I have been doing some research to prepare for the food strategy at Parley Lake Winery this summer. I am investigating the possibility of making gluten-free, vegan pasta salads, to make sure that celiacs or gluten-intolerants have something good to choose for their winery picnic. So I did some research on the internet to find gluten-free pasta recipes.
I got pretty frustrated with the recipes I found- when I searched on rice or garbanzo flour, most recipes included some wheat flour. When I searched on gluten-free, most recipes included egg. When I searched for Vegan, the recipes were not gluten-free. So I decided to take matters into my own hands.
I got out my special flour collection… I’ve learned that rice flour, if stored properly, can last almost indefinitely. However, Garbanzo flour should be stored in the freezer and then it will last a year. I got a lot of good information on this topic from the Perfect Pantry.
I decided to experiment with the simplest of ingredients for the pasta: 3 parts flour and (roughly) one part water.
I dumped the flour on the table in a mound, and made a well. I gradually added the water into the well and used my finger to turn the water in the center of the well to slowly integrate the flour.
As the simple dough came together, I began to knead it and add more water or flour as needed so that it became a solid ball.
I continued to knead until the dough was pliable yet dry to the touch, and added olive oil toward the end of the kneading process.
I found that the rice flour required just a little oil; and the garbanzo flour needed quite a bit- it was a very gummy dough and the olive oil reduced that gummy texture.
The next step in the process is to roll the dough into tubes, to make orecchiette (which I think is the easiest shape to make and doesn’t require any special tools). The important part of this process is for the size of the tube to be uniform, in order to get uniformly shaped pasta at the end.
After the tubes are formed, I cut them into uniform sections (a finger length will result in about an inch-wide piece of pasta, smaller will be smaller.)
Next, I squeezed them into small discs.
Because this pasta does not have egg or dairy products in it, it can be stored once it is fully dried (on a drying rack) to be boiled later. However, it can also be cooked right away!
If you cook your pasta right away, it doesn’t take very long- boil it only until it rises to the top of the pot.
Then you get to eat it!