Here's the best gluten-free pasta on the market, according to one Vogue writer
. “It’s imported from Italy, though fortunately, we have started to see it more often on grocery store shelves in the U.S.,” she says. “It’s corn-based, so it’s very allergen friendly and can be a great choice for individuals who are gluten-free but also have additional food restrictions.”
At Khaindrava’s restaurant, lasagna is one of the most popular menu options; probably because it’s so time-consuming to make at home in a gluten-free way. For quicker at-home cooking, he recommends using cream-based sauces. “One of our most popular pasta dishes is gluten-free rigatoni with shiitake, portobello, & cremini mushrooms, speck, and white truffle oil,” he says. “The cream-based sauce cooks quickly, and the mushrooms and speck work together in beautiful harmony.
Start mixing all the ingredients with a spoon then transfer to your kitchen counter and work the dough until everything is combined and smooth. Flour the dough and the surface then divide it into four. Roll them into cigars and cut into gnocchi the size of your thumbnail.Eat with the sauce of your choice, or fry them in a pan until crispy with some olive oil and garlic. They are amazing fried in a quick anchovy and sage butter pan sauce .
Note: This recipe is very versatile. Always keep the potato base but replace the kale with butternut, peas, spinach, or whatever you want. I always use an equal amount of flour and starch, so I typically start with three tablespoons of each and add more if necessary, as all ingredients act differently.
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