Gluten Free Bucatini al Pesto
Gluten Free Bucatini al Pesto
4
Calories/serving: —Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —Ingredients
- 1cup loose basil leaves
- 1/2cup parmesan cheese
- 1/4cup tbsp olive oil
- 1clove of garlic
- 1/4cup nuts (pine or walnuts)
- totaste salt
- 2cups Bob's Red Mill Gluten Free Baking Flour
- 2tsp xantham gum
- 2eggs (or 1/2 cup of water if making vegan)
- 1tbsp vegetable oil
- 1tbsp water (if needed)
For the pesto
For the dough
Instructions
Pesto
1Add basil, garlic clove and olive oil to the jar of a blender. Turn the blender on low at first and adjust the amount of oil for your desired consistency.
2Add parmesan cheese and pulse your blender to blend in.
3Add the nuts and blend to achieve your desired level of crunchiness. In the case of bucatini al pesto, you might want to experiment with a very smooth paste.
Bucatini
4Whisk together the flour and the xantham gum.
5Mix the eggs in a large food processor. If making vegan replace the eggs with the 1/4 cup of water
6Add the flour mixture.
7Pulse the food processor until a dough comes together.
8The dough needs to remain elastic and supple. If the dough feels too dry adjust the consistency by adding a little bit of water at a time and pulsing again.
9Remove from the machine and knead by hand for a few minutes to ensure proper cohesion of the dough.
10Set aside to rest as the xantham gum needs some time to do its work
11If making extruded pasta: squirt a little bit of oil straight into the extrusion machine shaft, to help lubricate the process. Make little balls about one inch in diameter and feed them through the extrusion machine, using the appropriate dye for the desired pasta shape. Make sure to go slowly and wait until most of the previous ball has gone through the machine before feeding the next one
12If making sheet pasta run through the machine starting with the widest setting and continue to roll your pasta, changing the setting through the numbers until you have a long sheet of pasta
13Cut pasta to size and set aside on a baking tray lined with parchment paper until ready to use.
Finishing
14Bring a large pot of water to a roiling boil and add enough salt so the water will taste like the ocean.
15Add the bucatini and boil until al dente, about 8 to 12 minutes (this depends on many factors so it is important that you test the pasta repeatedly until you achieve the desired donness.)
16Meanwhile heat the pesto in a large skillet..
17Add 3 tbsp of pasta water to the skillet.
18Turn off the heat for the skillet and add the pasta.
19Cook together for a minute or 2, adjusting the consistency of the sauce with a bit more pasta water, if needed.
20Plate and serve