Friday, August 14, 2009

GF Pasta Making with Chef Sabrina Tinsley of Osteria La Spiga on Seattle's First Hill

Earlier this summer, HypFoods was thrilled to participate in La Spiga's gluten free cooking class. Learning with Chef Sabrina is a real treat! She's friendly, fun, and practical, as well as skillful in the kitchen. We captured some video to show you just how rewarding it is to learn at La Spiga! Yes, class includes lunch & wine! Plus: proof that it can be done! We CAN make our own gluten free pasta!

CLICK Read More link (below the video display) to view recipes!

Gluten Free Pasta from Croquet Creative on Vimeo.

The machine-formed pasta featured in this video was made from a recipe that was shared with Chef Sabrina by GlutenFreeGirl, Shauna Ahern.

Tagliatelle di Mais

For the pasta dough:

2/3 Cup Corn Flour
2/3 Cup Potato STARCH (not Potato Flour)
2/3 Cup Sweet Rice Flour (I found mine in the Asian Foods section of my grocery)
3 TBS Xanthan Gum
4 Eggs (room temp)
1/2 Tsp Salt
1 TBS Olive Oil

> Combine dry ingredients in large mixing bowl
> Make a well in the flour mixture and drop in the eggs
> Whisk eggs with a fork, gradually pulling in the flour mixture from the borders
> Continue whisking with a fork until dough is stiff enough to work with your hands
> Knead the dough and gradually work into a ball
> NOTE: dough will be quite stiff, unlike softer products containing gluten
> Let the dough rest for 10 min before proceeding
> Roll out dough using a rolling pin or your pasta machine
> Cut the pasta with tagliatelle blade on your machine or with a sharp knife
> Drop into gently boiling water and simmer for about 3 minutes
> Fresh pasta will NOT be al dente
> Serve with your favorite sauce and enjoy!

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