Chef David Lucas shares his gluten free pasta recipe, cooking with his grandmother. Learn how to make delicious Farfalle pasta from scratch.
Cooking Memories: Farfalle Gluten Free Pasta with Grandma
An 11-year-old chef is sharing a recipe for gluten-free homemade pasta, showcasing a healthy and delicious dinner option made with love and positive energy. This young chef demonstrates how easy it can be to create a tasty dish while also being mindful of dietary restrictions, offering a fun and educational experience for viewers interested in exploring new recipes.
By highlighting the process of making gluten-free pasta from scratch, viewers can learn valuable cooking skills and gain inspiration for incorporating more wholesome ingredients into their meals. This video serves as a reminder that age is no barrier to culinary creativity, as this young chef confidently guides watchers through each step with enthusiasm and expertise.
Generations in the Kitchen: A Gluten-Free Pasta Adventure with Chef David and Lucas
Hello guys my name is David and today we’ll be making gluten-free pasta so here we have some salt cuz we’re going to need one pinch of salt here we have here we have some glutenfree flour we have some extra virgin olive oil and if your gum does not have if your flow does not have gu gum in it or.
Xung gum uh make sure to have some so you can put cuz you need so firstly you take the flour which we have right here 200 g of flour and put it all down after you’re going to want to spread it a little bit and then make a hole in the middle nice big hole put all the flour to the.
Side we have our three eggs I forgot to show and now if you have your if you have gu gum next to you you can take it and put it and mix it good but now let’s do a bit like this so it comes off and we take the egg and we break it make sure you don’t get any shells in there this is actually actually my first.
Time doing it like this I never made pasta like this you made pasta a lot of times on this channel but most of them were ready pasta here the egg messed up a bit so I’m just going to wait for it to drop out drop okay we’ll open it a bit.
Okay believe that it’s enough only two eggs so two eggs let me wash my hands cuz now they’re very very dirty let me just grab a towel real quick and now you break you break put the salt a pinch of salt and I would like to get a special way most of the kids might know this way from a very famous person in a very famous.
Restaurant the soap all the kids definitely know that one now that we have our pinch of salt take a SP a fork please okay for be easier for you and you break the eggs and you start mixing the eggs inside after you mix the eggs inside you start getting a bit of flour while you.
Mixing it inside just like this keep mix mixing and then put the flour mixing and then the flour yes mix it well it is mixing no Until the End mommy you are just on the surface okay okay start to mix all of it because it’ll.
Fall okay good I’m grab some flour and put it over here egg I demand you to stop leing quicker quicker as you can see here our eggs have became a type of dough CH doughy it looks like scrambled.
Eggs it almost feels like it’s cooking but it’s not it’s just a flour now we’ll start doing it a bit with our hands so it can mix well clean our Forks so we don’t forget anything here we have it a bit mix grab a bit more flour from the sides don’t have.
Enough and keep going it makx it yeah it sounds like Styrofoam when you squeeze it yes I mean listen to this and why is like that because we have glutenfree uh flour and when you put your hands in the flow it feels like you’re touching nothing it feels like you’re.
Touching corn starch it is has the corn flour corn and has the starch as well yes I need to put the other it’s not enough so now because we put two eggs it’s not enough so we’ll put our third one let’s make it a bit and open a bit in the.
Middle it’s okay if it leaks a bit anyways now we have to mix it well just like this if it becomes dry you add a bit of oil inside now let’s start with our hands again it’s okay if you get a bit dirty this is the job of a chef getting.
Dirty but especially cuz these are eggs they get a bit dirtier than usual as you can see start collecting all the dough and then and start mixing it so now we’re going to put the olive oil two teaspoon I like to make a mini hole in the middle.
Okay let’s make a good hole let’s put a bit of of extra virgin olive oil okay then we go H we have to put two teaspoons but yeah that is the quantity of the two two spoons so now mix it well as you can see when it starts becoming a bit dry.
