Thermomix Pasta Bake Recipes = Comfort
In Episode 148, we’re diving into comfort food. We think a pasta bake made with your Thermomix just screams ‘comfort’. We’ve got 3 delicious pasta bakes in this episode which are sure to cover all the bases.
For Mother’s Day Bec got a whiz bang Philips Pasta & Noodle maker. We absolutely love it BUT our grain free pasta recipe wasn’t working in the machine. It was just too wet, so after many a trial and error we’ve developed the perfect Thermomix grain free pasta recipe that will work in the Philips Pasta Machine.
Grain Free Pasta Recipe for The Philips Pasta and Noodle Maker
- 200g potato starch
- 150g tapioca starch
- 3 eggs
- 2 teaspoons xanthan gum
- 40g olive oil
- 5 teaspoons water (exactly 5 tsp)
|Add the potato starch (200g), tapioca starch (150g), eggs (3), xanthan gum (2 tsp) and oil (40g) to the bowl and process Speed 6 / 10 seconds. thoroughly scrape down the sides (especially at the bottom of the bowl).|
|carefully add water (5 tsp) and process using the kneading function / 10 seconds.|
|You should get a pebble like consistency to the dough. Pour this into your Philips Pasta & Noodle Machine and set to extrusion only. It should take 2 x 3 minute extrusions to get all of the pasta through and it makes around 550g of fresh grain free pasta.|
Now you absolutely do not need fresh pasta for these pasta bakes. Dried packet pasta will work an absolute treat. Here are the recipes we came up with:
This recipe is featured in The Comfort Issue of The 4 Blades Magazine (which is being release at 8pm on the day that this podcast goes out). This is an old fave of Bec’s from when she used to eat gluten and dairy way, way back in the day.
This is so delicious.
These giant pasta shells can be a bit difficult to find. You may need to source an Italian deli in your local area.
Spinach and Ricotta is such a classic Italian filling, baked in the tomato sauce with these special pasta shells makes this dish really special.
Mac and Cheese is a classic! So much so, we featured this recipe in The Classics Issue of The 4 Blades Magazine. It’s also available on Peta’s brilliant blog too. We made this with gluten free short penne pasta as gluten free macaroni is quite difficult to find. It worked great!
Cheese, pasta and bacon is sure to go down an absolute treat!
This is a new recipe on the blog and it’s a ripper. It makes a heap and is full of delicious surprises. With bites of roasted pumpkin, chicken and toasted pine nuts mixed through a deliciously creamy white sauce this recipe is a winner.
What’s really cool about this recipe is that it can quite easily be made dairy free while still remaining beautifully creamy.
At the end of this week’s show we announce that Episode 150 is coming up and that after 4 years… Episode 150 will be our big finale of the podcast!
Don’t be too worried though, it does not spell the end of The 4 Blades – not by a long shot. We’re simply going to be doing some experimenting (which we love to do) to see how best to connect with you all. We LOVE to help people grow their kitchen confidence by making the most out of their mixers and we want to do that as effectively as humanly possible.
We want episode 150 to be full of really useful content and we want you to be involved. So we’ve set up a page where you can leave as a little voice message. We would LOVE for you to leave us a short message letting us know who you are, where you’re from and your favourite podcast episode, recipe or moment. We’ll pick a handful of messages to be played on the show. So this is your chance to be on The 4 Blades podcast with us!
Stay tuned though as we have another ripper show coming up next week and HEAPS more to come in some form or another in the weeks following episode 150.
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes. Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!