Homemade Rice Flour Pasta with Tomato Sauce
The combination of pork and shiitake mushrooms bring out the full-bodied rich umami flavor to this tomato sauce with a hint of soy sauce. Lotus roots can be purchased at Asian grocery stores or substituted to water chestnuts or other vegetables with some crunchy texture.
Ingredients
For the pasta
| 1½ cups (260g) | rice flour |
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| ⅓ cup (60g) | potato starch |
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| ¼ teaspoon (1.5g) | salt |
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| 2 tablespoons (30g) | kabocha or pumpkin purée |
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| 1 cup (240ml) | hot water |
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| 1⅓ teaspoons (6ml) | olive oil |
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For the sauce
| 1½ tablespoons (20g) | butter |
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| 1 teaspoon (5g) | garlic, minced |
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| 4oz/120g | pork loin, sliced thin and roughly chopped |
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| 1 (100g) package | shimeji or other mushrooms, separated (about 1 cup) |
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| 5-6 pieces (80g) | shiitake mushrooms, sliced (about 1 cup) |
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| ½ root (80g) | lotus root or water chestnuts, sliced and cut in half (about ½ cup) |
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| 2-3 (300g) | tomatoes, peeled in hot water and diced(about 1 cup) |
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| ⅓-½ cup (80-100ml) | Japanese or Chicken broth |
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| 1½-2 tablespoons (27-36ml) soy sauce | |
| Freshly ground peppers for garnish | |
| Chopped parsley for garnish | |
Directions
For the pasta
In a medium bowl, mix rice flour, potato starch, and salt. Add pumpkin puree to the mixture.
Add the hot water to the dough in 3 increments, using a spatula. When cool enough, knead by hands until smooth.
Add olive oil and continue kneading. Add some rice flour if the dough is too soft. Form the dough into a ball, wrap tightly in plastic, and rest the dough at room temperature for 30 minutes.
For the sauce
In a skillet over medium high heat, add butter and garlic. When fragrant, sauté pork. When the pork starts to brown, add the mushrooms, lotus roots, and tomatoes. Mix in the broth and soy sauce. When the sauce thickens, set aside.
Boil water in a large pot. Unwrap the pasta dough. Cut into 0.2oz (5g) pieces, or the size of a thumb nail. Flatten them with hands to make thin sheets, and roll each sheet into tubes. Boil the pasta for two minutes longer after they float onto the surface. Drain. Toss the pasta over the sauce mixture.
Combine the pasta and sauce gently. Top with peppers and parsley. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.