Discover 3 simple recipes for fresh vegetable and gluten-free pasta...
- Gnocchi with spinach, oil, sage and cherry tomatoes
- Malted pasta with courgettes and saffron
- Round pea ravioli with cream and linseed
Preparing fresh pasta with us, such as ravioli, tortellini, cannelloni, gnocchi or lasagne, is always a great satisfaction!
The need or simply the choice to eat gluten-free probably pushed us even more to do, to roll up our sleeves and experiment to rediscover the goodness of these dishes.
Recipes that are very homely, simple, that smell of rolling pin and flour.
This Mulino Marello blend allows us to find all this in an extremely genuine way, teaching us that when there is quality, passion and craftsmanship, we can avoid the use of those thickeners so widespread among gluten-free products.
I will tell you that, even by opting for a completely plant-based choice, it is possible to obtain a more than satisfactory result.
For example, my gnocchi use spinach instead of eggs, thus obtaining an original first course, simple and extremely delicate in flavor and digestion.
As for pasta, I chose to do it my way, because in my opinion, homemade pasta is even better if imperfect and unruly! Let's keep in mind that certain long formats such as tagliatelle and tagliolini without eggs or gum risk breaking during cooking... and so, either we opt for orecchiette and other short formats, or simply roll it out with a rolling pin, cut it into strips and pieces of different lengths and widths.
Ravioli and tortellini absolutely do not require eggs in the dough or even cheese or ricotta for the filling. Very digestible, tasty, truly a pleasure to the palate.
We season in a simple way, adding the raw oil, we prefer vegetables and hemp seeds, flax, sesame, poppy or chia instead of parmesan.
Nature can offer us wonderful ideas, especially now that spring has arrived!
Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.
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