Hey, all. Gluten-free noodle time again! Those black noodles I bought and made last time turned out so good, I wanted to do something else with them. But what? Pasta pie, of course!
Pasta pie is nothing new, but I wanted to give it a new spin by using the black rice noodles. It’s not only tasty, but visually stunning as well. Texturally, of course, it’s a different experience than regular pasta pie, as it always is when replacing regular pasta with gluten-free noodles. The result is a tender, yielding pie, and it won’t sit in your stomach like a brick.
Look for black rice noodles in Asian markets and give this a try. It’s beautiful, fun, and, most important, delicious. Enjoy!
Black Rice Noodle Pie
Makes 8 servings
Approx. 14 oz. black rice noodles (or other gluten-free noodles)
2 tablespoons olive oil
1 cup milk
2 medium eggs, beaten
¼ cup + 2 tablespoons grated Parmigiano-Reggiano
1 teaspoon kosher salt
1 teaspoon black pepper
6 to 8 slices deli provolone cheese (about ¼ lb.)
Preheat the oven to 400 degrees F. Grease an 8-inch springform cake pan with 1 teaspoon of the olive oil. Line the bottom with a piece of parchment paper.
Bring a medium pot of water to a boil. Add the noodles, stir, and cook until firm-tender, about 8 minutes. Drain well.
Transfer to a mixing bowl. Add the remaining olive oil and mix throughout the noodles. Add the milk, eggs, ¼ cup Parmigiano-Reggiano, salt, and pepper. Mix well. The noodles will clump together, so stir well. Tear a couple of slices of the provolone into small pieces to make ¼ cup and stir that into the noodles.
Lay 2 or three slices of provolone on the bottom of the cake pan.
Pour the noodles into the pan (scrape the bowl to get any bits of cheese). Lay 3 or 4 slices across the top of the noodles, then sprinkle on the remaining Parmigiano.
Bake until set (a knife inserted should come out just barely wet) and the cheese is golden brown, about 30 minutes. Let it sit 5 to 10 minutes.
Remove the ring from the pan and invert the pie onto a plate. Remove the bottom and the parchment paper and invert it again onto a serving plate.
Cut into 8 wedges. Serve hot.