Tag: green bean

Gluten-free baked pasta (Easy and delicious recipe) Tavolartegusto – Gordon Ramsay’s version

gluten-free baked pasta sauce - Recipe by Tavolartegusto

There Gluten-free baked pasta it’s a first course super tasty, variant of classic baked pasta. Made with gluten free ingredients which makes it suitable to all the family, gluten intolerant , celiacs but also those who simply choose a healthier version, light And digestible of one of the cornerstones of Italian cuisine without sacrificing taste !

For the happy preparation just choose a format gluten-free pasta: penne or rigatoni. Then make the classic tomato sauce with meatballs and enrich with the magnificent super gluten-free Bechamel velvety! to complete, mozzarella cheese, parmesan, basilquality extra virgin olive oil and gluten-free baked pasta it is ready to cook. Thanks to all tricks illustrated step by step it will come out gratinated And stringy just like the traditional version! Believe me its goodness it will make you forget that you are giving up gluten. A bit like it was for Pizza and Focaccia you loved madly! In the process you will find some variations very delicious to make one every time Original and delicious gluten-free baked pasta! Perfect as a first course Sunday with familyfor the more special occasions like Christmas, Easter and if there’s a few slices left over, that’s it wonderful even the next day.

How to make gluten-free baked pasta

First of all, cut the mozzarella into cubes, let it drain and set it aside.

Then prepare the sauce:

Pour the tomato puree into a pan, diluted with 2 – 3 pieces of water with which you have cleaned the bottle, 2 tablespoons of oil and fresh basil.

Cook with the lid on for about 15 minutes over low heat, season with salt and add more basil at the end of cooking and leave to cool.

gluten-free baked pasta sauce - Recipe by Tavolartegusto

While the sauce is cooking, prepare the gluten-free Bechamel:

mixing the rice flour with the butter with a hand whisk in a saucepan over medium heat, until it thickens into a cream. Then slowly pour in the milk, stirring constantly with a hand whisk and wait for it to congeal into a creamy sauce, add salt and nutmeg at the end. then cover with a contact film:

gluten-free bechamel for gluten-free baked pasta - Recipe by Tavolartegusto

Finally, focus on the meatballs:

First of all, mix all the ingredients together, evaluating whether to add a few more teaspoons of milk or an extra sprinkling of gluten-free breadcrumbs depending on the consistency! Then make meatballs measuring 1.5 cm. Fry in boiling oil or sauté in a pan with 3 tablespoons of extra virgin olive oil for 1 minute:

gluten-free baked pasta meatballs - Recipe by Tavolartegusto

Assemble and cook the gluten-free baked pasta

First of all, drop the chosen gluten-free pasta into boiling water and coarse salt. Cook for half the time indicated on the package. It must be semi-hard and very, very al dente.

Then drain it and place it in a pan that you have previously cooled in the fridge. Finally, season it with just over half of the tomato sauce, 1 tablespoon of parmesan, basil and almost all the meatballs.

Mix well. Then in a baking tray on which you have sprinkled a layer of sauce, add a first layer of seasoned gluten-free pasta, half mozzarella, a little sauce, a few spoons of gluten-free bechamel, basil and parmesan.

Finally add a second and final layer of pasta, a little sauce, scattered spoons of béchamel sauce, the leftover meatballs, more mozzarella (set aside a handful), a light sprinkling of parmesan and basil:

gluten-free baked pasta to bake - Recipe by Tavolartegusto

Then cook in a static oven at 180° for about 35 minutes on the medium side. After 25 minutes, open the oven, add the mozzarella in the holes on the surface, a drizzle of oil on the surface for gratinating and a small sprinkling of parmesan. turn on the grill and complete cooking.

Remove from the oven and serve.

Here she is Gluten-free baked pasta streamlined and exquisite

gluten-free baked pasta - Recipe by Tavolartegusto

Variants Gluten-free baked pasta

From this classic version you can create tasty variations and instead of meatballs And the tomato sauce you can make a gluten-free baked pasta with Ragu

or vary it and make an important and delicious sauce such as Neapolitan Ragù or the very creamy sausage sauce.

You can also prepare a version of gluten-free baked pasta blank without tomato. Following the procedure of white baked pasta or pasticciata with bechamel.

Finally, with gluten-free pasta you can make a tasty pan of gluten-free vegetarian baked pasta with vegetables to taste or with pumpkin.


You can store your pan either raw in the fridge for 1 day or cooked for 2 days. Reheat in the oven or microwave and it will be as tasty as freshly made.

Finally, you can also proceed to freeze it in practical single portions and then defrost in the fridge before heating it.

Also discover all the other gluten-free recipes

Lasagna roses, you’ll make a great impression! – Gordon Ramsay’s version


The lasagna roses I am a creative and charming interpretation of the classic Italian dish, lasagna. This aesthetic variation not only adds a visually appealing touch to the presentation, but also offers a delicious way to enjoy a traditional dish in one elegant and inviting shape.

