the unexplainable joy of homemade pasta

I can’t begin to describe the feeling in my belly when I ate this pasta for the first time. I’m not talking about the lightness of the fresh pasta or the taste of olive oil. It is the joy that I am referring to. I couldn’t stop saying “i’m so happy”, between bite after bite of what can only be described as bliss in the form of a noodle. If you think i’m exaggerating, try it yourself.

I have mentioned before that we bought our pasta machine in the fall, and haven’t gotten around to using it yet. After making bread for the first time it only seemed fitting to continue on the homemade road and make our own pasta. Our good friend Lana who is a huge fresh pasta lover came over to help us make it. We decided to try two different gluten free recipes that she found, using millet flour in one and quinoa flour in the other. We made this is with caution knowing it might not be what we were expecting, but in the end we proved ourselves quite wrong. Both recipes were beyond delicious and it was hard to stop eating even after our plates were cleaned. You would have had no idea that they were gluten free either. Contributing to the taste was the sense of accomplishment that comes from making pasta yourself for the very first time.

I was so in love with this pasta that I couldn’t wait to make it again. I made it the next day in perfect timing for our friends Justin, Jaimie and baby Layla to arrive home after 3 weeks in Cape Breton. They wouldn’t want to be cooking that night so I thought it was the perfect opportunity to try my hand at the pasta again and so this time I went it alone. It only took me 1.5 hours to make two recipes from scratch into beautiful thin noodles. I will most definitely be making this again and probably often.

The recipes we used were a gluten free millet pasta which you can find here: http://realsustenance.com/recipes/gluten-free-millet-pasta/ and a gluten free quinoa pasta that you can find here: http://www.grain-free-gluten-free.com/quinoa-pasta.html

As a dressing we used extra virgin olive oil and pecorino cheese, combined with pesto, mushrooms and onions. I have to say though, I would even eat this pasta with olive oil alone.

If you’ve ever been curious about making your own pasta, just try it. It seems like such a simple thing but it was an amazing experience. It is really fun to make with friends, and I hope we can do so with our compadres soon!

– Jenna

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