With only two ingredients, flour and waterthe best recipes of Italian gastronomy are prepared. A simple tandem that delights the most gourmet palates.
Who doesn’t like a good plate of pasta? The classics made from wheat flour are joined by other options suitable for celiacsfor cases of gluten sensitivity and for all those who want to try other flours, textures and flavors. Chef Anay Bueno–whose vegetarian restaurant is part of the Guide’s list of best plant-based restaurants We’re Smart Green– In this article, he gives us the keys to succeed with gluten-free pasta at home. Enjoy!
gluten-free pasta: HOW TO MAKE IT AT HOME
Buckwheat, corn, rice or chickpeain this article we suggest that you diversify and include other types of cereals or pseudocereals in your diet, beyond wheat, with several Delicious and easy recipes to prepare at home.
Make fresh pasta at home It’s simple. The secret is to get one homogeneous massneither too dry that it breaks, nor too wet and sticky.
In ribbons, strips, crescents, sheets… pasta is so versatile that it can be eaten in the form of spaghetti, ravioli, gnocchi, lasagna, fusilli, penne…Create your favorite shape!
Pasta is rich in carbohydrates. Combine it with green leafy vegetables, and eat them before than pasta, it is a good trick to enjoy it and that such high glucose peaks do not occur. In this way it is healthier for the body.
Accompany it with fresh arugula leaves, lamb’s lettuce, spinach, or also with a more complete salad.
Vegetables, mushrooms, fruits, nuts, aromatic herbs… All of them are good allies to combine with pasta.
They can form part of the filling, sauce or dressing, offering multiple flavor possibilitiesand also an extra nutritional contribution to the plate.