Welcome to the next installment of Gluten Free Substitutions! How are all of your gluten free cooking & baking efforts going? In case you missed last week, I am currently accepting submissions for a roundup of everyone’s gluten free kitchen experiences, the good and the bad! Just remember only a few weeks left to email me (jenncuisine at gmail dot com) your submissions to be featured in the big roundup!
This week I want to talk to you about making pasta. Making pasta from scratch at first sounds like a daunting project, but really it’s not, and the results are more than rewarding. It can be complicated like a stuffed ravioli (because I always choose complicated first), or simplistic, adorned with a basic sauce with rich flavors. Trust me, once you try fresh pasta, you’ll be trying to make time for it every day!