So what happens when you can actually feel the effect that gluten has on your tummy??
I’m not one to jump on any quick fix diet, detox or cleanse, but I have started (after many years of eating really badly) listening to my body. You can actually do that you know!? After years of battling, I figured out that I am actually lactose intolerant, and stopped eating the wonderful creamy pastas that I always gravitated to. I also stop eating processed dairy, and stick to Parmesan, that I put in almost everything!!!
Gluten on the other hand, you can actually feel the difference after you have eaten a gluten free dish and one that is filled with gluten. Here’s the challenge…loads of restaurants offer the two options, try one then another time, try the other.
SEE!!!!!! Can you feel the difference??
So here, a quick recipe, to make a handmade pasta, that once you master, it will become a staple, and you’ll serve it at least once a week! The sauces and/or toppings, are only as limited as your imagination.
Gluten Free Pasta
Ingredients
1 cup of brown rice flour
1/2 cup of tapioca starch
1/2 cup of buckwheat flour
Generous pinch of salt
1 handful of basil
3 eggs
1 tbsp of water
- Place the eggs into a blender, with the basil, and blitz until the basil is fine.
- Transfer to a bowl, and add the water, and salt. Mix well.
- Add the dry ingredients and mix well, until all incorporated. Transfer to a floured surface and knead for about 5 minutes.
- If you have made normal pasta before, you will not that it’s not as stretchy due to the lack of gluten. Wrap the kneaded ball in plastic wrap. Leave to rest for 30 minutes.
- Divide into quarters, keep them covered and only take out the piece that you are going to roll out.
- Take one portion, keep your surface floured, and roll out, to as thin as you can with a rolling pin.
- Carefully cut to the pieces that you need, lasagne, or thick tagliatelle.
- Transfer to a flat container and leave to rest to one side
- Boil a pot of water as you would normally, add some olive oil and salt, and semi cook the pasta for 2 minutes, and then place it into iced cold water.
- Once you have figured out your sauce, toss your semi cooked pasta through your sauce. This will help thicken your sauce and your pasta will take on all that yummy flavor! If you making lasagne, layer it as you would normal pasta and bake!
food by jill 