Homemade Pasta with Forbidden Black Rice
Forbidden black rice, like black glutinous rice, makes an excellent substitute for squid ink in vegan pasta and risotto meals. Forbidden black rice is darker than the similar looking black glutinous rice. The former has translucent pearly inside compared to the chalky, opaque white of the latter.
To utilise black rice in traditional wheat pasta flour recipe, replace 1/4 of the flour with milled Forbidden black rice. This 1/4 substitution works for bean and lentil flours as well.
To make gluten free pasta using Forbidden black rice, use a recipe which calls for brown rice. Alternatively, try the Homemade Rice and Lentil Pasta from an earlier post, using a ratio of 1 part milled Forbidden black rice to 2 parts black glutinous rice flour for the rice component.
When cooked, the pasta turns purple. The intensity of the colour depends on the ratio of Forbidden black rice used. Do not over cook as the colour bleeds. A sprinkle of baking soda over the cooking water helps.
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2 Comments:
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Anthony,
Tuesday, March 28, 2006 4:50:00 pm
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2-minute Noodle Cook,
Wednesday, March 29, 2006 9:47:00 pm
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Having problems commenting? Use the contact form instead!That's a great alternative. What's it taste like?
The lentil was a bit strong tasting after cooking but lots of garlic and onion in the dressing or an Italian style sauce and the use of walnut oil in the pasta dough take care of the "bean" taste. Otherwise, the pasta takes on a chewy texture from the bicarbonate soda (baking soda).
The black rice and black glutinous rice have nutty tastes like brown or basmati rice, but not as noticeable as the lentil. The "sweet" aroma of black glutinous rice goes well with a cream and wine type sauce such as the one use in Paper Chef #16.
The good thing about the dough is that it can be rolled and cut in a pasta machine to 50 cm lengths. It is even possible to cut into thin Angel's hair strands.
Toasted glutinous flour, as used in Green Tea Pastries or baby food thickener may be used to improve handling, just like the expensive xanthan gum. Of course the use of hot water technique reduces the need for such additive.
The homemade pasta in this post and the preceding one made use of nutritious whole "grains" instead of highly refined starches as in some gluten free mixtures.
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