Sir and I purchased a pasta-maker today. Meaning we're basically Italian now (boopa-da-bee-bo!).
We're hosting our first family dinner tomorrow night, a tradition he started with his two cousins and their ladies when he first moved out to NYC. A delicious, delicious little tradition - we love family dinner. We've been holding off on hosting - a shameful admission - because honestly, we only had four plates. We hoofed it to Bed Bath and Beyond (a nice little Saturday) and bought some more plates, and now we're ready to entertain.
Tomorrow, we're going to attempt a pumpkin ravioli, spurred on by a confidence I've mustered up after seeing all the food-bloggers rave over the Gluten-free Girl's fresh pasta recipe. Tonight, we wanted to give the new pasta-maker a shot.
It turned. Out. Awesome.
We made linguine using Shauna's blend of gluten-free flours, including a red quinoa flour that lent a delightful color and texture to the pasta. The recipe is from her latest cookbook - available for purchase here. It was my first time blending gluten-free flours - a little intimidating in theory, exceptionally easy in practice once I got my hands in the bowl. After a quick boil in salted water, we tossed the pasta in a brown-butter-fresh sage reduction, shaved some parmesan on the top, and boom. Tender, chewy, salty, buttery, sagey hot goodness. It had a zippy freshness that we couldn't quite put our finger on - srsly amazing flavors. Truly delicious eats.
Have no fear in the kitchen, and don't be precious. You can always, ALWAYS make amazing food gluten-free. Thank goodness for that. Definitely looking forward to pumpkin ravioli, hosting family dinner, and all the steaming piles of gluten-free pastas to come.