What to do when you can still make your favorite tomato sauce that is GAPS legal, or learned how to thicken gravy with a little yogurt, or just miss pasta because it sounds so exciting?
Here are a few different pasta methods:
Veggies that work best include:
- summer squash (zucchini, yellow squash, pattypan)
- kohlrabi, beets
- spaghetti squash
- winter squash
- process into tiny bits for "cous cous"
- sliver or chop into shreds
- run through a thin french fry cutter
- or peel into strips with a vegetable peeler (as pictured)
- soak 1 hr in salted ice water (best for summer squash, carrots)
- drop in boiling salted water (sum squash only needs a minute - Just cook till color changes.)
- use raw
- spaghetti squash should be baked for an hour, then you scrape out the "pasta" shreds
- winter squash can be eaten raw, but will benefit from baking or boiling - you want it a little underdone for pasta
Make super thin crepes with 1 tbsp water per egg, 2 eggs per person. Slice into wide long noodles after cooled somewhat. The trick to thin crepes in a greased, (but not over-greased) pan and a quick hand. Beat eggs with water and put in just enough to cover pan with a quick swishing around. Use med/low heat and flip carefully with a spatula. Don't worry if you utterly tear up the first few - theses are becoming pasta anyway. Make sure they cool flattened out, not folded, and cut after cooling.
see my recipe here.
Or just eat your sauce as a soup and skip the pasta :)
For those of you who can handle buckwheat (not GAPS legal, but technically a fruit, so some people can handle it when sprouted or soaked) this mom has details on how to make pasta with buckwheat flour.
Shared on Pennywise Platter Thursday.