How Alex Guarnaschelli Elevates Gluten-Free Pasta
Alex Guarnaschelli, "Iron Chef" star and host of "Supermarket Stakeout," is no stranger to alternative dietary choices. She got her start at Guy Savoy in Paris, according to her website, and went on to become the executive chef at Butter Restaurant in New York City. She has made guest appearances as a judge on Food Network shows, including "Beat Bobby Flay" and "Chopped," and found her love of cooking at a young age as the daughter of cookbook editor Maria Guarnaschelli.
Guarnaschelli told Mashed that she considers herself a "closet vegetarian," though she occasionally eats chicken or steak. Though she may not strictly follow vegetarian or gluten-free diets, she embraces them. Her gluten-free zucchini bread recipe can be found in her "Cook With Me" cookbook, which features several gluten-free recipes. When making a gluten-free pasta dish for dinner, Guarnaschelli has one simple addition that she uses to enhance her food.
Add a little acidity
Alex Guarnaschelli doesn't shy away from gluten-free cooking. In fact, she actually has a partnership with ZENB, a gluten-free pasta brand that makes their noodles entirely out of yellow peas, which she discussed in an interview with Mashed. She explained that she likes to add a little acid to her pasta, along with butter and herbs for a light sauce.
During an appearance on "Good Morning America," Guarnaschelli shared that she often adds red wine vinegar to her ZENB pasta instead of lemon juice or zest. She says the vinegar brings out the flavors of the pea-based pasta, as well as the vegetables she adds to the dish. She told Mashed that the ZENB pasta features a lighter, starchier flavor than non-gluten-free products, which she enjoys.
Whether you have celiac disease, or are just looking for a low-carb pasta option, try Guarnaschelli's trick to add a little extra flavor to your gluten-free pasta.