The preparation of the lasagna roses begins with the classic lasagna pasta, which is cut into wide strips and cooked al dente. The stripes then come stuffed with a tasty filling of béchamel, ragù and grated parmesan.

Once stuffed, the pasta strips are roll up carefully to create small “rose“. These are placed on a baking tray, where they can be placed on a bed of tomato sauce or bechamel and then baked au gratin. During cooking, the lasagna roses become compact, mixing the flavors of the filling with the pasta.

The beauty of this presentation lies inI wait visually captivating of roses as they emerge from the oven. The thin layers of dough are wrapped around the filling with a crispy browning on the surface.

Not only lasagna roses satisfy the palate with their rich and satisfying flavor, but they also represent a versatile option to adapt to different tastes And dietary needs.

They can decline into vegetarian versionswith a filling of vegetables, cheeses and bechamel, or in more traditional versions with meat, fish or ham.

They are ideal for Special occasions as elegant dinners, festive lunches or to surprise guests with an artistic and inviting dish.

Let’s see the recipe together!


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Homemade French baguettes recipe: crunchy and honeycomb bread – Gordon Ramsay’s version

how to make french baguette at home

How to make baguettes at home

Watch the video to make French baguettes at home, the detailed procedure in this video will guide you!

These homemade French baguettes have a soft, hole-filled interior and a crisp, golden crust. While it’s a challenge to make “real” French baguettes at home, this version is probably the closest to an artisanal bakery version you can find.

The ingredients of baguettes are few and simple: flour, water, salt and yeast. It’s the baker’s technique that transforms an average baguette into an excellent baguette. Don’t expect perfection on the first try, but the more you practice baguette preparation and cooking techniques, the better your homemade baguette will be.


  • 550 g of 0 flour
  • 8 grams of brewer’s yeast or 4 grams of powdered yeast
  • 12 g of salt
  • 400 ml of water at room temperature


The traditional French baguette is made of flour, water, yeast and salt. It’s fascinating how these four simple ingredients produce a beautiful, flavorful, crunchy baguette. Even more fascinating is the fact that different bakers, using the same ingredients, can make baguettes that sometimes differ substantially from each other.

Until about a century ago, making sourdough bread was the norm for French bakers. Later we opted for a mixture of natural yeast and brewer’s yeast, which made the crumb lighter and more open. Lately, many bakeries are looking for efficiency and switching to using brewer’s yeast, as using natural yeasts requires more work.how to make french baguette at home


As already mentioned, many French baguettes, although using the same ingredients, differ in appearance and taste. This is largely due to the process used. You can proof the dough very quickly using hot water and lukewarm room temperature, but it will lack flavor. By slowing down the fermentation process, known as cold retardation, you get a complex flavor and better taste.

So, the way you ferment the dough, the length of the delay, the leavening, the shape, the cutting and the baking are all factors that contribute to the appearance and flavor of the final product.


This recipe for making baguette at home requires brewer’s yeast with a hydration of 75% (i.e. the ratio between water and flour), very little yeast, just kneaded, folded four times in an hour and then placed in the refrigerator for 21 hours. He also added that the baguettes are not fully risen when they are baked, it is the wet dough and the very, very hot oven (480F) that cause the baguettes to bulk up.


Another tool you will need is the bread knife. It is essential for scoring baguettes. We use a serrated bread knife to make nice marks, but a blade will be much easier for novice bakers.


The first step involves mixing all the ingredients in a bowl and letting them rest for about 10 minutes, followed by 3 stretches and folds over an hour and a half, approximately every 30-45 minutes. In each iteration of stretching and folding, pull one side of the dough and fold it over itself. At the end of each iteration, I take the ball of dough and flip it over.

Do this in a warm room to start the yeast’s activity, otherwise the dough will struggle to rise in the refrigerator. Examine the surface of the dough before placing it in the refrigerator and look for small bubbles and a slight smell of sour milk. If both are observed, the dough is ready to be placed in the refrigerator. If not, I let it sit at room temperature for another half hour to an hour.


Turn the dough out onto a lightly floured surface. Divide into 3 equal pieces, form rectangles and leave to rest for 45-60 minutes.

Roll out into rectangles and roll each rectangle as shown below. Starting from the longest side, fold it inside the rectangle and seal the seam with your thumb. Be careful not to degrease the dough. Repeat two more times until a cylinder is formed.

Seal the seams with the palm of your hand and stretch the cylinder to the desired length by rolling it gently with your hands.


Once the baguettes are in the oven, reduce the temperature to 200. Bake for about 15 minutes, remove the baking sheet, rotate, and bake another 15 minutes at 450F, until deeply browned.

If the Cucina Geek baguette recipe turned out well for you, also try the no-knead bread, wholemeal bread and homemade pizza

What type of flour to use to make baguette?

We use 0 flour

How do you make a baguette?

Making baguettes is not too complicated but you need to make the famous FOLDS and a fairly long leavening.

What is the secret of the French baguette?

Even in France everyone uses the same ingredients, but the secret lies in the folds and the waiting.

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