Grain-Free Homemade Pasta with Mezzetta Pasta Sauce, gluten-free, nut-free

Years ago, I traveled to Italy and had the best time of my life visiting, Florence, Rome, and Venice. I loved everything about Italy, the history, the architecture, the food, the espresso and the people. It's just wonderful there and I hope to go back some day.

One of my favorite memories of the trip is how at the restaurants we would sit at long tables with the locals and the waiters would pass family style plates of antipasto, pasta, and many other beautiful dishes for everyone to share. I will never forget how fun that was and how good the food tasted.

When I heard how Mezzetta Napa Valley Homemade pasta sauce is made it reminded me of my time in Italy and the wonderful homemade food I enjoyed. I couldn't wait to try this new gluten-free pasta sauce!

I found Mezzetta's pasta sauce at my local grocery store, brought it home and cracked it open. Immediately you see the olive oil on the surface and the thick chunks of tomato. I ate a big spoonful right out of the jar. Even cold it was delicious!

My go to Italian meal is always pasta, but lately I'm eating grain free and I haven't had a good plate of pasta for ages.
Mezzetta pasta sauce inspired me to make my new Homemade Grain-Free Pasta. I wanted to make a grain-free, great tasting egg noodle that has the strength to simmer in the pasta sauce and it worked! The new pasta and the sauce made the perfect family meal. My family loved it! 

Mezzetta Napa Valley Homemade Pasta Sauces have No Sugar added, No Tomato Paste, are Non-Gmo, Gluten-Free, Vegan and Cholesterol Free.

The ingredients in the Tomato & Basil are, California Plum Tomatoes, Imported Olive Oil, Fresh Onions, Fresh Garlic, Fresh Basil, Sea Salt & Spices and that's all! #FallforFlavor

I used Bob's Red Mill Garbanzo Bean flour. It's gluten-free, organic, high in protein and Non-GMO! Together with the eggs and pysllium it made a wonderful tasting and sturdy noodle.

I put the ground psyllium husks on the board first, the flour over the top and make a well in the flour. Add the eggs and salt and beat with a fork. The psyllium husks mix in to add texture and body to the noodle.

At the beginning, you will be incorporating the flour on the board to create a sticky ball. Scroll down to see the recipe and follow the instructions on scraping and kneading. Your dough should look smooth and firm after kneading.  Wrap the disc and let it rest while you put your feet up with a glass of wine.

Generously flour your board and your rolling pin! Each time I roll, I flip the dough and flour the board to keep it from sticking. If it sticks, use a large metal spatula or bench knife to lift the stuck portion.

Be sure to shake off the excess flour before cooking. Isn't it beautiful?

The noodles only take 2 minutes or less to cook. Heat your sauce before you put them on to boil. Cook noodles until just al dente and then add them to this beautiful pasta sauce for a minute or two.

Thick, chunky and delicious! Mezzetta pasta sauce tastes incredible because it's homemade!

I can't wait to hear how you like my grain-free pasta recipe! 

Have you tried Mezzetta Pasta Sauces? Which one is your favorite?  #FallforFlavor

On to the Giveaway! You don't want to miss this!

Enter daily here to Win the Perfect Pasta Night Giveaway! Grand Prize includes a $500.00 grocery gift card!

Here's the recipe!

Ingredients:

1½	cups Bob's Red Mill Garbanzo Bean (chickpea) flour, divided
1	tablespoon ground psyllium husks
2	large eggs
½	teaspoon salt

Instructions:
 1. On a hard smooth work surface, make a pile of the psyllium husks in the middle and mound 1 cup of chickpea flour directly over the top; with your finger make a well in the middle. Reserve the additional 1/2 cup flour for dusting.
2. Crack 2 eggs into the well. Add the salt and using a fork, beat the eggs without incorporating too much of the flour.
3. Gradually incorporate the flour into the beaten eggs until a sticky dough has formed. Scrape excess dough from fork and fingers.
4. Begin to fold the rest of the surrounding flour into the dough with a bench knife or metal spatula, scraping up from the board, until dough can form a messy ball. This takes 2 to 3 minutes.
5. Sprinkle the dough with a bit of the reserved flour, knead the dough for 3-5 minutes, adding more of the reserved flour to the board as needed, until it is smooth.
6. Shape the dough into a disk, wrap with plastic wrap, and allow to rest on the counter for about 30 minutes.
7. Flour your work surface and rolling pin.
8. Unwrap rested dough and cut in half, start to roll out the dough. Flip and flour often to keep it from sticking. Roll it out into a sheet that is about 1/8-inch thick.
9. You can now proceed to cut out the dough using a knife or pizza cutter into the shapes that you prefer. Add a little flour to a large plate and toss your cut noodles as you add them to prevent sticking. 10. Cover the cut dough with plastic wrap or a kitchen towel to prevent drying until ready to cook. You can also freeze on a tray until solid, and pack in airtight zip-lock bags.
11. To cook, put the pasta in a large pot of boiling salted water. Cooking time will vary depending on how thin your pasta is, but it should be ready in less than 2 minutes. When the pasta rises to the surface, take a piece and taste it. You want some bite to it without the pasta falling apart.
12. Drain and enjoy.
13. Note: You can refrigerate wrapped disk for a quick meal the next day. Just set disk on counter until room temp for easier rolling.