("Dio e Zingaro" by Municipale Balcanica)
- Hi, I'm Jerry James Stone,
and you're watching Cooking Stoned.
On today's episode, I'm gonna
make a single ingredient,
gluten-free, vegan pasta.
Now, those of you that have
seen my show before know
that I'm not a real huge fan
of obscene substitutions,
I don't like a lot of preservatives,
I don't like things that, you know,
I like using common ingredients.
And so, I think it's important
to have a gluten free pasta.
Vegan pasta is pretty
common, it's you know, 90%
of the pastas you find on
the shelf are gonna be vegan.
Mostly they're just made
with semolina and water.
Some are made with eggs,
those are the non-vegan ones.
But gluten free makes it a
little bit more difficult.
And so, if you wanna make
your own kind of pasta,
there's some challenges to that.
So, the thing I like about
this is it uses one ingredient.
It has the texture and,
sort of, what you're used to
with the pasta experience,
you know, it wraps
around the fork nicely.
I mean, everything about it
feels like you're eating pasta.
I personally use this to
sort of cut my pasta with.
So instead of eating as much
pasta as I normally would
when I want like a giant bowl of pasta,
I'll use this recipe
to kind of offset that.
It quickly introduces more
veggies into your pasta,
which is really nice, and
it's just super simple.
You can use it to serve, you know,
you can use it as you would
traditionally use spaghetti,
or you can just, you know,
use it any way you want.
I think you're gonna like it.
It's super simple and super tasty.
We're gonna start by peeling our parsnips.
My friend Alex likes to
call these "zombie carrots."
That seems like an appropriate term.
The next thing that we're
gonna do is we're gonna
take our peeler and we're gonna shave
the parsnip into ribbons.
So this is actually another one of those
instances where bigger is better.
So the thicker, the
girthier, your parsnip is,
the more you're gonna
get with each ribbon.
This is something that you kinda do when
you're just sitting around watching Hulu.
'Cause it will drive you insane otherwise.
Now you could stop here.
And you know what, no one would blame you.
'Cause this is the easiest point to stop.
So these, you know, sort of ribbons,
you can quickly blanch them and
just use them a lot like fettuccine.
The one thing is, they're
not gonna have that same
sort of like pasta,
that semolina flour has,
that kind of chewiness to it.
And so, the next step is
a total pain in the ass.
But, in my opinion, totally worth it.
So what I do is I run these
through my pasta machine,
I just have a KitchenAid one,
and I run these through it,
and just make it really fine,
it's almost like angel hair.
And when you blanch it, it
then has that same sort of,
kind of, give and, chewiness,
that regular pasta par has.
So, your choice, you can kinda do this,
just how this is right now, or you can run
it through a pasta machine and, sort of
create like a angel hair pasta.
Now I'm just gonna run
these ribbons through
my KitchenAid to turn them
into angel hair pasta.
(whirring)
When it's all done, you'll have this nice,
sort of pasta-y looking mess here.
And the thing that's
really nice about this,
now see if you chose
to do this method over
the fettuccine route, is
this is really gonna have
a nice texture, it's gonna
wrap around your fork.
It's really gonna seem
like just regular pasta.
I like to sneak it in to my other pastas,
just to kind of add some vegetables.
So now, lets go ahead and cook this.
Now this is the important part.
When you're cooking the
pasta, just as you would cook
regular pasta, bring a pot of water
to a boil, and add some salt.
And then the important
part here is you wanna cook
the parsnips enough that
they're not completely raw,
but not so much that
they're all the way done.
Because the uncooked part
is gonna kinda give it that
pasta texture, where it's sort of,
it's kinda chewy and stuff.
So we're gonna cook it for
maybe, at most, five seconds,
and then, just take it out.
And rinse it off and
serve it with some sauce.
So let's go ahead and add in our pasta.
Ok, now it's ready.
Top it with my homemade
tomato sauce, and enjoy.
("Dio e Zingaro" by Municipale Balcanica)
