This Garlic Basil Pasta recipe came about purely for fun. I wanted to make another pasta (like the one I used here) but I didn’t want it to be plain. I’m envious of all the flavors and shapes of wheat pasta out there. I’m hoping the gluten-free manufacturing gods will soon realize that you can make more than penne and rotini. I needed an orzo for this recipe!
My husband gets a locally-made semolina pasta that’s tomato & basil flavored. We use it in soups, as a side dish and sometimes make a complete meal with it by adding some leftovers from the fridge. I wanted something similar that was gluten-free so I set about trying out different flavors. I settled on this one because it was simple and absolutely delicious.
If you have a pasta machine this will be a breeze. If you need to roll it out, you can still make it! It will just take you a little more time to do all the rolling and cutting yourself like this.
I’m going to keep this post short since the next two weeks ahead are going to be crazy busy for me and I want to make sure to get some great posts out to you without missing a beat. In reality, this post is Part 1 of 2. My next post will give you a great recipe to make with this flavorful pasta. Stay tuned for that one!
- 7.5 oz brown rice flour
- 2.5 oz. tapioca starch
- 1 Tbls. xanthan gum
- ½ tsp. salt
- 1 tsp. basil, dried
- 1 tsp. garlic powder
- 4 large eggs (to equal 1 cup)
- 1 Tbls. oil (olive oil, avocado oil or coconut oil)
- Pulse the dry ingredients in a food processor.
- Combine eggs and oil.
- With processor running, slowly add eggs and oil.
- Pulse until dough forms a large ball.
- Turn out onto rice flour coated surface and knead for a couple minutes to smooth out dough.
- Divide into 6 pieces and continue as directed by your pasta maker directions or roll out and cut by hand.
- Note: This dough is surprisingly easy to work with. It's very forgiving and nearly like wheat dough. {insert Angels singing here!}
- To cook pasta: Bring a pot of water to a boil.
- Cook in boiling water for 2-3 minutes.
- Drain and rinse slightly.
- Return to boiling pot and put lid on to keep warm and moist.
Adapted from America’s Test Kitchen gluten-free pasta recipe available in their book “How Can It Be Gluten Free?”