These little snacks have a crunchy exterior and a gooey cheesey interior, with a hint of woody rosemary and a spicy tang. A great accompaniment to a bottle of rosé for an aperitif with your mates.
I LOVE pasta. And that’s a fact. So it has been my mission for quite a while now to find the perfect gluten free pasta recipe. I have tried every flour and every combination possible, never satisfied of the end result. And, once again, after trying every alternative, I came to the conclusion that Dove’s Farm is always right. I followed their recipe to make this batch and the result is great. It’s not a perfect recipe since the dough is quite sticky and a little frail – you probably won’t be able to roll it past 3 on a pasta machine, but for tagliatelle; it works perfectly well.
When I went to Isreal last Spring, I found out that there was a big buzz about this young girl who had figured out how to make really good gluten free bread – and what she used was simple : potato starch! Do not know why I never thought of that, anyway, it is genius. Her gluten free flour mix is now sold everywhere in Israel and used to make most gluten free breads and they are DELICIOUS and have an amazing gooey texture.