The combination of oat and tapioca make for a nice, chewy pasta, and the gemelli provide a lot of ridging to hold onto the rich sauce. The cremini mushrooms, artichokes, and spinach add flavour, colour and nutrition. The recipe easily doubles.
For the sauce
1 large red pepper
1 scallion, minced (reserve 2″ green for garnish)
1/2T fresh garlic, minced
1/2t dried oregano, rubbed
1/4t dried thyme, rubbed
4 medium cremini mushrooms (about 50g), coarsely sliced (about 1/4″)
1/2 cup artichoke hearts
1T sun-dried tomatoes, chopped (the dehydrated kind, not the kind packed in oil)
1T nutritional yeast
1/2 cup spinach, coarsely chopped (reserve a few tablespoons for garnish)
Sea salt and black pepper to taste
For the noodles
1/2 cup scant gluten free oat flour*
1/2 cup scant tapioca flour
1T masa harina (corn flour)
1/4t coarse sea salt
1/2 cup boiling water
Start the sauce, then the make pasta. Preheat the oven to 450F (or use the traditional charring method if you have a gas stove). Lightly oil and roast the red pepper and roast until the skin is nicely charred. Remove from the oven and let cool. While the red pepper roast,
start the pasta. Mix the flours for the pasta with the course sea salt. Whisking as you pour, add the boiling water. Be careful; it will be quite hot, but keep mixing. This will result in a crumbly dough. That’s fine — it will continue to absorb flour.
Turn the dough out onto a cutting board, and as soon as its cool enough for you to do so, knead as you would a regular dough until all the flour is absorbed and you have a smooth, pliable dough. Let rest 2 minutes. Roll out on a floured board until in a rectangle until the dough is 1/8″. Slice width-wise in 1/4″ lines. These can be a little larger and thicker than wheat gemelli. They won’t plump as much while cooking.
Roll the pasta on the board (or between your palms), loop in half (end to end), close the ends with a pinch, and then twist by rolling the folded pasta away from you with the right hand and toward you with the left. Be careful, oat flour makes for a more delicate dough. Repeat until all the dough has been rolled. Keep your dough under a warm we cloth while you work if you find it starts to dry out. Once the noodles are rolled, let them stand about 10 minutes to dry.
In a large pan, bring the water and sea salt to a light simmer. Then slice the strands in 1 1/2″ slices to make the gemelli. Add the gemelli to the water and stir lightly.
Simmer the pasta for 2-3 minutes or until the gemelli are floating. Don’t boil and don’t overcook. Drain the pasta and rinse with cold water. Let stand 20 minutes to cool and dry. Rinse with a little cold water every few minutes to avoid sticking while you make the sauce.
In a frying pan with a lid, bring the oil to heat with the sea salt on medium high. Add the scallion and herbs and saute for 2 minutes. Add the garlic and saute for another minute. Add the mushrooms and artichoke hearts. Saute for 5-7 minutes until the pan starts to brown. While the mushrooms saute, peel, core, seed, and chop the red pepper. Puree it with the sun-dried tomato. When the pan starts to brown, add the pureed red pepper and deglaze the pan. Cover, reduce heat to medium low and simmer about 10 minutes.
When the sauce is ready, rinse the pasta with warm water to warm and drain. Add the pasta to the sauce. Add the nutritional yeast and chopped spinach, reserving a few tablespoons for garnish. Stir gently to coat the pasta in the sauce. Remove from heat. Let stand 5 minutes to let the spinach wilt. Season to taste. Plate and garnish with spinach and scallion greens sliced on a diagonal, and serve.
*Oats are naturally gluten free, but there can be issues of cross-contamination during production with flours that contain gluten.