Gluten free fresh pasta
Fresh pasta is so easy and quick to make. The taste is far superior to dried pasta. This recipe is a gluten free pasta which is also very high in protein and low in carbohydrate. Here, I have paired it with wilted dandelion leaves from Riverford Organic and a quick creamy mushroom sauce. Long green leaves are well suited to any tagliatelle or spaghetti dish as they wind around your fork just like the pasta does. And it increases your daily dose of dark leafy greens.
For the pasta (amounts for 1 hungry person)
100g + 20-30g gram flour
3 tablespoons aquafaba (the water from a can or jar of chickpeas)
A dash of salt
To make the pasta dough start by mixing the 100g flour with the aquafaba. Knead the dough by flattening it, fold it, flatten again etc. It should be slightly sticky.
Add another 20-30g of the flour and fold this into the dough. The dough should not be sticky. This dough can be wrapped in cling film and put into the fridge to use later if you wish.
For the sauce
Splash of olive oil
3 garlic sliced
1/2 a pack of mushrooms roughly sliced
1/2 cup cashews, soaked in hot water for ten minutes
1 teaspoon stock powder
Salt to taste
A little fresh thyme
Fry the garlic and mushrooms in the oil.
Blend the cashews in jug with the water they were soaked in with the mushrooms, garlic stock, salt, thyme and pepper.
Put water in a frying pan, bring to the boil and reduce the heat. Add any green leaves you are using, let them wilt for a few minutes then put them in a colder to drain.
To make the pasta take a piece of dough the size of a ping pong ball. Push it through the widest setting on the pasta machine whilst turning the handle. It will, most likely, fall apart as it goes through. That’s completely normal. Lay the pieces of dough on top of each other and press through the machine again. Keep doing this until it will go through without falling apart. Now move the setting down one and put the dough through. Do this once more. I have tried making this pasta thinner but it falls apart. My settings go from 7 so I use 7, 6 and 5 only. Now put the pasta through the widest tagliatelle roller. Put the pasta into the hot water which shouldn’t be boiling, this also makes it fall apart. Cook for 2 minutes only then drain being very careful with the pasta.
Add the sauce and leaves to the frying pan. Heat for few minutes and mix well, add the pasta, fold gently into the sauce and serve.
Top with vegan cheese or toasted and crushed pine nuts