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I will try not to rub it in too much how wonderful our time in sunny, warm California was – escaping the freezing temps of NYC, a few days of work and really getting to unplug and have some laughs! 🙂  But that said, it was an unbeatable vacation, and I am so grateful for it.
One of the things my sister and I love to do together is cook, and sometimes get a bit adventurous with it. Â This time we attempted some homemade gluten free pasta, and it turned out really amazing. Â We served it carbonara style with some heavy cream, kale and bacon. Â Below is the recipe we used for the pasta.
Gluten-free Pasta
Ingredients:
- 3 cups gluten-free flour (I use Bob’s 1:1)
- 1 tsp salt
- 3 eggs plus 2 yolks
- 2 tbsp extra virgin olive oil
- 1/4 cup water
- Cornmeal, for dusting
Directions:
Combine the flour and salt in a large mixing bowl. Â Create a well in the center of the bowl and add 3 whole eggs, 2 yolks and 1 tbsp olive oil to the well and beat with a fork. Â Gradually drag in the flour from the outside in a circular motion and combine with your hand. Â As you are mixing, add the water gradually and as needed. Â Continue to combine until all flour forms into a ball. Â Knead and fold the dough until elastic and smooth. Â Rub 1 tbsp of olive oil on the surface and wrap the dough in plastic wrap. Â Let rest for about 30 minutes.
Divide the dough into four portions, and cover the sections you are currently not using. Â Form the dough into a rectangle and roll out with a rolling pin until it is of desired thickness (the pasta will not expand much so whatever thickness you see pre-cooking will be the final size), using cornmeal to dust as needed. Â Cut the rectangle into fettuccine sized pieces, or as small as you like (we cut into roughly 1×3 in. rectangles).
Cook pasta in boiling water for 4 – 5 minutes. Â Drain and serve with desired sauce. Â Below is a view of the carbonara style dish we made.
