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Karma and poly

Karma and poly

 
 
 

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chickpea pappardelle  

2014-11-12 16:25:14|  分类: concentration |  标签: |举报 |字号 订阅

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chickpea pappardelle - hsuangsyui - Karma and poly
 Our research on chickpea pasta – combined with my earlier failed attempt at silky smooth strands of gluten-free quinoa flour pasta – told us the dough might turn out too delicate to easily send through the pasta roller. 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.

And it worked magnificently. This dough is not the delicate lifeless quinoa pasta I’d tried my hand at before. 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. With this too good not to share recipe, Alanna returned Tuesday evening for take two of Sunday’s pasta dish, but this time with long strands of homemade chickpea pappardelle.

With our leisurely cooking and chatting, we chased the early setting autumn daylight. Until – according to my camera’s clock – Lucas walked in to the pitch black dining room at 6:46pm 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?” Heck ya – that’s dedication. These photos use natural light, baby.

Fortunately Alanna took the last bit of fresh pasta home to recreate the dish for dinner again the next day, capturing the final bowl of pappardelle studded with golden chanterelles with her stunning photography.

The thing that sets traditional homemade pasta apart from rehydrated store-bought pasta is the flavor. The store-bought stuff is bland and works only as a blank canvas, while homemade pasta brings much more to the table. Before switching to a gluten-free diet, we ate homemade pasta at least once a week in our house, but without a suitable substitute after my frustrating crumbly quinoa pasta attempt, the pasta maker attachments have sadly been packed up in a box for over a year.

This gluten-free chickpea pasta holds the same quality as traditional homemade pasta with a strong hearty flour as its base. Unlike many gluten-free pastas that rely heavily on starches, the chickpea pasta offers a notable but not overpowering element worthy of mention in its own. Eat it tossed with browned butter and parmesan cheese if you like, but I urge you to head over to The Bojon Gourmet to get the recipe for this simple and elegant fresh chickpea pappardelle with buttered chanterelles, thyme, and wine.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen,  follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.
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