5 gluten-free pasta recipes for celiacs

For those who can’t tolerate it but also for those who want to open up to new flavors and enrich their diet, here is a whole range of possibilities.

The word “pasta” designates a dough made from flour. This flour has commonly come from cereals that contain gluten, such as wheat or spelt. But gluten, which is the protein in these cereals, does not sit well with some people, who have developed some degree of intolerance to it, such as celiac disease, allergy or sensitivity. Does that mean they can’t eat pasta? Not at all. Delicious gluten-free pasta recipes can be prepared.

In people with gluten intelorence or allergy, their body does not digest it completely and their immune system responds with adverse reactions. That’s why they eliminate gluten-containing foods from their diet.

Fortunately, there are many types of pasta on the market that are made with gluten-free flours.

They are an ideal option for these people who do not tolerate it (with them they can make traditional pasta recipes) but also to diversify and enrich any type of diet, because they are made with foods of very high nutritional quality. They are prepared in the same way: boiled in water and drained. The grace of the sauce does the rest.

5 FINGER-LICKING GLUTEN-FREE PASTA RECIPES

BUCKWHEAT MALTAGLIATI WITH PUMPKIN SAUCE

Ingredients for 4 servings:

• 400 g maltaglialti or buckwheat noodles
• Small Pumpkin
• 2 leeks
• 3 garlic cloves
• Cumin
• Hazelnuts
• Ground pepper
• Nutmeg
• Grated ginger
• Big-leaf basil
• Extra virgin olive oil
• Salt

Preparation:

1. Place the pumpkin on the baking tray cut into half-moons, with its skin, add the sliced leeks and garlic, season with olive oil, salt and spices. Roast for half an hour at 180°C.
2. Bring the pasta to a boil and reserve the cooking water.
3. Peel the pumpkin and use half of it to make cubes, which you will add to the pasta. Mash the other half along with the leeks and peeled garlic. It will be your sauce. Stir in cooking water until you have a smooth, creamy sauce texture.
4. Toast the hazelnuts in a frying pan over high heat and blend them lightly. Serve the pasta with the sauce and pumpkin pieces, toasted hazelnuts, and some large basil leaves.

CORN CORZETTI WITH PUNTARELLE

Corzetti is a type of flat, patterned pasta, typical of the Ligurian region of Italy.

Ingredients for 4 servings:

• 300 g corn corzetti
• 400 g puntarelle (asparagus radicchio)
• 1 garlic clove
• 1 chilli pepper
• 1 teaspoon red peppercorns
• 1 orange
• 1 teaspoon cornstarch
• Extra virgin olive oil
• 1 teaspoon cider vinegar
• Sea salt

Preparation:

1. Separate the ribs from the puntarelle and wash it with cold water. Cook for 2 minutes in boiling salted water. Drain and reserve the cooking water. Sauté it in a frying pan with oil, a clove of garlic, a chilli and the red pepper.
2. Squeeze the orange and simmer the juice with the cornstarch until thickened. Season with the vinegar and a tablespoon of oil. Grate the peel of the orange.
3. Cook the corzetti in the water where you have boiled the puntarelle. Drain them, throw them in the pan with the puntarelle and mix.
4. When serving, add the sauce and orange zest over the pasta.

GARGANELLIS WITH ALMONDS AND CHANTERELLES

Ingredients for 4 servings:

• 300 g quinoa garganelli
• 300 g chanterelles
• 2 garlic cloves
• 2 sprigs of rosemary
• 50 g virgin olive oil
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• Sea salt
• 150 g gluten-free breadcrumbs
• 50 g granillo almonds
• 50 g vegan Roquefort cheese
• 100 ml unsweetened almond milk

Preparation:

1. Clean the chanterelles and cut them in half if they are too large. Sauté them in half the oil along with the garlic cloves with their skin and the rosemary leaves. Garnish with turmeric, salt and pepper.
2. In another frying pan, fry the breadcrumbs and almonds until crispy, and set aside.
3. Cook the quinoa paste. Meanwhile, heat the almond milk and melt the vegan Roquefort cheese in it until creamy. Serve the garganelli with the sautéed chanterelles, spread the Roquefort sauce and sprinkle with the crispy breadcrumbs and almonds.

