Have you ever wanted to make your own grain-free pasta? In many ways it sounds like an oxymoron. Pasta has always been flour, eggs, and olive oil, so to make pasta without flour, even gluten-free flour, it seems impossible. I have a grain-free pasta recipe for you that proves it is anything but impossible! When I visited Italy with my husband back in October I felt a bit deprived when dining at the local restaurants; similar to how I felt years ago when there were minuscule gluten-free products on the market. When you tell an Italian restaurant owner that you are allergic to his pasta he just looks at you like you’re crazy, then offers you a plate of meat & cheese or a buffalo mozzarella salad. I ate a lot of both. Don’t get me wrong, I would eat all the mozzarella salads in the world to see the beauty of Venice again, okay maybe not all, but I wouldn’t miss seeing Italy just because I couldn’t eat their pasta.
As I walked along the streets of Venice staring into the Italian storekeeper’s windows, I came across a small bakery where the bread looked slightly different from other bakeries I had seen. Could this possibly be a gluten-free bakery? I took my card out of my pocket that told of my gluten allergy in Italian and showed it to the storekeeper. She read it and then started waving her hands wildly and shaking her head NO! There was a customer in her shop who spoke English and asked to see my card. She then said, ‘Go out this door, go over the first bridge, go down the alley and go over the bridge to the right. Then go down the next alleyway and over one more bridge then on your left you will find the store for your problem.’ Ha ha, I had to laugh. I never really thought of my allergy as a ‘problem’ but then again, I was in Italy and I guess one could say it is a problem finding anything to eat when all they serve is pizza and pasta on every street corner. We tried to follow her directions, but if you have ever been to Venice you know how every bridge and every alleyway start looking the same. We never did find the little gluten-free bakery, so once again I ate mozzarella, tomatoes, and basil.
I have never made homemade gluten-free pasta but today I tried my hand at it and I must say, it is really delicious. The trick is getting it thin enough, so if you have a pasta machine or a pasta attachment to your Kitchen-Aid, you will be much better off. I rolled my grain-free pasta free-hand, which is how many of the chefs prepare it in Italy, but it’s a little tricky getting it rolled even and thin.
I decided on a grain-free linguine noodle made with almond flour, arrowroot, tapioca starch and eggs. Because the pasta is fresh it only needs to cook for about 3-4 minutes.
It may not be quite as good as the Italian’s pasta, but for this gluten-free gal it comes pretty close! I tossed my fresh grain-free pasta in a little butter, Italian seasoning, and fresh Parmesan cheese but you could easily add your favorite pasta sauce on top. Enjoy!
PS: I love hearing from my readers, so please comment below if you like. I don’t mind suggestions for future recipes either. If there is something you’d like to see or a recipe you would like me to make, just post some suggestions.
Grain-free Pasta Directions: