Hudson - Goodness Me its Gluten Free PASTA

Copyright 2015 Goodness Me Limited

Tauranga, New Zealand

www.goodnessme.co.nz

Published By: Goodness Me Limited

EBook First EPUB Edition: 2015

Photography, Design, Text: All copyright 2015 Vanessa Hudson

Hardcopy Editor: Mary Hudson

Cover Photo: Pasta Making by Vanessa Hudson

EPUB eBook ISBN: 978-0-9941211-2-7

A CIP catalogue record for this book is available from the National Library of New Zealand.

The right of Vanessa Hudson to be identified as the author and photographer of this work in terms of section 96 of the Copyright Act 1994 is hereby asserted.

All rights reserved. No part of this eBook may be reproduced, stored in a retrieval system, or transmitted in any form or by any electronic means, printed, copied, recorded or otherwise reproduced without the prior written permission of copyright owner.

This eBook is licensed for the purchasers sole use only. This eBook may not be resold or circulated in any format. If youre reading this eBook and did not purchase it then you are reading a pirated copy, please purchase your own legitimate copy. Thank you for respecting the hard work of the authors.

All the recipes in this eBook have been carefully tested by Mary & Vanessa Hudson who along with the publisher have made every effort to ensure that the instructions are accurate and safe, but they cannot accept liability for any resulting injury or loss or damage to property, whether direct or consequential.

Source: Goodness Me its Gluten Free PASTA by Vanessa Hudson, ISBN: 978-0-473-28096-3 Paperback First Edition, Published 2014.

Further Information:

Website -www.goodnessmeglutenfree.com

Facebook -www.facebook.com/GoodnessMeGlutenFree

Twitter -www.twitter.com/GoodnessMeGFree

Come join our Gluten Free Network, sign up using the form on our home page -www.goodnessmeglutenfree.com

A huge thank you to my family and friends, you know who you are and although not named individually here in case I accidentally omit someone, each and every one of you are special to me in many different ways. Not least of which is all the support and encouragement you have each given me especially while writing this cookbook.

Not forgetting of course for some of you that meant eating countless pasta dishes, providing feedback and thankfully coming back willingly for more!

A special thanks to my friend Robbie Banks for taking the lovely photos of me in this cookbook.

Finally I want to express my appreciation to all of you who will use this cookbook, make the recipes and who then take the time to email me or post online your comments, questions and feedback. To hear that I have helped you find joy in eating gluten free makes the countless hours that go into writing cookbooks all worth it!

Grazie mille - thank you very much.

My appreciation for a diverse range of ingredients and cooking styles has been nurtured through extensive worldwide travel including many happy years spent living in Europe where the Mediterranean way of eating fast became one of my favourites. However, despite having had the pleasure of exploring Italy on three separate occasions I had never fully understood an Italians passion for pasta until I made my first bowl of fresh homemade gluten free spaghetti. It curled around my fork like it was meant to and never had before. The sauce clung to and coated each strand like they were made for each other, which they were, instead of slipping and flicking everywhere like mass produced pasta does leaving the inevitable puddle of sauce in the bottom of the bowl. No this was different! Suddenly all the things I had heard said about pasta but never experienced were coming true, and then I took a bite. Wow!

Pasta it seems, outside of Italy, is so often just seen as a way of quickly filling hungry tummies that we rarely give it much thought, either in the preparation or as we shovel it laden with sauce into our mouths, but it doesnt have to be this way. I believe we should eat with intention, to stimulate the tastebuds and delight the senses, which is why I am so excited to be sharing with you the wide variety of recipes in this cookbook. There are of course still the very practical feed-the-family-fast recipes but without compromising on flavour and many recipes that are a little different from what you might expect - perfect for discerning tastebuds and entertaining.

Homemade egg pasta is full bodied, packed with protein and complex carbohydrates and with a lower GI index than mass produced pasta and other starchy carbohydrates - its a true power food. I have embraced the Mediterranean way of using the freshest, best quality (not necessarily expensive) ingredients I can find and that is reflected in the recipes which often only incorporate a few key ingredients, thus letting each one truly shine and impart its unique flavour and texture to the dish.

I must confess though that Im not Italian and dont have a nonna at my beck and call to teach me family pasta making secrets, but I can assure you this is not a prerequisite to being able to create delicious and satisfying homemade pasta. The recipes and techniques in this cookbook are proof of that, if I can do it I have every confidence you can too! All the pasta you see in the photos was handmade by me, in a home kitchen. The many varied handmade shapes you will find described within these pages might look a little different than the mass produced pasta you may be more familiar with, but I encourage you to embrace your creative spirit, give it a go and most of all have fun.

Along the way I hope you will fall as much in love as I have with the simplicity, diversity and extraordinary fresh flavour of the pasta and sauces in this cookbook.

Buon appetito!

To make the gluten free pasta dough you will need some Goodness Me Pasta Blend flour. This blend uses predominantly whole grains ensuring it has a higher fibre and nutritional content, as well as being lower GI, than most commercially available blends. The gluten free flours used to make the Pasta Blend should be readily available at your local supermarket, bulk bin store, ethnic or whole foods market. Its a good idea to check the labels when buying each individual flour to make sure it has indeed been manufactured according to gluten free standards.

Makes 1.3kg (3lb)

300g (12oz) fine rice flour

400g (14oz) buckwheat flour

600g (1lb 5oz) fine maize flour

Ingredient Note:
Maize flour can be named or labelled in many different ways and can be made with maize or corn, but it is always yellow. The white maize cornflour commonly used for thickening sauces works differently in recipes because it is 100% starch, so please dont use it in the Goodness Me flour blends - you can see our website www.goodnessme.co.nz for more information about these flours. If you cant tolerate or dont want to use fine maize flour it can be successfully substituted for the same weight of sorghum flour.