Recently my friends purchased the pasta maker attachment for their Kitchen Aid Stand Mixer, and an idea was born, let’s have a pasta making party!  So we gathered together, and made two batches of homemade pasta, one gluten-free for me (which we ran through the machine first to prevent cross contamination), and a gluten-full version for them.  We researched several recipes and methods, developed a plan of action, and had a lot of fun in the process.  The result was a great homemade gluten-free spaghetti that was not only delicious, but fun to make.

Ingredients:

• 2 c. Gluten-Free Flour (I used Bob’s Redmill 1 to 1 Baking Flour)
• Additional Gluten-Free Flour to prevent the dough from sticking to surfaces.
• 3 3/4 tsp. Potato Starch (I used Bob’s Red Mill)
• 1/2 tsp. Kosher Salt
• 4 Eggs
• 1 tbsp. Olive Oil (I used Trader Joe’s)
• 1/3 c. Warm Water

Directions:

1. In a large mixing bowl, add the 2 cups of flour, potato starch, salt, olive oil, and 2 eggs.
2. In a different bowl, separate the yolks from the remaining 2 eggs.
3. Add the additional egg yolks to your mixture.
4. Using a food processor (or a whisk if you do not have one), fully combine all the ingredients.
5. Mix the ingredients until the dough begins to clump together.
6. After the dough begins to clump, use a dough hook to continue mixing the dough for about 5 minutes until smooth.  If the dough does not clump, add additional warm water a few teaspoons at a time.
7. Lightly flour a flat work surface, and place your dough down.
8. Split the dough into 4 even parts.
9. Select 1 section of dough to begin working with, and wrap the remaining dough parts in plastic wrap.
10. Knead the section of dough you are working with and smooth and roll into a rectangle.
11. Dust the rectangle of dough with a light coat of gluten-free flour, and feed through your pasta machine.  The settings on every machine are slightly different, so you may have to play around with your machine to find the right setting so that the pasta doesn’t tear when going through the machine.
12. Form the spaghetti into nests while you repeat this process until all of the dough has been made into spaghetti.
13. When you are ready to cook the pasta, add salt to a large pot of water and bring to a boil.
14. Add the pasta to the water for about 2 minutes, stirring occasionally, until you achieve an al-dente texture.
15. Serve with your favorite sauce and toppings (this time I topped my pasta with broccoli rabe, sausage, and fresh mozzarella) and enjoy!

 

 

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GIVEAWAY ALERT:

Click on the link to get your free sample pouch of Galeos Dressing:

https://glutenfreegalsguide.com/galeos/

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(Serves 1)

Ingredients:

• 6 Medium Shrimp
• 1/4 c. Galeos Miso Spicy Southwest Dressing
• 1 Gluten-Free Tortilla (I used Mission Gluten-Free Tortillas)
• 1 1/2 heaping tsp. Onion (finely Chopped)
• 2 heaping tbsp. Green Bell Pepper (cut into thin 1/4 inch strips)
• 2 heaping tbsp. Avocado (cut into 1/4-1/2 inch cubes)
• 1/4 c. Monterey Jack Cheese (shredded)
• 1 tsp. Cilantro (finely chopped)
• Olive Oil (enough to coat your frying pan)
• Nonstick Cooking Spray

Directions:

1. Clean and prep the shrimp.
2. Cut the shrimp into pieces (I evenly split each shrimp into 3 pieces)
3. Add the Galeos Miso Spicy Southwest Dressing into a Ziploc bag.
4. Add the shrimp into the bag with the dressing, and shake so that the shrimp are fully coated in dressing.
5. Set the bag with the dressing and shrimp in the refrigerator, and let marinate for at least 30 minutes.
6. Chop the onion, pepper, and avocado.
7. Add the olive oil to a frying pan, and heat over medium heat.
8. Once the frying pan and oil are hot, add the onions and peppers.
9. Sauté the onions and peppers for a few minutes until the peppers soften and the onions turn translucent.  Remove the onions and peppers from the flame and set aside.
10. Once the shrimp have marinated, add olive oil to a frying pan and heat over a medium-high flame.
11. Once the oil and frying pan are hot, add the shrimp, stir occasionally, and cook for about 4 minutes, until the shrimp are pink.  Remove the shrimp from the flame and set aside.
12. Spray a clean frying pan with nonstick cooking spray, and lay a tortilla across the pan.  Evenly spread the onion and pepper mixture, avocado, and shrimp.
13. Sprinkle the cheese ontop of the tortilla and top with cilantro.  Heat the frying pan over medium heat until the cheese melts.
14. Remove the quesadilla from the flame.
15. Serve and enjoy!