Kitchen Wisdom Gluten Free
Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!
Locatelli and GF Pasta
A Note About ‘Grated Cheese’:
Italian and Italian American households use some sort of grated hard cheese as a condiment for almost any prepared dish. A hard grated cheese is also a delicious flavor enhancer during cooking. I grew up on Locatelli, a sheep’s milk hard cheese. Some people enjoy Reggiano, Parmiggiano, etc. In the accompanying recipe of the month, use whatever hard grating cheese makes you happy!
GF Pasta:
When I first converted to GF living and cooking, there were not many tasteful brands of GF pasta available. In fact many of the brands, even today, once minimally cooked are a mushy gross mess. I require a pasta which tastes authentic, it must have the texture of traditional Italian pastas I was raised with. In Italy, many GF pastas are corn only, but processed in a way which truly mimics Italian durum semolina (wheat) pasta. I cannot say the same for corn pasta produced by many American companies. Becoming more popular, in Italy and the States, is a combination of corn and rice flours. In my opinion, the flavor always depends on the brand and the manufacturing process, not the ingredient.
Cooking GF Pasta:
Just because you purchased a good tasting GF pasta, does not mean it will have correct taste and texture once cooked. Cooking time & a lot of water are dramatically important with GF pastas. Cooking time can vary greatly amongst an individual brand‘s product shapes. It lso varies greatly when comparing different brands and cooking time packages are rarely accurate for al dente pasta. Ample water brought to a rolling simmer, indicates it is time to add Salt. Salt helps keep pasta from sticking to itself & adds flavor to the final dish, salt does not speed cooking time. Add salt when the water begins to simmer, this is when the water is hot enough to burn off the oxygen in the water. The chemical reaction of the oxygen and salt (sodium chloride) will pit stainless steel pan surfaces, therefore if salt is consistently added too soon, pasta pots pit over time. My grandmother used to say that her family taught her that pasta water should be as salty as the Mediterranean Sea. Once salt is added, bring water to a rolling boil, a pour about a teaspoon of olive oil into the water. The oil is very especially important with rice pasta. Then gradually add GF pasta, stir often, cook until al dente (which is not always the recommended cook time on the package.) At the time pasta has cooked, it will release a large surge of starch. This is your “heads up”, if the pasta continues to cook past this, just a few seconds too long, it may become a mushy mess.
Kitchen Wisdom Gluten Free Home Made Pasta
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