Despite not getting enough good photos of last night’s dinner, I really need to include it on my blog – it was a true experiment! I had gotten a beautiful traditional pasta maker for Mother’s Day/my birthday (they are almost always in the same week!), not last year, but the year before. So we were overdue with making homemade pasta for sure! The downside was, when I had finally decided to get around to making pasta, was about the same time that my son was taken off gluten, eggs, and milk! That put a damper on traditional pasta making. For some time, I have been reading about other people’s homemade gluten free pastas. I thought that homemade quinoa pasta would be the way to go. On researching it, using quinoa alone makes a very brittle pasta. Most commercial quinoa pasta is a mix of flours, with either brown rice or corn mixed in. Plus, the cost of quinoa flour at my local health food store ($12.99/lb!) seemed to be cost prohibitive!
Luckily, on the shelf right next to the quinoa flour, was the very inexpensive garbanzo bean flour. Garbanzo beans, aka chick peas, are high in fiber and taste great! Plus I knew that it could be used to make pasta.
I’m also lucky enough that my husband and I split the labor of this meal, so I got to work mostly on the bolognese sauce! I love putting a sauce together.
Ingredients for Bolognese Sauce:
2 Celery ribs
3 Cloves garlic
1 small or half large zucchini
2 Tablespoons olive oil
salt and pepper to taste
1 Pound ground beef
2 Tablespoons tomato paste
1 box (26oz) chopped tomatoes, Pomi brand for example
2 cups red wine
Directions for Bolognese Sauce:
Finely dice all vegetables to about the same size. Using medium high heat, heat 2 tablespoons olive oil in a dutch oven or deep sided pan with a lid. Cook onion, salt and pepper, stirring, about 5 minutes. Add carrots and celery, cook another 5 minutes. Add garlic, stirring and scraping up any brown bits, another 2 minutes. Add diced zucchini and cook for 3 more minutes. Remove veggies from dutch oven. Cook ground beef until cooked through, then add veggies back into pan, plus any drippings that may have collected under veggies. Stir in the tomato paste, then add the red wine. Allow red wine to reduce by half, then add the box of chopped tomatoes and the bay leaf. Cover and allow to simmer, the longer the better, as the flavors will combine. Mine simmered for 2 hours. If it looks watery, uncover until it thickens. If it looks too thick, add a few tablespoons of water, not too much.
While the sauce is simmering, now is a good time to make your fresh pasta! Set up your pasta maker according to the directions. I have the Imperia Pasta Machine and I used the fettuccine attachment.
Ingredients for Pasta:
Enough for 2 people, recipe can be doubled
1 3/4 Cup garbanzo bean flour, also known as chickpea flour
2 Tablespoons tapioca flour
2 Tablespoons sweet white rice flour
1 Teaspoon xanthan gum
1Tablespoon olive oil
2 Tablespoons flax meal soaked with 6 tablespoons water
Dash turmeric, optional, for color
extra garbanzo bean flour for rolling
Directions for Pasta:
Combine flours and xanthan gum. Combine olive oil with soaked flax meal. Optionally, add a small dash of turmeric to flax meal to make a nice yellow color for your pasta. Make a well in the flour, and pour wet mixture in middle. Using hands, knead until dough forms. Add 1 teaspoon of water at a time so that the dough comes together to form a thick dough, it should not get sticky. If it does get sticky, use the extra garbanzo bean flour. Roll dough into a ball and allow to rest for 30 minutes.
Divide your dough into 4 pieces. Flatten with the palm of your hand, then run the past through the widest setting of your pasta maker. Do this a few times until pasta is smooth, then step down the width of your pasta until your desired thickness (we like it thin!). Once the pasta is thin enough, use fettuccine attachment to cut your pasta into strips. Repeat with the rest of the pasta dough.
Bring a large pot of salted water to a boil. Boil 4 minutes and serve immediately with bolognese sauce on top!