Sourdough Discard Pasta

For that never ending discard one has when tending to a sourdough starter, we bring you yet another way to utilize it: pasta. Slightly tangy, with lots of great texture, sourdough noodles can be used anywhere you would regularly use pasta.

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Spiced Pumpkin Ravioli with Creme Fraiche and Chili Oil

One can only imagine the amount of canned pumpkin sold during October and November.  It’s a bit of a pumpkin craze when it comes to this time of year.  And let’s not even get started on all things pumpkin spice.  While pumpkin pie and pumpkin bread might take the lead in ways to use up that orange purée, pumpkin ravioli isn’t far behind.  Most recipes feature sage, or thyme, and lots of brown butter for spooning over the warm pasta.  But we’re going a different direction with ours.  Smoked paprika, cumin and sharp cheddar compliment all those sweet earthy pumpkin flavors in the filling, and the freshly made ravioli gets an easy but delicious topping of crème fraîche and spicy chili oil.

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Lo Mein with Kamut Pasta

 

I hope you are enjoying our recent pasta recipes.  Carmi is doing a fantastic job teaching all of us how easy it is to create homemade pasta using the Ankarsrum and the different pasta attachment options.  If you have missed those posts, here are some quick links:

Give Pasta A Chance, Spaghetti and Meat Sauce, and the most recent, Spinach Pasta.

Today, it is my turn to share my go to pasta dough recipe as well as my “eat-in take-out” recipe for Lo Mein.

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