June 12, 2011
Posted by on
The other day, inspired by a newly-purchased can of Hungarian hot paprika, I thought I might make chicken paprikash. The usual accompaniment for that dish is spaetzl, a sort of egg noodle, so I went to the Web to see what gluten-free options existed. Most used some proprietary “GF flour” mixture and various ingredients that sounded better suited to a chemistry set than to the kitchen. Two recipes, however, caught my eye: one using glutinous or “sticky” rice flour commonly used for Asian dumplings; the other using buckwheat flour. On a whim I decided to try combined both those with regular white rice flour and proceeded as if making ordinary fresh pasta. Aside from being a bit yellowish green from the buckwheat flour, the result was excellent. I used Bouchard Family Farms white buckwheat flour but regular buckwheat flour should work as well. (Bouchard’s buckwheat flour is only available in the northeast or online. Note, though, that while a three-pound bag costs less than $6 at Hannaford’s, it is an outrageous $16 online.) The glutinous rice flour is readily available in most Asian markets or online.
Mix one-third cup of each flour with one-half teaspoon of baking powder. Form into a small mound on the countertop and make a well in the center. Add an egg (or two to three yolks—I only had one egg on hand) to the well and, using you fingers, incorporate the flour into it. When the eggs is completely mixed in add cold water a bit at a time until the dough hold together. Divide it into three or four small balls. Roll out each ball on a well-floured surface (use the regular rice flour) with an equally well-floured rolling pin until it is about one-eight inch thick. Square the rolled dough and cut into one-inch wide strips about 2 inches long.
Bring a large pot of salted water, preferably with a drainer insert, to a boil. Drop the pasta into the rapidly boiling water a few at a time. Cook for about five minutes or until all the pieces are floating. Drain and rinse in cold water. Turn onto a kitchen towel and allow to dry for a few minutes.
To serve, melt some butter in a large, non-stick skillet and toss the spaetzl, along with some freshly chopped parsley if you wish, for a few minutes until warm.