Creamy Garlic & Spinach Gluten-Free Spaghetti with Antimo Caputo Flour -

Here’s a unique spaghetti recipe using Antimo Caputo Gluten-Free Pizza Flour:

Ingredients for Spaghetti:

2 cups Antimo Caputo Gluten-Free Pizza Flour
3 large eggs
1 tablespoon olive oil
A pinch of salt
for the Sauce:

1 tablespoon olive oil
4 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Crushed red pepper flakes (optional)

Instructions:

Place the Antimo Caputo Gluten-Free Pizza Flour on a clean surface and make a well in the center. Crack the eggs into the well, add the olive oil and a pinch of salt.
Slowly mix the eggs and oil into the flour using a fork, then use your hands to knead until a smooth dough forms, about 7-10 minutes. Add a small amount of water if the dough is too dry.
Wrap the dough in plastic wrap and rest for 30 minutes at room temperature.
Roll out the pasta dough into a thin sheet, either with a pasta roller or a rolling pin. Cut into spaghetti strands using a sharp knife or pasta cutter.
Bring a large pot of salted water to a boil. Cook the spaghetti for 2-3 minutes or until al dente, then drain.
For the sauce, heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add the spinach to the pan and sauté until wilted.
Lower the heat and stir in the cream and grated Parmesan. Season with salt, pepper, and optional red pepper flakes to taste. Cook until the sauce thickens slightly.
Toss the cooked spaghetti in the sauce until well coated.
Serve with additional grated Parmesan on top if desired.

You can find more gluten-free recipes using Antimo Caputo Gluten-Free Pizza Flour or learn how to make a variety of gluten-free pastas by checking out resources like “Fresh Gluten Free Pasta — CaraDiFalco.com,” which offers insights on preparing gluten-free pastas: