Gluten-Free Italian Classics: Pasta, Pizza & More
Kristine Kidd
Class Preview
1:01
- In-depth Instruction; over 127 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Cooking Purchased Gluten-Free Pasta
13:38
Meet gluten-free cooking expert Kristine Kidd and learn about the Italian classics you'll master in this class. Kristine gives an overview of the flours, grains and starches commonly used in gluten-free cooking and reviews some of the gluten-free pastas you can buy. Learn tips for cooking these pastas, as well as how to make an easy and flavorful roasted tomato sauce.
Gluten-Free Pasta From Scratch
22:00
Fresh, homemade egg pasta can be gluten-free! Kristine mixes up some dough and discusses the consistency and texture to look for before kneading it. See how to roll out the dough to an even thickness using a rolling pin and pasta machine, then cut it into fettuccine, Kristine's favorite pasta shape. Your gluten-free pasta can be dried and stored, or cooked immediately with a delicious wild mushroom sauce. Kristine will show you how!
Gluten-Free Ravioli from Scratch
18:23
Mix up a creamy ricotta and fresh herb filling for ravioli, made from the dough you prepared in Lesson 2. Kristine explains how to roll out, fill and cut the ravioli into squares. You can freeze the ravioli or cook them within a few hours, serving them with a rich ragù -- a simmered meat and tomato sauce.
Gluten-Free Spinach Pasta
15:16
Make your fresh pasta festive with the addition of spinach! Kristine shares a recipe for a ricotta and prosciutto filling, then demonstrates how to mix, roll out and cut your spinach dough into round ravioli. Serve your ravioli with a San Marzano tomato sauce and grated Parmigiano-Reggiano. Delizioso!
Gluten-Free Eggplant Parmesan
16:53
Breadcrumbs are a key ingredient in eggplant parmesan, so using gluten-free bread brings this hearty dish within reach. Cook along with Kristine as she simmers a rich tomato sauce and shares tips for selecting, breading and roasting the eggplant. You'll then layer your eggplant slices with the tomato sauce, fresh mozzarella, basil and Parmigiano-Reggiano, and bake it to create a delicious dish that will please both your gluten-free and vegetarian friends.
Gluten-Free Flatbreads
22:32
What could be better with your eggplant parmesan than a gluten-free rosemary or sage-and-olive flatbread? Kristine shows how to prepare the yeasted dough (which is more like a batter) and flavor it with herb-infused oil. Bake the bread on a pizza stone or heavy baking sheet for the perfect accompaniment to any meal!
Gluten-Free Pizza
17:48
Say goodbye to tough, cardboard-like commercial gluten-free pizza crusts. Now you can make your own crispy, flavorful pizza crust and top it two ways: as a red pizza, with a tomato sauce base, or as a white pizza, with an olive oil base. Kristine will walk you through making both styles, and even better, she'll explain how the crust can be made ahead of time and frozen so you can easily enjoy this classic Italian treat any night of the week!
Crumbly gluten-free pastas and pizza crusts are a thing of the past when you have cookbook author and gluten-free expert Kristine Kidds recipes and techniques in your arsenal. First, become familiar with gluten-free flours, grains and starches. Then, get tips on selecting and cooking store-bought gluten-free pastas, and create homemade egg fettuccine from scratch. Kristine shares her secrets for creamy ricotta-herb ravioli topped with a rich sausage ragù, and she explores a delicious spinach variation, too. Eggplant parmesan gets a makeover with gluten-free breadcrumbs and layers of gooey cheese; pair it with homemade gluten-free rosemary and olive oil flatbread for a go-to meal. Finally, make the perfect gluten-free pizza crust – soft and chewy on the inside, crispy on the outside – for a classic red or white pizza. Plus, find out how to dry your pasta or freeze your ravioli and pizza crusts for an easy Italian indulgence any night of the week!
Kristine Kidd
Kristine Kidd is a cookbook author, culinary instructor and gluten-free expert. She served as Bon Appétit magazines food editor for 20 years, filling its pages with delicious recipes, the most popular of which were republished in several Bon Appétit cookbooks. When Kristine developed celiac disease, she began experimenting in her kitchen; that experimentation led to her latest cookbooks, Weeknight Gluten Free and Gluten-Free Baking. She also enjoys inspiring people to cook fresh, gluten-free foods through her blog, KristineKidd.com.
Bonus materials available after purchase