I prepared three gluten free pasta dishes made from RP's Fresh Pasta, the best gluten free pasta I ever tasted. Using the pasta crafted by award winning Chef Peter Robertson, I prepared these dishes and no one could tell they were gluten free. Moreover, these pastas can last in the fridge for months and taste just as fresh.
Day One: Buttery Spinach Fettuccini
The spinach pasta I received from RP’s Fresh Pasta came out firm and delicious after cooking. I prepared the noodles slightly al dente. For the sauce I combined half a stick of butter and some walnut oil in a shallow saucepan to make a butter sauce. I added a stalk of green onion, minced, to the sauce and then added two splashes of Sancerre wine. After adding some salt and pepper I shared it with my family. Everyone, including those without gluten allergies, was amazed that the pasta was gluten free. These pastas were created by a pasta chef and use brown rice, tapioca flour, and potato starch to make the perfect consistency. Looking forward to day two!
Day Two: Angry Fussilli Pasta
An ode to the arrabiata, I took a sweet twist on the spicy tomato sauce. I caramelized some onions in black truffle oil. When the onions were caramelized I added some prepared tomato sauce. The “angry” addition was three tablespoons of the Tunisian chili sauce called Harissa. After the sauce cooked to my liking I poured it over one package of cooked RP’s fusilli pasta. Spicy and delicious.
Day Three: Roye’s Linguini
My brother decided to help me prepare this batch of linguini right before going out for NYE. I had some leftover oyster mushrooms and had read that sautéing them in butter gives them the flavor of shrimp. My brother decided to take charge and prepared the mushrooms, threw in the fungus with some pine nuts and kept them on medium heat until they browned. Then he added some garlic and salt to give it flavor. Finally, we added the al dente linguini to the sauce and sautéed it with some parmesan cheese. I plated the dish with some extra parmesan on top. Benissimo.