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Anne Colagioia deserves kudos. A cook since childhood, she early on learned how to make fresh pasta and fondly recalls the joys of assisting her mother. Multiple sclerosis necessitated dietary changes in her 40s, but instead of parting with pasta, the resident of the 1600 block of South Beulah Street resolved to enjoy the comfort food minus an ingredient that would bring anything but ease, resulting in her Gluten-free Tagliatelle.
The Passyunk Square dweller has become so adept at crafting creations without the protein composite that she began the YouTube-based EZGlutenFree channel. Courtesy of the listed flour blend, which replaces multiple flours and gums, Colagioia, other afflicted fans of feasting and those simply looking to give up gluten can revel, especially when adding heated sauce.
Ingredients:
200 grams of Bob’s Red Mill 1-to-1 gluten-free baking flour
3 eggs
Directions:
Add the flour and the eggs to a food processor, and process until a slightly sticky dough appears. Turn product onto a heavily-floured surface, and knead, continuing to work in enough flour to form a supple ball.
Wrap in plastic, and set aside for a few minutes, finally cutting the dough into four pieces. Flatten each section into a rectangle, and roll through the pasta roller at the widest setting. Fold the pasta sheet into thirds, and pass through the widest setting again to square up the edges. Pass it through again on the next thinnest setting, being careful not to roll it too thin, as it could become mushy or break when cooking.
To cut, roll the sheet through the machine, then grab it gently, and place the cut product onto a floured cutting board of baking sheet. Bring some heavily-salted water to a boil, and cook the pasta for two minutes. Serves three to four.
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