FARABELLA ACINI DI PEPE/PASTA GRAINS - Gluten free 'Cous Cous' alternative FREE FROM AWARD PIZZA & PASTA WINNER (2012)
We think that this pasta is a real find, and so did the "Foods Matter" Judges from the Free From Awards! These versatile pasta grains can be used to make a gluten free 'Cous Cous' alternative, a gluten free Tabbouleh, used in soups or to make a pasta frittata (omlette). When we tested this pasta we found that the grains in this pasta remained separate - even the portion we left overnight in the 'fridge showed no evidence of clumping or forming a sticky mass.
Quick and easy to cook: put into salted, boiling water the quantity of pasta required and return to a simmer for 9 minutes. Stir gently with a wooden spoon from time to time (you won't need to do this often). After 9 minutes drain the pasta using a fine mesh colander. If eating hot serve immediately. If, however, you plan to use the pasta grains to make a salad then put the drained pasta back into the saucepan and allow cold water to fill the pan and cool the pasta so that the pasta stops cooking. The pasta should be cold within a minute or so. Drain the pasta and add approx 1 tablespoon of Extra Virgin Olive Oil and mix gently so that the grains are coated. The oil will help prevent the cooked pasta from sticking.
Delicious pasta grain salads are ideal for packed lunches, B-B-Qs, as an accompaniment to grilled meat, fish or vegetable dishes. Try grain pasta with chopped beetroot and a dressing of oil and Balsamic or Vincotto Vinegar topped with goats' cheese. Or as a gluten free Tabbouleh: grain pasta with chopped parsley, mint, cucumber and tomato with a dressing of lemon and a little oil Perhaps even with oven roasted vegetables and a delicious garlic and herb dressing?
If serving this pasta in soups we would recommend that the pasta itself is cooked in the soup to maximise the flavour.
Cous-cous is not usually associated with Italy, but in Sardinia there is a kind of pasta called "Fregola" which is firmly entrenched in Sardo cuisine and is widely ued to make delicious fish, meat and vegetable dishes. Farabella's gluten free Acini di Pepe/Pasta Grains provides a wonderful alternative, and several of our recipes are influenced by Sardinian Fregola dishes.
Coeliac UK Licence CUK-M-106
Cooking Times: Approx: 4 min
Resting time: 3 min (allow longer 'resting' time if pasta not cooked sufficiently to your taste)
Ingredients: Corn Flour, Rice Flour, Corn Starch
Net Weight: 500gms
TIPS FOR PERFECT COOKING
Boil a large pot full of water: allow not less than 3 litres of water for g 500 of pasta.
When it starts to boil, add approx. 5g salt for each litre of water and put the pasta in, increasing the heat to compensate for the drop in temperature. Stir gently with a wooden spoon.
After 4 minutes boiling remove the pan from heat, cover it and let the pasta rest in the hot water for another 3 minutes or until it reaches your preferred 'softness'. DO NOT stir the pasta after removing from heat as this causes it to break. After cooking strain quickly and serve still hot or, if using as a Tabbouleh or other salad rinse in cold water to quickly lower the temperature. Drain in a small holed colander, and add a spoon of olive oil. Suggestion: put into a food grade poly bag and place in 'fridge until ready to prepare your Tabbouleh or other salad serving.
Calories: 350 kcal
Fats: 1.4 g
of which saturates: 0.2 g
Carbohydrates: 78 g
of which sugars: 1.5 g
Fibers: 1.8 g
Proteins: 6.4 g
Salt: 0 g
© Drossa 2013