Homemade Pasta
From Bette Hagman's The Gluten Free Gourmet, with modifications
1/3 c tapioca starch
2 T potato starch
1/3 c cornstarch
2 T rice flour
1/2 t salt
1 T xanthan gum
2 eggs
1 T olive oil
Combine the tapioca starch, potato starch, cornstarch, rice flour, salt, and xanthan gum, then make a well in the middle. Mix in the eggs and oil and stir until combined. Dust your hands with rice flour and knead the dough into a ball, dusting with more rice flour as necessary. Roll very thin (as thin as you can) and cut into rough rectangles about 3"x5". Bring a pot of water to boil, with 1 t of salt and a splash of olive oil. Cook noodles 8-10 minutes, then break off a corner and taste to see if they're done.
Drain, then run under cool water to make cool enough to handle.
Sausage and mushroom tomato sauce
1 lb hot sausage
1 T olive oil
1 container (8 oz or so) mushrooms, sliced
2-3 cloves garlic, minced (or more)
1 onion, diced
1/2 c red wine
2 cans (28 oz) tomatoes, diced or crushed
1 t sugar
2 bay leaves
1 t oregano
Brown the sausage in the olive oil, then remove to a bowl. Cook mushrooms, garlic, and onion over medium heat, then add meat back to pan. Stir in red wine and let cook a minute, then add tomatoes, sugar, bay, and oregano. Let simmer for 20 minutes.
Vegetarian? Omit sausage, and stir in a package of thawed, frozen spinach 5 minutes before the sauce is done.
Lasagna
1 batch lasagna noodles, above
sausage and mushroom tomato sauce
1 c ricotta cheese
1 1/2 c grated mozzarella cheese
1/2 c grated parmesan cheese
Preheat oven to 350. Lightly oil the bottom of your lasagna pan, then lay down a bit of sauce. Lay on top a layer of noodles, then top with more sauce. Drop teaspoonfuls of ricotta around on top of the sauce, then sprinkle with mozzarella and parmesan cheeses. Repeat, starting with noodles, until all noodles are gone, then end with a layer of cheese. Bake 20-30 minutes, until bubbling and slightly browned.
