If there are those who believe that those suffering from celiac disease should deprive themselves of many delicious foods, today they will change their mind! Yes, because I will cook a really delicious pasta, which can be safely taken even by those who are intolerant to gluten. Let's see together how it is prepared. fresh pasta with chestnut flour and corn flour and season it with a mushroom sauce and meat sauce.
Video of the Recipe
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Identity Card of the Recipe
- 206 KCal Calories per serving
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Ingrediants
For the dough
- 150 g of chestnut flour
- 20 ml (2 tablespoons) of water
- 120 g (2 medium) of eggs
- 1 tablespoon of extra virgin olive oil
- 40 g of rice flour
- 100 g of yellow corn flour
For the dressing
- About 20 g of grated Parmesan cheese
- Ready-made product (homemade): 200 g of champignon or chiodini or pioppini mushrooms
- 2 tablespoons of extra virgin olive oil
- 250 g of meat sauce
Materials Needed
- Bowl
- Machine for rolling out the dough or rolling pin
- Zig-zag wheel or knife or pasta cutter
- Casserole
- Small saucepan
- Ladle
- Grater
Preparation
- Prepare the fresh pasta by mixing the chestnut flour and corn flour. Shell the eggs and place them in the center of the two flours, together with the water and extra virgin olive oil. Mix well, gradually adding the rice flour until the dough is smooth and not sticky.
- Roll out the dough with a rolling pin or with the special dough-rolling machine, as shown in THIS VIDEO.
The advice OK
For those who want to roll out the dough by hand, I recommend working the dough between two sheets of baking paper: in this way, the drafting will be easier.
However, it is advisable not to roll out the pastry too thin because, as there is no gluten, the pasta tends to break more easily.- From the dough obtained, obtain fettuccine or spaghetti alla chitarra.
- Dip the pasta thus obtained in boiling, lightly salted water and cook for 5-6 minutes.
- In a saucepan, heat the meat sauce together with the sautéed mushrooms, adding a couple of tablespoons of extra virgin olive oil.
- Drain the pasta and flavor it with the ragù and mushroom sauce. Serve the steaming pasta together with a grated grated Parmesan cheese.
Alice's comment - PersonalCooker
So what do you tell me? Isn't this pasta wonderful? An "explosion of aromas and flavors not to be missed! I proposed this chestnut pasta with a sauce of meat sauce and mushrooms, but I can also advise you to prepare it with bechamel, speck and parmesan to brown in the oven!
Also try the fresh gluten-free and egg-free pasta.Nutritional values and Health Comment on the recipe
Homemade Pasta with Chestnut Flour is a gluten-free first course, therefore suitable for the diet of celiacs. It has a medium-sized energy content, mainly supplied by carbohydrates; lipids and proteins are present but not excessive. of fatty acids is in favor of monounsaturated, but a fair amount of cholesterol is also observed.
Homemade Pasta with Chestnut Flour can be contextualized in the diet of those suffering from metabolic diseases, but in smaller portions than the norm. The average portion is about 150-200g (310-410kcal);
ATTENTION! Since this is fresh pasta, no significant variation in weight and volume is observed between raw and cooked food.
