Jaime Oliver has a recipe for gluten free pasta made from rice flour that is simple and easy to follow. Top the pasta with Barilla's gluten free tomato, basil and parmigiano sauce.
To make Jaime Oliver's gluten free pasta, place 150 grams gluten free rice flour, 50 grams potato starch, one tablespoon corn flour, two tablespoons xanthan gum, 1/4 teaspoon fine sea salt, three large free-range eggs and one tablespoon extra virgin olive oil in a food processor and pulse to a rough dough. Put the dough onto a rice flour dusted surface and knead for three to five minutes. Cut the dough into four pieces and roll out using a pasta machine. Roll the pasta through the widest setting twice, and click the machine down a setting. Roll the dough through twice again. Repeat until all the dough is rolled. Cut the pasta sheets into long strips.
To make Barilla's gluten free pasta sauce, saute 1/2 small diced yellow onion in a skillet. Add 28-ounces Italian style canned tomatoes, and season with salt and pepper. Simmer for 10 minutes. Cook the pasta in a large pot of salted water, and drain pasta and toss with sauce and four fresh torn basil leaves. Top with 1/2 cup grated Parmigiano.