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Spinach & Garlic Noodles

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In this time, when GF pasta is so readily available at grocery stores, it might seem silly to make your own. Even though I love all things cooking I still use store bought pasta most of the time, just because of the convenience factor.

One thing I really miss with GF pasta is the many, many varieties. Walking down the pasta aisle in the grocery store there are a plethora of shapes, sizes, and flavors to choose from. The GF section has a few options; maybe spaghetti, elbows, and ziti. Sometimes I miss the fancy pasta! Farfalle, acine de peppe, vegetable flavors, whole wheat – I can’t get any of these in GF (at least at my local, and not so awesome, grocery store. Maybe if you live in a big city you have more options).

I make GF pasta to fill that fancy pasta void in my life. With a basic dough, some creativity, and a pasty/pizza dough cutter your plain GF pasta will get much more interesting!

This dough comes from a recipe from The Gluten Free Gourmet Cooks Comfort Food, and it is indeed more time consuming than using dry pasta, but requires little manual labor. You just throw the ingredients in the food processor and let it do the work (You don’t need a fancy food processor to do this. I have an 8 cup generic Sears brand food processor I got for $17 a few years ago. Its low quality, but it gets the job done)! The dough comes out soft and mold-able, making the rolling and cutting a breeze. When it’s time to cook, the pasta will only need 2 or 3 minutes in boiling water before it is done.

This dough can be modified to have many flavors, but this spinach and garlic variety is one of my favorites. If you’re not a garlic lover, I can vouch for how tasty the pasta is without the garlic, also, because I’ve made it that way a number of times, too. I cut mine into long fettuccine-like noodles but the shape options are endless!

Spinach & Garlic Noodles

  • 1 c packed spinach leaves
  • 1/4 c water
  • 2 eggs
  • 1 Tbs olive oil
  • 1/2 c white or brown rice flour
  • 1/2 c tapioca starch
  • 1/2 c cornstarch
  • 1/4 c potato starch
  • 3 tsp xantan gum
  • 1 tsp gelatin powder
  • 1 Tbs ground flax
  • 1 tsp garlic powder
Cooking Directions
  1. Microwave the spinach and water for 90 seconds.
  2. Drain any excess water from the spinach (whatever comes out naturally, you don’t have to press any extra water out of the leaves) and puree in the food processor. You may have to scrape down the sides a few times.
  3. Add the eggs and oil to the food processor, and mix until combined.
  4. Add the rest of the ingredients to the food processor and mix one final time. The dough is ready when it has formed a ball. You may have to scrape down the sides of the food processor a few times in this step, too.
  5. Once the dough is mixed, roll it out on a lightly floured surface to about 1/16 – 1/8 inch thick. I’ve found it to be quicker to do this in three smaller batches.
  6. Slice the dough into long strips with a pastry or pizza cutter.
  7. Bring a large pot of water to a boil. Once water is boiling, add a couple handfuls of the freshly cut pasta. Be careful not to overfill the pot. Stir to make sure none of the noodles are sticking together.
  8. The pasta will float to the top when it is finished cooking, this will take 5 minutes or less so keep your eye on the pot as it cooks. Remove the pasta with a slotted spoon, and repeat with any remaining pasta.
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