Cooking with Blackbeard brings you a delicious Gluten Free Organic Pasta Pomodoro recipe. Enjoy a healthy and tasty meal with this easy-to-make dish.
Deliciously Simple Gluten-Free Pasta Pomodoro Recipe
Join us in the kitchen as we enjoy cooking with fresh, organic ingredients to create delicious gluten-free Italian food. Italian cuisine is known for its rich flavors and use of quality ingredients, and we are excited to share our take on classic Italian dishes. From pasta to pizza, we are exploring all the wonderful flavors Italy has to offer.
We believe that cooking should be a fun and enjoyable experience, and our passion for food shines through in every dish we create. Whether you are a seasoned chef or a beginner in the kitchen, our recipes are easy to follow and sure to impress your taste buds. So grab your apron and join us on a culinary adventure through Italy’s vibrant food scene.
Blackbeard’s Bounty: Sailing the Sea of Flavor with Gluten-Free Pasta Pomodoro
Hey guys welcome back to another cooking video with myself Black Beard I don’t really have much of a beard left I trimmed it off for a little bit um today we’re making our own scratch gluten-free pasta which is a first for me and uh doing a nice Pomodoro uh very fresh Italian simple sauce you can make at home so follow along go over everything.
And uh join me while we enjoy some wine and cook some Italian food all right guys it all laid out over here we’re going to start doing the sauce first cuz I like it to cook for about 30 minutes or so and we’ve got our gluten-free all-purpose flour tapioca flour um some Mediterranean Salt yes salt is very.
Important you just don’t want generic salt I like using a lot better stuff we need a good organic extra virgin olive oil you want the cold pressed stuff so it actually has a lot of good nutrients in it um uh you want to do Roma tomatoes or you can do the plum tomatoes we’re going to set these on a boil to get the the uh skins.
Off and today we are drinking rufino’s Reserva ducal Oro nice uh keante Classico and uh when you are buying your keante make sure you look for the black rooster on the back it’s a easy way to figure out if you’re actually getting a good quality keante and not just one of these batched uh you know overprocessed grapes.
So um nothing wrong with some of the other stuff I get a nice table wine but we’re going for something a little nicer here and uh so come on join us with the cooking let’s get the pan boiling and drop the tomatoes in all right guys you want to just score these a little bit with a knife just on the ends it’ll help uh the peel peel back.
And then obviously when you put them in the ice water bath you can just take it off so just you want to get these at a boil and uh wait till the peel starts kind of remove from the tomato and then get them in an ice bath all right you can see the skin peeling back that’s when you want to throw them in the ice.
Bath all right you can see them in here just let them rest for a minute and then start taking the peels off all right Next Step got to puree these up and then we’re going to head over to the pan with some olive oil do some shallots and garlic and start making our sauce all right guys there it is we just poured in the.
Tomato puree I guess you can call it that and I just kind of finally chopped or just ripped up some um fresh basil definitely has to be fresh um there so aromatic from it and we’re just going to stir this in and then all you want to do is just have this on simmer for about 30 minutes but now now I got to get into making the dough for the pasta so this.
Will be interesting all right this gets really interesting now because we’re doing gluten-free so got our gluten-free allpurpose flour tapioca flour need 1 tbspoon of olive oil you’re going to do two cups of organic flour allp purpose and then 5 tbspoon of tapioca flour you want to have your eggs at room temp we.
Need two egg yolks and then two eggs and then beat them and then we’re going to need 1 tbsp of olive oil all right so we got our flour mix all mixed together a little bit of salt in here just about um a teaspoon olive oil we’ve got our eggs in the center now we’re just going to beat this together I’m using my hands and you want to put.
In about a teaspoon of just lightly warm water we’ve got about a third of a cup and just get it so it’s just lightly sticky and then lay out your flour so obviously it doesn’t stick to the mat all right now I’m not a professional when I do this um Nicole has a lot more experience with gluten-free baking and.
Do’s and so the one thing is when you do it it gluten-free stuff it always looks like it’s not doughy like regular breads um but you just have to kind of form it into a ball um it is very crumbly so um I’m going to set it it up in four different balls so then we can roll it out definitely prep with some nice uh gluten-free flour obviously and we just.
Want to roll this out and then we’re going to fold it and cut and hopefully make some kind of fetuccini noodles that’s what my plan is so we’re getting there got our our uh water just on a nice slow boil so we’re ready when we get all this pasta done sauce is actually looking fantastic and definitely want to get it.
Cooking for a while because it will change the flavors obviously and uh I’m really enjoying how this is coming out it’s very fresh Light it’s a little acidic just add a little bit more sugar just to cut that down all right guys I think I got it to a good.
Thinness I don’t know this first time working with this stuff so I’m a newbie you know but uh we’ve got it rolled out now we’re just going to kind of roll it up and then we’re going to cut it see how this goes all right well I think it’s a semif failure but we’ll see um pasta is the difficult part um I don’t know it’s just very either.
Too sticky too dry it’s not like regular flour but I think it still looks pretty good I tasted it it’s not bad but we’re going to dig in and enjoy it anyways so thank you for tuning in cheers to uh another great Saturday at the house
