Friday, June 7, 2013
How to make Gluten Free Cavatelli
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How to make Gluten Free Cavatelli:
In a food Processor with the blade add and pulse until combined:
½ Cup Bob's Red Mill Gluten Free Brown Rice Flour
½ Cup Bob's Red Mill Gluten Free White Rice Flour
1/3 Cup Bob's Red Mill Gluten Free Millet Flour (Or Gluten Free Sorghum Flour)
2/3 Cup Bob's Red Mill Tapioca Flour
¼ Cup Bob's Red Mill Potato Starch
1 TBL. Xanthan Gum
1 tsp. Salt
In a Glass Measuring cup whisk with a fork:
3 Large Eggs (Room Temperature)
2 TBL. Extra Virgin Olive Oil
Slowly pour the Egg and Oil mixture thru the chute
After that has been mixed, add 2-4 TBL. Water
Adding only 1 TBL. At a time. (I only used 2 TBL of the water)
If you add to much water and the dough is very sticky add a little bit more flour.
Also if the dough is to dry add a little bit more water.
The Dough should have the consistency of Play Dough.
Mix in the Food Processor for about 1-2 Minutes until the Dough is Pliable and does not stick to your hands.
Place the dough on the counter (You do not need to add any flour to the counter)
Knead for about a minute.
Cover the Dough completely in Plastic Wrap. Rest 40-45 minutes.
Unwrap the dough and place on a Large Wooden Cutting Board,, the grain of the wood helps to easily roll out the dough. Sprinkle a little bit of Gluten Free Rice Flour on the Cutting Board.
Cut off a small piece of dough with a knife or bench scraper.
Keep the remaining dough covered with plastic wrap so it does not dry out.
Hand roll out the small piece of dough into a long log about 1/4” thickness.
Cut the log with a knife or bench scraper into 1” pieces.
Take each piece of dough and hand roll to about 1-1/2” long pieces or size of your choice.
Try to keep them the same thickness so they all cook evenly.
To form the Cavatelli I used a Gnocchi Board. Place 1 piece of the rolled out dough on the Gnocchi Board. Use a Bench Scraper and press into the back of the dough,,,push,,,and roll,, dragging the dough across the Gnocchi Board.
You will see the marks from the Gnocchi board,,a crease in the back and holes on the ends.
Place the Cavatelli on a very lightly floured cookies sheet using Gluten Free Rice Flour.
I like to keep the Gnocchi Board at an angle/sideways - push into the back of the dough – push – drag -roll.
Continue until all the dough has been shaped.
You can cook the pasta immediately,, if not cover with plastic wrap so they do not dry out. I let mine sit out covered on the counter for 1-1/2 hours. Or you can Freeze the Cavatelli to cook at another time. Place the cookie sheet in the Freezer, once the Cavatelli are frozen place in a Zip Lock bag.
To cook the Cavatelli:
Bring a large pot of water to a boil,, add salt and the Cavatelli.. stir. Boil until done; depending on the size of your pasta.. I checked mine after 5 minutes.. you do not want to over cook the Cavatelli. Mine took 8 minutes to boil. Drain in a colander... sprinkle lightly with a little bit of Olive Oil.
Serve with your Favorite Sauce.
You can also cook the Pasta frozen,,, it will take a few extra minutes,... keep an eye on them so you don't over boil them.
If you don't have a Gnocchi Board use a bench scraper or butter knife,,, on the wooden cutting board,, push the knife into the back of the dough,,, Push, Drag and Roll.
****LINK to my Video for Sauce with Sausages****:
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