You put the olive oil mhm then start big Gathering it the ones that got under okay you for to put take with the dough Okay so yeah and now make it a bit flat with your no you still need a little bit more olive oil.
No little bit more yeah that’s should make it flat so you can do this okay it gets stuck but don’t worry you can just go like this get everything back if you want it can work in a.
Bowl if you’re not skilled but it’s okay I I don’t say that you’re all all not skilled you can all do it like this this is even my first time it’s all going well I’m not saying that no no one is skilled everyone is skilled they just have to find it inside of them so now our dough is perfect make it into a small Whole.
Bowl like just like this take it a bit around like this grab the many pieces that you forgot just like this and make it into a small type of thick bun after you do this you make your a towel wet you open open it and you put it inside what is the reason that you put a.
To in theide so we can let it grow become a bit older as you can say and the towel is and the towel is sweat so it can keep the moisture okay so now we leave it to 15 to 30 minutes and we’ll see you back when it’s done hello guys this is part two of making glutenfree pasta and now that our pasta is ready after 30 minutes if we.
Smack it that’s some thick dough we’re going to unwrap it so I can get some fresh air so you can see look at this beautiful thing let’s set it aside and cover our board with some nice flour a little bit yeah put your.
Hand okay now we’re going to spread it all around and now for this we have a special guest to do this my grandma so after we put the flour everywhere you put it down maybe it’s wor to cut it on.
Four and before you actually make it you cut it in four to have smaller pieces will be easier I guess that to so keep put it on back on the um to keep it moisturiz mom so now that we have so keep only one until you do it what you need to do cover it up yes cover it up.
okay cover it up Mom now that we have the kneed our dough and we flatten it out a bit and now we’re going to start fling out we put some flour on it so it doesn’t stick a lot so now we’re going to start with a bit of roll okay stop turn around no turn around the yes and upside.
Down it’s now we’re going to flip it like this until you open it y put it on the side okay put it on the side you’ll do it the next one next patch okay turn around again one more time if you have a machine you can do it.
With a machine but here we do it with our hands now we’re going to put a bit of I believe that you need a little bit more one more time do a bit more and a ages on the left yes okay perfect so now so now we have two cutters okay so first we’ll grab this.
One or no this one and cover off the edges just like this that is so nice Okay set this aside so theoretically now you what shape you create we’re making them into a square or rectangle good perfect uh oh here so by the way what the kind of pasta we doing here we are making B tie pasta otherwise called I don’t know far.
Far far okay now we’re going to have to cut off a bit here cuz you have to be really careful and you need to have a lot of patience or else you could have the wrong shape and then you’ll cut a very big hole okay I’m going to cut in.
Here you have to be careful so you can get all the edges the same now all of that we’ll leave it for later now we’ll grab our pizza cutter and cut them into nice strips okay how wide you want to cut the strips not very wide okay around this length kind of like one cm not one cm it’s too small like around.
Two fingers okay so we’ll make a marking right here mhm then we go wee they’re not the perfect but doesn’t matter it always works course now we’re going to cut them into not that big like a little bit smaller like like that yes now we’re going to cut them just like this so we.
Have a lot of pasta and don’t forget this is just uh 1/4 of the entire dough okay the do small because you make it Square not so how you fold them now show me how you fold them you grab one slice and you start bringing it in like this show me just like.
This perfect so have fun we’re also going to make some squares okay a shape never seen before so it’s a square pasta yes yes good now it’s a bit hard for it to stick cuz we put all our flour but can stick.
Them now we’re going to grab one by one gather up the middle so here we have our finished product the pasta yeah and now we put it into the water so what you put in the water there we put a bit of salt inside and then we let it you need more quick you need more.
To have the same time boiling for everyone so keep moving faster you just place them on top of each other it doesn’t matter as long as they make it into the pan you’re all good okay so the bow tie and they go okay so here we have the finished plate now time to put the.
Basil voila food is served thank you
