So we added a wee bit of tapioca starch, sweet rice flour, and xanthan gum to infuse that doughy elasticity into our gluten-less pasta, and decided to stay on the safe side by making fussless ravioli.
The curiosity of three food bloggers in a kitchen can’t be quelled though, so we fed the last sheet through the pappardelle cutter attachment to see what would happen. This dough is not the delicate lifeless quinoa pasta I’d tried my hand at before.
She told me about the eternity she spent grinding the recipe’s split pea flour by hand, and the unfortunate fate of her broken hand grinder to boot.
This somehow meant the cakes were made with extra love and were decidedly more delicious.
It’s malleable and holds together beautifully as it stretches into smooth sheets of fresh pasta.
After an unexpected return to the market to exchange the first batch of not-so-hot mushrooms for these aromatic chanterelles, we lost our prime photography light.
Until – according to my camera’s clock – Lucas walked in to the pitch black dining room at pm to find me standing on a chair with a tripod over the finished dish while Alanna held a forkful of pasta, “are you guys taking pictures in the dark? The store-bought stuff is bland and works only as a blank canvas, while homemade pasta brings much more to the table.