Homemade Pasta…

yes, handmade, homemade, and happiness made…parsley-pasta-070_fotor_collage

The days in the kitchen spent with friends, creating and crafting the most gorgeous and delectable food things on earth are truly what make my heart sing.

Great fun, friends, and fantastic food.

I am in heaven.

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It’s beautiful.

It’s homemade.

It’s delicious.

It’s easy.

It’s gluten-free.

It’s choc-full of fresh herbs.

and…

simply put, it’s romancing.

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2 thoughts on “Parsley Pasta Perfected

    1. Janie,
      It is so rare that I post photos without a recipe, you’re right! I simply posted a gallery of the amazing day of pasta making this time – but the recipe is SO incredibly easy! I used one pastured egg with about 1 1/2 cups gluten free flour (Pamela’s). I actually didn’t measure, so you’ll have to “feel” it out. Simply form a “bowl” with the flour on your countertop or cutting board (see photo). Crack one egg inside the bowl and whisk and beat with a fork, until well combined. Then, with floured hands and a floured work surface, gently knead the pasta dough, much like you would bread dough. The consistency should be much like sugar cookie dough – ready for rolling. If you have a pasta maker, run the dough through the maker for long beautiful sheets. If you don’t have one, just roll it out into thin strips (think pie crust). Lots of different comparisons, I know. Then, take individual parsley leaves (cleaned, of course) and lay over one sheet of your rolled out pasta. Top with another sheet of the pasta. Then, carefully roll again (laminating) either with a rolling pin or the pasta machine. Cut to your desired width – or even go crazy and cut into bowties or squares for ravioli. Be creative!!! Once you’re ready to cook, liberally salt your cooking water. Bring to a boil and cook al dente. Be sure to top with a giant glob of Kerrygold butter, some fresh chives, and a little more parsley. You’ll be in heaven, for sure!
      Let me know how it goes – I can’t wait to hear!
      And stay tuned for more amazing recipes.
      Thanks,
      Ashley

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