CHICKPEA CAPUNTI WITH KALE

Ingredients for 4 servings:

• 300 g chickpea capunti
• 5 vegan sausages
• 300 g kale
• 2 garlic cloves
• 1 onion
• 2 pieces of sun-dried tomato
• Extra virgin olive oil
• Sea salt
• Black pepper
• 4 tbsp tahini
• 4 tbsp water
• 75 g peeled walnuts

Preparation:

1. Sauté the chopped onion and garlic in olive oil until tender.
2. Mash the sausages and add them to the stir-fry. Add the kale leaves cut into strips and the tomatoes, julienne, and season with salt and pepper. Cook everything together for 10 minutes.
3. Meanwhile, boil the capunti, drain them and add them to the stir-fry.
4. Mix the tahini and water and pour over the top, along with the chopped walnuts.

CHESTNUT REGINETTE

Ingredients for 4 servings:

• 200 g chestnut flour
• 100 g cornflour
• 2 tbsp flax seeds
• 125 ml water
• 2 red onions
• 1 bunch fresh spinach
• 1 tablespoon peeled hemp
• Extra virgin olive oil
• Black salt
• Black pepper

Preparation:

1. Grind the flax seeds very finely and let them soak in the warm water for 15 minutes. Mix the two flours, add a tablespoon of oil, a pinch of salt and the flax.
2. Knead until you get a homogeneous ball. Wrap it in cling film and let it rest for half an hour.
3. Cut the onions into half-moons and sauté them in 3 tablespoons of oil over very low heat for 15 minutes. Add the spinach hearts and sauté with the onion for 5 more minutes.
4. Roll out the dough on a floured surface and cut into 1cm strips with a wheel cutter.
5. Cook the pasta in boiling water for 10 minutes. Drain and garnish with the stir-fry, hemp seeds, and black salt and pepper.

VARIED GLUTEN-FREE PASTA RECIPE OPTIONS

• Oriental pasta. Traditionally, oriental pasta has been made with gluten-free cereals such as rice, millet or buckwheat. On the other hand, pasta prepared with pseudocereals such as quinoa or amaranth is currently marketed. They taste delicious.
• Legumes or chestnuts. There are also pastas made with legume flours, such as peas, lentils or chickpeas, which have a pleasant taste and a very high protein value. In addition, pasta is also made with chestnut flour, which gives it a very peculiar sweet touch. On the packaging of all these pastas, the characteristic symbol of the crossed out ear appears, which means “gluten-free”. These are gluten-free flours that are used to make a tasty pasta:
• Buckwheat, buckwheat or soba (in Japanese). It provides all the amino acids, vitamins B, K, magnesium and rutin, a powerful antioxidant. It has a low glycemic index.
• Amaranth. Very rich in proteins, vitamins A and B group, calcium and antioxidant phytosterols.
• Rice. It provides B vitamins and trace elements such as iodine, zinc and selenium.
• Chestnut. It is abundant in carbohydrates, vitamins A, C and B groups, calcium and potassium.
• Chickpea. Rich in proteins and minerals (calcium, iron and magnesium).
• Peas. It offers protein, B vitamins, and soluble fiber. It has a low glycemic index.
• Lentils. Provides protein and iron.
• Corn. It contains minerals, starch, and vitamins A, B, and E.
• Millet. Rich in iron, phosphorus and magnesium.
• Quinoa. It provides complete protein, fiber, and carbohydrates.

YOU CAN MAKE GLUTEN-FREE PASTA AT HOME

Hands on deck. You can make your own homemade pasta with flours from these foods.

• Use one or mix two (e.g., chickpea and corn, which increases the quality of the protein).
• Knead with water and a drizzle of oil and, to gain elasticity, add ground flax soaked for 15 minutes.
• Cover the dough and let it rest for 30 minutes. If you don’t have a pasta slicer, roll it very thinly with the rolling pin and use a pastry cutter. Remember that curly or rough shapes hold sauces better.