Make Your Own Pasta (Vegan & GF)Buying gluten free pasta these days can be quite an expensive exercise so with this, we decided to start making our own. Here we share with you a couple of recipes for making vegan & gluten free pasta so you too can save your pennies!
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Chickpea & Flax Pasta
This recipe is brought to you by backtoherroots.com
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Ingredients:
2 tablespoons ground flax seed 6 tablespoons warm water 1-3/4 cup chickpea flour (plus more for rolling) Directions: In a small bowl, whisk together the flax seed and warm water. Set aside for 5 minutes, or until thick and gelled. Now, on a large baking board, pile chickpea flour and make a well in the middle. Pour in flax seed mixture in the well. Begin gently mixing the flour with the flax seed mixture until well combined. Form dough into a disc and wrap in plastic wrap and let rest at room temperature for 20-30 minutes. After resting time is up, bring a pot of salted water to a boil. Divide dough disc in halves or quarters (depending on how big your rolling surface is) and roll out to very, very thin on a floured surface. If you have a pasta maker - roll it through and cut the pasta as desired. Trim dough into desired pasta shapes. To cook, drop pasta into rapidly boiling water. Cook for 2-3 minutes or until all pasta is cooked through. Keep a close eye on it, because it’ll overcook quickly. It is still delicious when overcooked, just fragile. Drain and serve! |
Rice Pasta
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This recipe is brought to you by somethingvegan
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Ingredients:
3/4 cup rice flour 1 Tbsp. ground flax seed 1 tsp. salt 1 tsp. olive oil 1/4 cup water Directions: To a bowl, add rice flour, ground flax seed, salt, olive oil, and water. Stir until a dough forms. Add a tiny bit more water if your dough is too dry, but don't add too much. Knead the dough until smooth. Sandwich the dough in parchment paper, and roll out. Try to make it as flat and thin as possible. Use a pizza cutter to slice into noodles. Carefully separate the noodles. Drop them into a pot of boiling water, and boil for 3-4 minutes. Drain, and serve. |
Sweet Potato Gnocchi
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This recipe is adapted from forkandbeans.com
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Ingredients:
1/2 cup sweet potato 1/2 cup cashew flour 1/4 arrowroot flour 1/4 tsp salt Directions: Cook (steam or boil) the sweet potato and let it cool down. Whilst you are waiting, put the other flours into a mixing bowl (you can use alternative flours here also i.e. chickpea flour, almond flour, buckwheat flour, rice flour etc). Once the sweet potato has cooled down a little bit (but still warm), mash it into the flour / salt mixture (you can also add seasonings if you wish to) and bring together into a dough-like mixture. Add flour if needed. To roll the 'gnocci' you can take pieces of the 'dough' and roll into sausages and then cut into small gnocchi size bits. Alternatively, a lazy way to do this is to press the mixture into a small tray and then cut small rectangle cubes of 'gnocci'. Now you are ready to cook your gnocchi in boiling water (with some oil and salt added). Once the gnocchi float to the top, they are ready to eat! |
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