In my previous post I accepted a challenge from Francesco Mazzei to create an authentic Italian two-course menu featuring Grana Padano. Since Grana Padano doesn’t easily lend itself to a dessert, I made a delicious free-from plum frangipane tart instead.
Today’s recipe is for fresh gluten-free filled pasta stuffed with pancetta, butternut squash and Grana Padano, finished with crisp sage and optional Grana Padano crisps. It’s a bit fiddly, but the reward is worth the effort — and the fresh pasta looks and tastes like the real thing, even without gluten.
A pasta machine makes this much easier, so if you have one use it. If not, you can roll the dough by hand, but the machine helps achieve a smoother, more elastic sheet — and gives you authentic-looking filled pasta every time.
Little piles of grated Grana Padano for the crisps
Easy Grana Padano Crisps
A shout-out to my sister who bought me a pasta machine for Christmas — fresh pasta makes a great present. If you try this recipe, let me know how it turns out. Plan ahead though: this does take time, so don’t start it if you’re rushed.
Fresh Gluten-free Filled Pasta with Grana Padano Crisps
Pin Recipe
Ingredients
- For the pasta:
- 180 g Bobs Red Mill glutenfree flour
- 20 g tapioca starch – plus extra for rolling
- 1 tbsp ground flax seeds
- 2 tsp xanthan gum
- 3 large eggs beaten
- For the filling:
- 1 shallot – finely chopped
- 50 g pancetta
- 200 g squash or pumpkin cooked – steam for 30 minutes and pureed (or use store-bought pumpkin puree)
- 50 g grana padano cheese – grated
- Pinch nutmeg
- Black pepper to taste
- For the topping:
- 4 tbsp olive oil
- 20 sage leaves
- For the Grana Padano crisps – optional:
- 80 g Grana Padano cheese – finely grated
Instructions
-
Prepare the filling first.
-
Cook the finely chopped shallot with the pancetta over low heat until the shallot is soft and the pancetta is cooked through.
-
Stir in the pumpkin or squash purée, grated Grana Padano, a pinch of nutmeg and black pepper. Set the filling aside while you make the pasta.
-
Combine the dry ingredients for the pasta in a large bowl. Add the beaten eggs and mix until the dough comes together.
-
Turn the dough onto a well-floured surface (use tapioca starch) and knead until smooth, adding more starch if needed.
-
Divide the dough into four pieces. Keep three pieces covered and work with one piece at a time.
-
Flatten the dough slightly and pass it through a pasta machine on the thickest setting. Fold and pass it again, adding tapioca starch if it sticks. Repeat this process — about 8–10 passes — until the dough forms a smooth sheet.
-
Reduce the thickness setting gradually and continue passing the sheet through the machine until you reach the second-thinnest setting.
-
Cut circles with an 8cm cutter (or cut squares for ravioli). Place about 1 teaspoon of filling in the centre of each circle, fold into a half-moon and press edges firmly to seal.
-
Cook the filled pasta in boiling salted water with a little olive oil for about 4–5 minutes until al dente.
-
While the pasta cooks, heat the olive oil in a frying pan over medium-high heat and fry the sage leaves until crisp, about 4–5 minutes.
-
Drain the pasta, transfer it to a serving dish, and drizzle with the sage-infused oil. Crumble the crisped sage over the top and scatter extra grated Grana Padano. Add Grana Padano crisps if using.
-
To make the optional Grana Padano crisps, line a baking tray with parchment. Make eight small piles of finely grated cheese, about 5cm in diameter. Bake at 200°C (180°C fan) for 8–10 minutes until golden and crisp. Cool before removing from the tray.
This recipe was created as part of my entry into the Francesco Mazzei ‘Top Chef’ Blogger Competition. I was provided with some ingredients and a supermarket voucher to take part.
I shared this recipe with: