Today I'm working from home because the streets are one big sheet of ice. This is one of the most brutal winters I can remember, but it's also one of my favorites. It's Monday morning and I'm propped up in bed after a post-freezing-run hot shower (Seriously, it was cold--the inside of my nose froze and hardened. So weird!). The dogs are snuggled against my legs, and there's a hot cup of coffee on the nightstand to my right. I'm checking work email and researching recipes for the week and feeling perfectly content in this warm, happy place.
The kitchen has been another happy place for me lately. I'm seriously LOVING trying all of these new gluten free recipes and modifying old recipes to work (and taste FANTASTIC) for our new lifestyle. We've eaten homecooked-from-scratch meals for breakfast, lunch, and dinner every day for five and a half days now, and it has been WONDERFUL.
Speaking of fantastic food, I mentioned in our honeymoon post that we ate THE BEST PASTA EVER in Portland. We've been dreaming of making our own pasta from scratch since then, and after getting the pasta maker I asked for from Daniel's parents for Christmas, we made it happen! And it was SO GOOD.
Don't think for one minute you gluten/dairy allergy sufferers have to give up soft, yummy pasta--and (even though we used one) you don't even need a pasta machine to make this at home!
Homemade Gluten Free Pasta
3 ounces garbanzo-fava flour3 ounces millet flour
3 ounces potato starch
1 teaspoon psyllium husk powder
1 pinch ground nutmeg
1 teaspoon kosher salt1 extra-large egg
3 egg yolks from extra-large eggs
1 to 2 tablespoons extra-virgin olive oil
1 to 2 tablespoons water
If you have a pasta machine,
It's time to cook these babies! Fill a large pan with water and salt. Bring the water to a boil and add noodles. Cook for two to four minutes--not long at all since the pasta is already soft! Drain immediately and mix the noodles with a bit of oil to coat.
Mix in any yummy homemade or storebought sauce you'd like! We pureed a few tomatoes with olive oil, garlic powder, and a little basil and cooked up some ground beef for a light spaghetti. Pesto would also be delicious! And, imagine that, I have an awesome gluten/dairy free pesto recipe coming up later this week!
This pasta had a bit of a sweet aftertaste--it was so delicious. I can't wait to make more!
*Pasta recipe adapted from Gluten Free Girl.