Who doesn’t love a big plate of ooey, slurpable noodles!?
Balancing between eating things I love and my constant battle with food sensitivities is difficult. And among one of the foods I find hard to miss is pasta, and while there are a ton of store bought options, the texture and taste leave something to be desired. Combined with healthy turkey meatballs, this meal is a hit in my household for me and my non-gf partner.
I dug through recipes online and I’ve tweaked some, as well as tested gluten free flours, and I like this recipe best (and I think you will too!)
Homemade easy gluten-free pasta recipe with turkey meat balls
- 1 1/4 cup of Bob’s Red Mill 1-to-1 gluten free flour, plus a few tablespoons for prepping your surface
- 3 eggs
- A pinch of dried herbs (such as oregano, basil or thyme)
- Pot of boiling, salted water
- Tools: standing mixer (optional), pizza cutter or pasta machine, rolling pin
Mix flour and eggs in bowl of standing mixer, or manually mix by hand using a spatula. Once combined, start to gently fold and then knead until a ball of sticky dough forms.
Sprinkle your workspace with a few teaspoons of the flour. Pinch off smaller balls of dough, and roll out to your desired thickness. Personally, I’ve tried a few different sizes and thicknesses, and with this recipe I prefer a thin dough around half or quarter of a centimeter thick. Hand cut the noodles using a pizza cutter to cut noodles to your desired width. Heat your water to a rolling boil, and lightly salt. Drop noodles into water and allow to cook for 2-3 minutes, they’ll rise to the top. Be quick and watch your pot, if you overcook the noodles they tend to stick together.
- 1 lb ground turkey 80/20
- Teaspoon Paprika
- Teaspoon Oregano
- Teaspoon Garlic Powder
- Teaspoon Basil
- Salt and pepper
Combine all ingredients into a bowl. Pinch off golf ball sized pieces and roll between the palms of your hands. In a frying pan, drizzle a bit of oil and heat on medium till the oil starts to move. Cook meatballs on medium, roughly 10-15 minutes, or until meatballs are firm and browned on 2-3 sides.