Whether you’re adverse to gluten, or after a delicious Italian classic without the stodgy decadence of wheat flour, this gluten free pasta recipe from LUXE Newtown’s Cameron Coombes is one to try. Served with San Daniele, a type of Italian prosciutto originating from Venice, this gorgeous dish is simple, delicious, and an all time favourite from LUXE Newtown’s menu.
If you cannot find San Daniele, then any good quality finely sliced prosciutto or Spanish jamon can be used instead.
Gluten Free Pasta
Ingredients
70g buckwheat flour
70g corn flour
60g potato starch
10g xantham powder
2 eggs
4 egg folks
Pinch of salt
Method
Combine all the ingredients in a KitchenAid (or other stand mixer) with a dough hook attachment and mix on speed one until a dough forms. Alternatively, this can be done by hand.
Remove the dough and knead by hand – you will find you have to work the dough a little longer to allow the xantham gum to react to ensure that you get the elasticity you need to make the pasta.
Using a pasta roller start on zero and run the dough through at least four times. You may find the pasta breaks up a bit, if it does just fold it in thirds and repeat the process until the mixture is smooth and elastic.
Continue rolling out the pasta, but incrementally lower the thickness settings on the pasta machine, running the pasta through twice on 2, 4 and 6. Once that is done, change to the pasta cutter, using the fettuccine attachment and roll through to cut. Be sure to use plenty of buckwheat flour on the bench and between rolls on the pasta maker and dust if you think it looks wet.
Wrap the pasta into a nest and leave in a cool, dry place to wait for cooking.
San Daniele
Ingredients
4 thin slices of prosciutto San Daniele
2 thin slices of prosciutto San Daniele, diced
2 sprigs of shallot
1 nest of pasta
1 tablespoon cream
1 tablespoon mascarpone
1 tablespoon butter
Cracked pepper
Parmesan to serve
Method
Line a large soufflé ramekin with the four slices of prosciutto, being sure to leave no gaps on the bottom or the sides and leaving some hanging over the edges to fold over later.
In a frypan over medium heat, fry the diced prosciutto and shallots in the butter.
Cook pasta in rapidly boiling water for 2 minutes then drain and add to the frypan.
Add 1 tablespoon of cream and 1 tablespoon of mascarpone and some cracked pepper to the pan and gently mix it through the pasta.
Once combined, place the pasta in the prosciutto lined mold and fold prosciutto edges over to fully cover the pasta. Let sit for 2 minutes so that the warmth of the pasta releases the oils in the prosciutto.
Turn the mold out onto a plate and shave some fresh parmesan on top. I serve this with some roast baby tomatoes as the acidity perfectly cuts through the creaminess of the pasta.
Image credits: Gingerbread Photography
