Pasta, who does not like to have a recipe that allows them to eat pasta now and then, when the craving for this comforting, filling and more often than not, saucy dish.
My girls love these.
However, I am not sure I can sell them to you any further.
And definitely not with my talent as a photographer – in my defence, it is very hard to make them look good.
Or by the name that my youngest gave them: ‘Hum! Jelly pasta!’ That’s because they have the texture of Asian rice noodles. Nothing wrong with that, except that it can be a little strange when one’s brain expected to eat tagliatelle…
Having said all that. They are worth making. They allow you to use left overs in a delicious way, they are easy and fun to make, particularly on a rainy Sunday afternoon with the kids and they cook in extra quick time. The dough is not quite as robust as normal pasta because of the lack of gluten, so they suit small shapes best. I did try to make spaghetti by pressing the dough through a potato masher but did not quite get the desired effect, as you can see below….
Pea purée (or pumpkin) – 100g
Egg – 1 medium
Cassava flour – 100g (maybe more)
1 – In a bowl, mix in the egg with the vegetable purée until well blended.
2 – Add the flour and a good pinch of salt and mix well with your hand until you have a dry but soft dough. Add a little more cassava flour, a sprinkle at a time, if your egg was large, or the purée a little wet, and the dough is too sticky.
3 – Roll the dough between two sheets of cling film to about 3 to 5mm thick. Peel off the top sheet of cling film carefully.
4 – With a knife or a pizza cutter, cut the dough into diamond shapes, making sure you do not cut through the cling film below – otherwise you will end up with pieces of it in with the pasta.
5 – Bring some salted water to a gentle boil. Grab the cling film from underneath it, with the pasta on it, and empty it into the boiling water. The pasta is cooked when it comes to float to the surface. It takes about a minute or so. Drain the pasta, either into a colander or with a slotted spoon and mix in with a sauce of your choice. Or simply drizzle a little olive oil over it.
For worm pasta (some do like them…) put the batter into a potato masher and squeeze above the boiling water.
Cook as per the above instructions.
Drain and serve in a tomato sauce – very authentic. Not that I have eaten worms before!