Who has tried his hand at the preparation of fresh gluten-free pasta, will have discovered that the realization is very difficult! And if we want to prepare it even without eggs, the task becomes really difficult! But if we add a single ingredient to a mix of flour and water, we will be able, almost by magic, to work the dough without too many problems! If I were you, I wouldn't miss the video!
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Identity Card of the Recipe
- 313 KCal Calories per serving
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Did you know that?
Xanthan gum is indispensable for obtaining this particular paste, facilitating its drafting and giving "nervousness" and structure to the compound. In other words, xanthan imitates the action of gluten. It is a polysaccharide obtained from the fermentation of carbon hydrates by the bacterium Xanthomonas campestris.
In the dough of gluten-free fresh pasta, oil is essential to prevent it from sticking during cooking and to remedy the "sticky effect".
As an alternative to rice flour, corn starch, tapioca starch and buckwheat flour, it is possible to use the specific gluten-free flour mix or replace it, in part, with potato starch.- The fresh gluten-free pasta is ready to be rolled out. It is advisable to prepare a bowl with rice flour to spread on the work surface while the dough is being rolled out. The fresh pasta can be rolled out with the help of a rolling pin or with the special machine.
- After rolling out the dough into regular sheets, it is possible to obtain farfalle, fettuccine, orecchiette or strozzapreti. Fresh gluten-free pasta does not require long cooking: 30-60 seconds of boiling are enough to cook the pasta to perfection.
Alice's comment - PersonalCooker
The preparation of gluten-free pasta will no longer be a problem thanks to xanthan gum! It can be preserved just like traditional fresh pasta: you can dry it in the air, in the oven at low temperatures or in the sun! It cooks in no time: I recommend blanching it in boiling water for 30-40 seconds, then draining it immediately and plunging it into a sauce to taste! You can even use gluten-free pasta as a base for lasagna and get a magnificent vegetable pie! Don't miss the recipe for lasagna baked with vegetables!Nutritional values and Health Comment on the recipe
Fresh Gluten Free Pasta is a recipe that belongs to the category of basic doughs for first courses.
It has a medium to high caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, monounsaturated fatty acids and peptides with a low biological value. It does not contain cholesterol and the fibers are scarce.
Fresh Gluten Free Pasta is a recipe that can be contextualized in any diet, as long as it is in moderate doses. It must be taken in moderation especially in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
It is tolerated by the vegetarian and vegan philosophy.
It can be used in the diet against gluten and lactose intolerance.
The medium portion also depends on the accompanying sauce; could correspond to about 80-90g (250-280kcal).
