sugar, cider vinegar, thyme and red pepper flakes.

Simmer on low to form a thick, syrupy glaze.

Line a baking sheet with foil and mist with cooking spray. Remove the tenderloin from the packaging and pat it dry. Use a sharp knife or kitchen shears to remove any membrane or silver skin (see below). Season with salt and pepper to taste.

Tie the tenderloin with cooking twine every few inches to help keep its shape and bake evenly.

Insert a meat thermometer into the tenderloin, brush with glaze and place in the oven. Keep the glaze on a low simmer and baste every 10-15 minutes.

Continue baking for 45 minutes, or until the internal temperature of the meat reaches 145º (if you prefer more well done, cook it a bit longer, to 160º). When the tenderloin is ready, remove from the oven and tent with foil. Let it rest for 5 minutes before slicing, to retain more of the juices.

Transfer the slices to a serving dish and drizzle glaze over the top. If you have a bit of extra glaze, you can bring it to the table in a small gravy boat.

Tenderloin goes well with potatoes, rice or just about any veggie. I served it with roasted sweet potatoes and asparagus.

Notes: ♪♫ Always check ingredient labels for hidden gluten. I used frozen apple juice concentrate made from 100% fruit juice with no added sweeteners.

Originally posted 09/07/2018 Updated 7/06/2022

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator. And since the Corned Beef dinner is a once-a-year occasion, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor. Along with the cabbage, I made this soup with ingredients from my pantry. I had diced tomatoes, chicken and beef broth, bouillon, carrots, celery and onions.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage? Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

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Ingredients:

6 oz. gluten free linguica, cut into 1/2″ dice (you can substitute any sausage you prefer, or use ground beef)
1 tbsp. olive oil
2 large carrots, diced
4 medium celery stalks, diced
1/2 medium sweet onion, diced
14.5 oz. can diced tomatoes
1 packet beef bouillon
48 oz. (6 cups) gluten free broth (beef, chicken, vegetable or combination)
8 cups of shredded cabbage (about 1/2 head)
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. garlic granules
pinch of red pepper flakes (optional)
salt and pepper
1 cup gluten free soup pasta

Preparation:

Use a 5-quart soup pot or Dutch oven. Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot. Cook for 5 minutes, stirring frequently. Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed. Soup is done when the cabbage is tender. Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself! Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand. A quick search of the freezer and I found some gluten free Linguica sausage. Wow, what a happy accident! This was an incredibly flavorful soup with some nice heat from the sausage. I have made this soup with Italian sausage as well, so use your favorite of whatever you have in your pantry!

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Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat. I really miss being able to do that since being gluten free. There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein. The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used rice noodles in this recipe, and they were a great stand in. I always have them on hand for Asian stir fry meals.

Ingredients:

For the Sauce:

2 tbsp. Coconut Aminos or Gluten Free Tamari
2 tbsp. gluten free oyster sauce
1 tbsp. mirin
2 tsp. honey
1 tbsp. toasted sesame oil
1 tbsp. garlic, minced
1 tbsp. fresh ginger, grated

For the Lo Mein:

1 lb. boneless chicken breast, cut into 1″ cubes
1/2 cup celery
3/4 cup carrots
3/4 cup onion
3/4 cup mushrooms
1/2 cup bell pepper
3/4 cup snow peas
sesame oil
olive oil
coconut aminos
1/2 tsp. garlic powder
1/2 tsp. ginger powder
4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking. Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil. Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil. Cook the chicken, turning to brown on all sides. When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil. Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender. Next add the mushrooms and garlic with an additional tsp. of sesame oil. Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet. Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce. Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator? Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use. It is so easy to grate gingerroot right out of the freezer. Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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Gluten Free Tiramisu Stuffed French Toast

Dessert for breakfast! Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate. This stunner of a recipe will be a special treat for you and the one you love. ♥ It’s easy to prepare, but for extra convenience the filling can be made the night before.

A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet Bread. Get the recipe here. It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!

From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!

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Breakfast for two

Ingredients:

2 eggs
½ cup 1% milk
2 tsp. instant espresso powder
4 teaspoons sugar (or stevia)
4 slices of gluten free bread
2 tbsp. butter

—————————

4 tbsp. cream cheese, softened
4 tbsp. vanilla Greek yogurt
2 tsp. sugar (or stevia)
1 tsp. rum (or 1/2 tsp. rum extract)
1 tsp. vanilla extract

—————————

½ tsp. powdered sugar
½ tsp. cocoa powder

Preparation:

Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free. You can prepare this the day before and refrigerate until ready to serve.

Whisk together the eggs, milk, espresso powder and sugar. Dip the bread (one slice at a time) into the egg wash.

Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.

Layer the filling between 2 slices of French Toast.

Slice diagonally and stack pieces one over the other. Combine powdered sugar and cocoa powder and sift over the top.

Drizzle with real maple syrup.

What do you think friends, does this plate say love??? Perfect for brunches, Valentine’s Day or just an amazing breakfast for your someone special ♥

Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS. Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen. I hope my readers will enjoy this gluten free adaptation of her recipe. Marilyn, thank you for the inspiration!

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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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