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GF Ratio Rally: Pasta with Pink Vodka Sauce

fresh gluten free pasta

This is the kind of discovery that I can’t believe that I am still having. Fresh. Pasta. Oh em gee. For realz. Ok, I’ll stop.

gluten free ratio rally logo

For this month’s Ratio Rally, we all made pasta. I don’t want this one to end. I also want to keep this secret formula for myself. It is that good. Each time and with each ratio it was good. So very, very good. I am going to make lasagna with fresh noodles before this post goes live just so that I can bask in the glory of fresh pasta. I am Irish. And British. And German. And Norwegian. I am definitely not Italian.  We had a pasta maker in the house growing up, and we made fresh pasta a couple of times, but it wasn’t really our thing.  I make a mean potato anything. And some delicious gluten free spaetzle. And desserts, I make the best desserts.

But fresh pasta? Who does that? Apparently, I do. Pasta is so easy to make. Some flour, some eggs and some getting your hands dirty.

The ratio that I used is 3:2, flour:eggs (from Ruhlman), but it wasn’t so simple this month. I tried his ratio. The pasta was a little dry. Water made it pliable, and it was delicious, but it was too finicky to share with you. I tried a different ratio. This one was 8:5 with a splash of olive oil. I also tried a flour combination used by my favorite dry pasta. With brown rice and soy pasta, I was so close that I could taste victory, but I could also taste beans and olive oil. The third time was the charm. Thank you Gluten Free Girl & The Chef cookbook. More yolks, less whites. I replaced an egg with 2 yolks and found the texture I was looking for. If you are interested in how she tackled pasta, check out her cookbook – her’s has olive oil and a different array of flours.

pasta and potI apologize now for what I am sure will be an excessive amount of pasta recipes. Today, I paired my fresh gluten free pasta with a pink vodka sauce, which despite the cream is actually a fairly light tasting sauce. (Actually, I just needed to use the vodka that I bought for my pie crusts for something else to justify the purchase).

The pasta freezes exceptionally well, so once it has partially dried, put it in individual baggies in the freezer. When you want a quick dinner, boil a pot of water and add the still frozen noodles. They need about 5 minutes to cook, and with some olive oil, oregano and parmesan cheese, you have an almost instant dinner. Now, go make some pasta, you’ll be glad you did.

My recipe is after the list of this month’s participants. The Ratio Rally was hosted this month by Jenn of Jenn Cuisine.

Brooke | B & the boy!  – Ravioli w/strawberry filling and chocolate berry sauce
Caneel | Mama Me Gluten Free – Multi-grain Fettuccine
Pete and Kelli | No Gluten, No Problem – Tortellini
tbdgretchen | kumquat – vegetable lasagna
Jenn | Jenn Cuisine – Tagliatelle with Smoked Salmon, Peas and Parmesan
Lisa from Gluten Free Canteen – lokshen kugel
Meaghan | The Wicked Good Vegan – vegan gluten-free homemade pasta, in Creamy Artichoke Tagliatelle
Meg | Gluten-Free Boulangerie – Fettuccine with sun-dried tomatoes
Silvana Nardone | Dishtowl Diaries –  Lemon-Poppy Pasta with Tomato, Corn and Basil
Tara | A Baking Life – Rag Pasta with Wild Mushrooms and Spring Onions

Fresh Pasta with Pink Vodka Sauce
#ratingval# from #reviews# reviews
Recipe Type: Entree
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 2
Nothing beats fresh pasta. Nothing.
  • 15 grams ground flax
  • 60 grams brown rice flour
  • 65 grams sweet white sorghum flour
  • 40 grams sweet white rice flour
  • 30 grams tapioca starch
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 yolks
  • 1 14oz can of diced fire roasted tomatoes (buy the good ones!)
  • 1/2 small onion diced
  • 1 clove garlic, minced
  • 1 dried chili pepper, seeds discarded, minced (or 1 teaspoon crushed red pepper)
  • 1 teaspoon fresh thyme, stems removed
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/4 cup cream
  • 1/4 cup vodka
  • salt, to taste
  1. Whisk together flours and salt in a large mixing bowl.
  2. Make a well in the middle, and add in eggs and yolks. This really is if you are brave enough to mix it on your counter with out a bowl. I am not that brave, nor do I want to have to clean up the mess it would leave, so I made my pasta dough in a bowl.
  3. Mix with a wooden spoon until it starts to come together. Knead the flour into the eggs until every thing is combined and the texture is like playdough.
  4. Cover with plastic wrap and let rest while you make the sauce.
  5. Melt butter in a medium sauce pan over medium heat.
  6. Add chili pepper and let it fry in the butter until it starts to become fragrant, about 1 minute. Add the onions and cook until translucent, about 5 minutes. Add the garlic and stir. Once you start to smell the garlic, add in the can of tomatoes. Reduce heat to medium-low, stir and return to pasta making.
  7. This is the fun part: divide your dough into thirds and press into a disc about 1/2 inch thick. If you are rolling it out by hand, flour your table and roll the dough to about 1/16 inch. If you are rolling by pasta maker, roll it through the maker several times on the widest setting, folding it into thirds after each pass. This helps with the texture of the pasta.
  8. Roll the dough through the maker at each thickness until the dough is thin enough to be cut by the linguine rollers. (Or by hand into lasagna noodles).
  9. Let pasta dry for 15-20 mins before cooking or putting in the freezer.
  10. Set a pot of salted water on medium-high heat and bring to a boil (do this after pasta has been drying for 10 mins)
  11. Once your sauce has been simmering for 30 mins (or you are done rolling & cutting your pasta, whichever is longer), use an immersion blender or pour your sauce into a blender. This will help the texture.
  12. Return your sauce to low heat and add the fresh herbs, vodka and cream. Cook over low for about 5 minutes more.
  13. While the sauce is in its last 5 minutes, boil your fresh noodles. They will most likely be done in about 4 minutes.
  14. Drain and top with sauce.
  15. Feel super awesome about the fact that you are eating fresh pasta with a delicious sauce.
Acording to my nifty scale that converts weight to volume, you could substitute 1 1/2 cups of a Gluten Free AP blend (Jules Nearly Normal Flour is a good one to keep in your kitchen). This recipe makes enough for me to eat 3 meals. If Blondie were here, it would be enough for the 2 of us. Don’t despair, this recipe can easily be doubled or tripled.
gluten free margherita lasagna

