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Gorgonzola & Walnut Farfalle Pasta

Blue cheese has been found not to have any level of detectable gluten (even those grown on wheat bread), however if you still want to avoid it or you just don’t like the flavor, substitute it with goat, feta, or any other soft tangy cheese.

Farfelle1

Follow the directions to make our traditional pasta noodles, rolling the dough out as thin as you can get it, then cut it into 1 x 2" rectangles.

To make the farfalle shape, dab the center of each rectangle with a bit of water, then use your fingers to pinch the center together. Use your middle finger to push down the center a bit, so the outer edges are directly touching.Farfelle2

Place formed farfalle on a wire rack until ready to boil (you can also freeze or dry them at this point). Drop into salted boiling water for 8-12 minutes (depending on thickness).Farfelle3

Be sure to add the walnuts into the sauce just before serving. If the nuts are allowed to heat with sauce they can impart an unpleasant bitter flavor).Farfelle5

Gorgonzola & Walnut Farfalle Pasta
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Serves: 2
Ingredients
  • ½ cup walnut halves, toasted
  • 2 Tbsp butter or margarine
  • 1 tsp fresh sage, chopped
  • 2-3oz crumbled GF Gorgonzola, to taste
  • ⅓ cup ricotta or mascarpone
  • 5 Tbsp milk
  • 2 Tbsp Parmesan cheese, grated
  • Pepper to taste
  • Pasta Dough
Instructions
  1. Toast walnuts in a dry skillet over medium heat until fragrant and golden, about 5-8 minutes (shaking pan often). Allow to cool, then finely chop.
  2. In a skillet melt butter and sauté sage over medium heat. Remove pan from heat and stir in remaining ingredient except the walnuts. Stir until melted and creamy, place over low heat if needed until sauce is smooth.
  3. Just before serving stir in nuts (if nuts are added earlier, they can impart a bitter flavor to the sauce).
Notes
If you prefer not to use gorgonzola, replace with any other soft cheese you like (goat, feta, brie).

 

2 Responses to Gorgonzola & Walnut Farfalle Pasta

  1. Karen September 30, 2015 at 6:35 am #

    Would like to know if you or anyone reading this has used the egg noodle recipe to make lasagna (cutting the noodles wider) and did you cook them first before putting the lasagna together? I'm also grain free, I love the egg noodles. So easy to make and so good in my homemade chicken and noodle soup. Can't use any other noodles as they are made with rice, corn etc. Thanks for any input you might have! Karen

    • Marla Hingley
      Marla Hingley September 30, 2015 at 12:14 pm #

      If you check out our Vegetable Lasagna recipe it will give instructions on how to make/cook the noodles (yes you precook them a bit). The traditional egg noodle recipe we list makes great tasting noodles and a dough that is easy to work with and cut to whatever shape you need. Since you can't have rice or corn, for the flour blend the recipe calls for, I would replace the rice flour with more sorghum (or another flour you like with the same properties) and the cornstarch with tapioca starch.

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