【Gluten Free: Komeko Pasta × Rice Flour Béchamel Sauce】Seafood Cream Komeko Pasta

The Komeko Pasta is rice flour Fusilli made by Hikoroichi Farm of Rikuzen-Takada in Iwate prefecture. It has a feature of nice chewy texture and is kneaded with vegetables. The pasta dish tastes perfect with gently coated rice flour Béchamel sauce and the seafood of local specialty.

Seafood Cream Komeko Pasta_©Cupido



・70 g Komeko Pasta (Hikoroichi Farm)
・some salt to boil the pasta
・some olive oil
・2 g dried wakame seaweed (soaked and drained)
・30 g scallops
・30 g shrimp or prawn
・30 ml white wine
・salt and pepper to taste
・some parmesan cheese

<Rice flour béchamel sauce>
・160 g milk
・10 g butter
・10 g rice flour
・some nutmeg
・a pinch of salt


1. To make the béchamel sauce, warm up milk and add nutmeg and salt. On the other hand, melt butter in a saucepan. Stir in rice flour and cook it for just a minute. Add hot milk a little at a time and stir well not to make lump.
2. Bring the mixture to the boil and stir well for a couple of minutes until thicken. Remove from the heat. Set aside.
3. Bring the water to a boil in a pot with enough salt and boil pasta for about 6 minutes.
4. Sauté the shrimp and scallops in a frying pan over medium heat and add white wine and béchamel sauce. Then add pasta, wakame, and parmesan cheese. Sprinkle salt and pepper to taste. Serve it immediately.