As I promised in my previous post, I worked on a vegan version of my pasta dough. It was surprisingly easy to make and easier to work with than the more delicate egg version. We ate our homemade pasta last night with a tender-stem broccoli, caper and olive sauce. I have to say, it was delicious, although I possibly cooked it a little long. I’ve amended the cooking time accordingly.
The shape we made with the pasta is called garganelli and is essentially a homemade version of penne. You can see a tutorial of how it’s made here. I didn’t have the proper wood block used to create the dents in the outside of the pasta, so I rolled it on my sushi mat instead. It seemed to work just as well. Of course, you can make any shape you like with this pasta dough and I’ll certainly be trying some others out in future. I might also try flavouring it with basil or something equally tasty.
It’s possible to dry this pasta for later use, which I did with what I didn’t use from this large batch. Just leave it somewhere airy for a day or so and make sure it’s completely dry before storing. If you have a dehydrator, I imagine that would work too and possibly be a little quicker.
Hand-rolled Gluten Free Garganelli
300g Stone-ground White Rice Flour
300g Corn Starch
1tbsp Olive oil
Enough water to make a dry-ish smooth dough
Sieve the dry ingredients into a large bowl. Make a well in the centre and pour in the wet ingredients. Start with about 500ml water and work from there. Mix and knead to form a smooth dough. Roll out on a floured surface as thinly and possible, preferably only about 1mm thick. Follow these instructions to make garganelli or shape into the desired type of pasta. Leave to dry out slightly before cooking, about 15 minutes. To cook, add to a large pan of well-salted boiling water. Cook for approx. 3 minutes, until just al dente.