GLUTEN FREE SPAGHETTI RECIPES

Steps:

• In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.  Make a large well in the center of your flour mixture and add eggs. Using a fork, beat eggs until mixed, then slowly integrate flour into eggs until no dry flour is left and a ball of dough has formed. (You may have to switch from a fork to your hands near the end of the mixing process.) Turn dough out onto a lightly floured surface and knead until smooth, 2 to 3 minutes. Cut dough into quarters and wrap all but one in plastic wrap. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold the short ends of the dough to meet in the center of the rectangle, then fold in half so that the dough is in quarters. Roll out again to the dough is 1/4” thick, then pass through pasta maker 2 more times. Adjust pasta maker to be 1 degree more narrow and repeat process. Continue rolling, folding, and adjusting until desired thickness is reached. Dough should be slightly translucent. Place rolled out dough onto a lightly floured surface and dust with more flour. Repeat process with remaining dough quarters.  Adjust pasta maker to desired width of noodles and feed dough through machine. Divide noodles into equally sized portions and curl into nests. Place on a parchment lined baking sheet and cover with a clean kitchen towel until ready to cook. To cook: bring a large pot of salted water to a boil and add pasta. Boil, stirring gently with a wooden spoon, until tender, 2 to 3 minutes.  Drain and serve with your favorite pasta sauce.

Steps:

• Bring a large pot of water to a boil
• In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk
• In the same bowl, add bread, egg, ground beef, ½ the parsley, ½ the cheese, and season with salt and pepper
• Roll into ¾ inch balls & set aside
• In a large skillet, gently cook the garlic and chili flakes in olive oil
• Add meatballs and cook thoroughly
• Add the cherry tomatoes and sauté for 2 minutes, then season with salt and pepper to taste
• Deglaze with wine and reduce mixture by half
• Cook the pasta according to package directions, then reserve ½ cup of the cooking liquid
• Drain the pasta then toss with the sauce and add the reserved cooking liquid
• Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley