The Flying Spaghetti Monster visited me tonight!
I hope you are all having a fantastic holiday season, whatever you celebrate.
So, on to the Flying Spaghetti Monster. Well, it’s just spaghetti and meatballs. Of course, what that means is I made both the noodles and the meatballs from scratch. I do this kind of thing sometimes. I find that it is very rewarding for me to take the time it can take to make things from scratch. I mean, really, who makes spaghetti?? Do most people make meatballs anymore? I think we all should. Of course for those of us who are gluten-free buying premade meatballs is out of the question, so we certainly should. Sure, there is gluten-free pasta out there, and I’m sure there is spaghetti, but buying a box of pasta is not as interesting as taking the time to make your own. (It is a lot faster though, so if time is an issue you know what to do!)
1 pound of ground turkey (sure, you could use beef, veal and pork, but this was what was in the budget)
1 clove garlic minced
1/2 small onion minced
herbes de provence
salt and pepper
1/4 cup grated asiago
1 tablespoon tomato sauce
Combine everything in a bowl except for the breadcrumbs. Once you have everything mixed together, add a small amount of breadcrumbs, and mix a little more. You want it to form a sticky ball, but not be too wet. Add a little less than you think, because you should let this sit for a few minutes. As the breadcrumbs absorb moisture you’ll see why you stopped before you thought you were done.
Next take a small amount and form the meatballs. They should be about the size of a walnut. Once you have used up all of the meat heat a couple of tablespoons of oil in a skillet, and brown them. When you do this, keep the heat no higher than medium, and leave them alone. Once they are browned on the side they will be easy to move. If you try to move them early they will stick, and come apart.Once they were browned I poured a little white wine to degalaze the pan a bit, and added my tomato sauce. I picked up a jar of roasted garlic tomato sauce at a local supermarket, and it was tasty. Nothing outrageous, but it worked. I brought this up to a simmer, and put the lid on the skillet, and let it simmer. You always want the sauce waiting for the pasta. Of course while I was browning the meatballs I got rolling on the pasta. (Sorry about the punishment there. No, not really.)
1 cup flour blend Four flour bean mix from Bette Hagman
2 tsp xanthan gum
1/2 tsp salt
1 tbsp vegetable oil
Combine the dry ingredients in a bowl, and mix them together. Whisk the eggs and oil together, and then pour them into the flour. At this point I find it easier to just use my hands, and mix this together. Just get in there, and mix. The trick is that the liquid will only take as much flour as it will take. If there is extra flour left in the bowl leave it there. If it is too sticky you can add a little bit of cornstarch. Dust your nice clean counter with cornstarch, and lift out the dough ball. I find it easier to deal with if I divide the dough in half. Roll out the dough as thin as you can. It plumps up quite a bit when you cook it. Then slice it into strips to make your noodles. Obviously, it is not exactly spaghetti noodles, but it is close enough for rolling it out by hand. Hopefully you’ve had a pot of salted water on so that it is boiling already. Drop your noodles in, once it is up to a boil give it 5 to seven minutes. Drain the pasta, and put it on a plate, and top with your meatballs, a little asiago, or parmesan cheese, and enjoy His Noodliness!
Happy Holidays, whatever you celebrate!
This entry was posted on December 20, 2010 by thepantryraider. It was filed under Uncategorized and was tagged with cook from scratch, Flying Spaghetti Monster, Food, gluten free, Henry Hill, meatballs, Pastafarianism, spaghetti, spaghetti and meatballs.