The Naked Chef and Pasta

Jamie Oliver in his book The Naked Chef has some very interesting (gluten) pasta recipes that I want to adjust to make some gluten-free pasta. I bought a pasta press that can press out lasagna, spaghetti and fettucini. I doubt if, with gluten-free pasta dough, the angel-hair attachment will work, but ah well. I also bought a three-size kit for making stuffed pasta as in small fold-over stuffed wraps or the larger stuffed sandwiches/pot-pies. Now, I just need a big kitchen and a lot of time to experiment with pasta doughs and consistencies, but these are the Jamie Oliver recipes that I'd like to convert to gluten-free:

Everyday Quick Basic Pasta Recipe (p 47)

(serves 4)

1 lb bread flour (3 1/2 - 4 cups)
5 fresh large eggs
semolina flour for dusting

Special Pasta Recipe (p 47)
(serves 4)

1 cup bread flour
2 1/2 cups semolina (or bread) flour
2 large eggs
9-10 large egg yolks
semolina flour for dusting

And then here are the variations to make interesting, exotic and/or tastier pastas that are flavored and only need a simple olive oil base with vegies or even a sprinkling of "cheese", spinach and tomatoes.

Herb Pasta

Add 4 good handfuls of finely chopped fresh herbs (one variety or a mix) at the same time the flour is added. Proceed with the basic recipe.

Beet Pasta

Remove 2 of the eggs from the basic pasta recipe and replace with roughly the equivalent amount of beets, peeled and pureed. Proceed as in the recipe, possibly having to adjust the flour to achieve a smooth, silky consistency.

Spinach Pasta

Remove 2 whole eggs from the basic recipe. Add approximately 11oz spinach, which has been blanched, squeezed dry (in a dish towel perhaps) and finaly chopped or pureed. Proceed as in the recipe, possibly having to adjust the flour to achieve a smooth, silky and elastic consistency.

Pepper Pasta

Add 1 level tablespoon of freshly ground black pepper. Proceed as in the basic recipe.