Tag: grain free noodles

PALEO & WHOLE30 FRESH PASTA BOLOGNESE AND MEATBALLS

PALEO & WHOLE30 FRESH PASTA BOLOGNESE AND MEATBALLS

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PALEO & WHOLE30 FRESH PASTA BOLOGNESE AND MEATBALLS

PALEO & WHOLE30 PERFECT MEATBALLS

In first pursuing a PALEO & WHOLE30 lifestyle, spaghetti and meatballs became the comfort food I missed most.  I thought about it often.  I realized I could not live without this classic Italian dish in my life.  In being committed to my anti-inflammatory lifestyle,  I prepared several types of grain-free noodles, including the processed ones made from vegetables.  Too hard or too mush were those noodles.  They simply did not provide, for me, that al dente pasta satisfaction that I desperately missed.  I tried Bolognese over zucchini and butternut squash spiral noodles.  Let’s just say the dishes tasted….healthy. 

I surfed Google and YouTube, finally discovering a few PALEO & WHOLE30 noodle recipes that I could make from scratch.  The recipes I preferred used almond flour.  I tested many of the recipes, over time perfecting my own.  I served my PALEO & WHOLE 30 noodles to family and friends, even to those who were not to following a grain-free diet.  Everyone loved the pasta!

My friends encouraged me to produce grain-free noodles commercially for customers.  I thought about this idea at great length and finally decided to take the plunge and start a company called FRESH DOH.

RECIPE TASTE PROFILE

The predominant taste sensation of this dish is umami, the 5th taste sensation.  This refers to the roundness and depth of flavour of the dish.  Umami occurs in this dish due to the tomato sauce and the beef.  

DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO AND DIRTY-WHOLE30)

With umami being the primary taste sensation due to the tomato sauce and beef, this dish sings out for a full-bodied red wine with enough weight and flavour to match.  Choose a wine, such as Zinfandel, Syrah/Shiraz, Cabernet, Merlot, and Malbec.  Make sure the red has at least 13.5% alcohol.  This higher alcohol contributes to the wine’s weight.

MAKING GRAIN-FREE NOODLES FOR THIS DISH

*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta.  FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes.  Roll by hand, not with a pasta machine.  Remember, the noodles don’t have gluten elasticity!  Don’t roll them too thin or narrow.  They will break.  But if they do, no worries.  Broken noodles taste just as delicious.  The noodles are thick and chewy and ideal for this Japanese noodle cold salad. The noodles have their very own taste profile.  They resemble udon noodles and have that wonderful chewy density.   

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.

 

SECRETS TO MAKING PERFECT DOH:

Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.

Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.

Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.  

The noodles expand in boiling water so cut them thinner than usual.

Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.

Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster and better incorporated.

Be gentle in working with both raw and boiled noodles as they can easily break.

Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles! 

Here is a video to show you how to make the noodles:

 

  • Author: FRESHDOH
  • Prep Time: 15
  • Cook Time: 1.5 hours
  • Total Time: 1.45
  • Yield: 4 to 6 1x
  • Category: PALEO & WHOLE30
  • Method: SAUTING, BAKING, BOILING
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

MAKE-AHEAD MEATBALLS

2 pounds ground beef (preferably grass-fed)

1 pound ground pork

4 cloves garlic minced

1 egg

1 tablespoon chopped fresh parsley

1 tablespoon dried oregano

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

Preheat oven to 400°F.  Line two baking sheets with foil set aside.  In a bowl combine all ingredients and mix well.   Shape mixture into equal-sized balls, about 2 tablespoons each.  When shaping balls, don’t pack them too tightly or they may become tough.  Arrange on the lined baking sheets, about 12 per sheet.  Bake in the oven for about 20 minutes, or until cooked through.
Allow the meatballs to cool completely.  Add meatballs to your dish and freeze the remainder if any left.  After cooling, separate into desired portions and seal in freezer bags or food saver bags and freeze.

PASTA AND BOLOGNESE SAUCE

Serves 4

1 tablespoon olive oil

3 red onions, peeled and chopped

3 cloves of garlic, minced

3 sticks of celery, trimmed and chopped into 1/4 inch pieces 2 sprigs of fresh rosemary, stems removed

2 Whole30 approved bacon slices, cut into small pieces

1⁄2 pound lean ground beef (preferably grass-fed)

3 cans (400 g) low sodium, sugar-free chopped tomatoes

1 tablespoon tomato purée (sugar-free)

1/4 cup of cashew cream (optional) 

1 tablespoon red wine vinegar

2 dried bay leaves

1 cube gluten-free beef stock

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix

1 teaspoon olive oil

Vegan Parmesan (for garnish)*

Freshly ground black pepper to taste (optional for seasoning)

Fresh Italian flat-leaf parsley (optional for garnish)

*Click this link for vegan Parmesan Recipe:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-3-minute-vegan-parmesan

Instructions

Warm meatballs.  In a sauté pan over medium-high heat, heat olive oil. Add onions, garlic, celery, rosemary, and bacon. Cook, stirring occasionally, for 10 minutes or until bacon is crisp and onions are soft.

Stir in ground beef. Turn up the heat to high and cook for 5 to 10 minutes, or until browned. Add tomatoes, tomato purée, cream, vinegar, and bay leaves.

Crumble the stock cube in 1⁄4 cup of boiling water. Add stock water to the tomato sauce mixture. Season to taste with pepper. Reduce heat to low and simmer for at least an hour, stirring occasionally. Remove bay leaves. Keep hot.

Make noodles as per FRESH DOH Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.

Divide noodles between plates.  Cover with sauce and add meatballs. Garnish with vegan parmesan.

Keywords: paleo, paleo recipes, paleo dinner, Whole30, Whole30 recipes, Whole30 dinner, gluten free, gluten free recipes, anti-inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine, gluten free and wine, grain free and wine


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