Margherita Lasagna

gluten free margherita lasagnaI have been making pasta almost obsessively over the past 2 weeks. But really, I was getting bored with noodles and sauce. Also, it is summer and most lasagna recipes are too hearty and heavy for the warm months.

But I had fresh pasta dough. And I had 6 servings ready to freeze individually for those nights when cooking feels like a mountain I don’t want to climb. What was I going to do with the rest? Lasagna noodles! I hadn’t made lasagna since I made this butternut squash lasagna (just a picture – I wasn’t writing my recipes out last fall). Lasagna is easy & filling.

This one is great with Marcella Hazan’s tomato sauce. It is tomato, onion and butter. If the sauce has too much seasoning, you won’t taste the flavors of the tomato, basil & mozzarella, so a simple sauce is best. You need to make sure that you are either using fresh pasta or boiled boxed noodles, even if they say they are no-boil, for this recipe they need to be cooked.

I made lasagna in a loaf pan, I know, not a traditional route. But it helps control the proportions and bakes up quite nicely. I will also share my fresh pasta recipe with you on Wednesday. And yes, it is worth the wait.

Margherita Lasagna
#ratingval# from #reviews# reviews
Recipe Type: Entree
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4
With minimal sauce and juicy, fresh tomatoes, this lasagna is a perfect way to use tomatoes & basil plucked fresh from your garden.
  • 1 1/2 cups tomato sauce
  • 6-8 lasagna noodles (either fresh or halfway cooked)
  • 1 T olive oil
  • 3 small tomatoes, sliced in 1/4″ rounds
  • 1/4 cup fresh basil, chopped
  • 1 package fresh mozzarella
  1. Grease a loaf pan with the olive oil.
  2. Put a spoonful of sauce on the bottom of the pan and spread it.
  3. Place a noodle, another spoonful or two of sauce, then add a thin layer of cheese, a sprinkling fresh basil and then a row of tomato slices.
  4. Repeat until the pan is full.

The goal is to avoid an overly saucy lasagna. The tomatoes will have plenty of moisture, the sauce is just to enhance the tomato flavor. I make large batches of Marcella Hazan’s tomato sauce and keep it around.

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I am also on this kick to not buy anything that comes with a label, rather, nothing that comes prepared and ready to eat. I know there will be nights where

Five minute sauce

This is a go-to answer for dinner chez moi. I am frequently not home until after 7pm and by then, I am usually so hungry that any bag of chips in my apartment is not safe. And there are nights I want a real meal and I just have to rush out the door. Since I eschew (mom, be proud that the education you paid for causes me to use pretentious vocabulary) food that comes already prepared this sauce is key. I tried buying some jars of sauce this winter because I was so busy and I was so disappointed. All of them were missing something. And I will be frank, spending $8-$12 to get my hands on a decent jar of sauce just doesn’t make my budget happy.

It can be adapted to what you have on hand and it cooks while your pasta is boiling. This sauce makes it so that I do not ever have to buy sauce in a jar ever again. Even when all I have time for is boiling noodles.


Five minute sauce
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Recipe Type: Sauce
Author: Mary Fran Wiley
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 4
A sauce that cooks while your pasta boils.
  • 3 Tablespoons Olive Oil
  • 1 clove garlic
  • 1 red chili
  • 1/4 cup dried basil*
  • 1 large sweet pepper
  • 1 can diced fire roasted tomatoes
  • Salt & pepper to taste
  1. Boil water.
  2. Peel & chop your clove of garlic. Chop your chili & remove the seeds. Dice your pepper.
  3. In a second pot, over medium heat, pour in the olive oil.
  4. Add the garlic and let it cook until it is aromatic (about one minute).
  5. Add the chili and the basil*. Cook for 30 seconds.
  6. Add the can of tomatoes (using all the liquid) and the pepper.
  7. Add salt & pepper to taste.
  8. Cook over medium-low heat until pasta is ready.
  9. Drain pasta and toss with sauce.

If you have fresh basil, use about 1 cup chopped. Chop the stems too, but keep them separate. Toss the stems and about 1/4 of the leaves in where I indicated adding the basil and stir the rest in about 30 seconds before the sauce is finished.

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