Yes. I eat carbs.
And my number one carb-y love is PASTA. I rarely made from scratch and especially with being GF for the last 6 years – even less.
UNTIL I met Philips. Ha ha. Not a man – Philips – as in the brand. Did you know they have a line of kitchen counter appliances? Yup. One of which is automatic weighing pasta machine. Ha ha. Every girls dream (next to shoes, world peace and a beach vacation) – so when I had the opportunity to work with Philips on a National Campaign and make new recipes – I JUMPED at the chance.
What the deal?
This machine makes fresh pasta in 15 (less in most cases) – and it ain’t lying. I’ve been flying all over Canada, experimenting with it (also great recipes in booklet too) and it’s a great addition to any home cooks kitchen.
*PAY attention to the time in the corner…
I was cooking for my girlfriend and came up with a new recipe in my brain and it worked out really nicely – especially in part of FRESH pasta.
As you can see – it’s quite simple. And the combinations are endless! We’ve done pastas with beet juice for vibrant red pasta (and extra nutrition), carrot and spinach juice. Also squid ink for a food show which gave us sexy black pasta – and can also make rice flour noodles for Pho, soups and stirfry’s. Spelt noodles, gluten free, etc etc.
rbnBONUS: Super easy to clean, you control what you’re putting into your foods, fresh pasta in 15 minutes – so blitzing a quick pesto or sauce, adding a ton of vegetables and clean proteins makes dinner a breeze, especially if you’re a busy family!
We would never dream of leaving you without a recipe! Was dreaming of this combination in my head and made it…. VOILA AND it worked.
Autumn Turmeric Pasta with Butternut Squash, Arugula and Curry Cream.
185 g rice flour
60 g arrowroot flour
5 g xantham gum (found in most bulk shops)
1 large egg + turmeric, carrot and beet juice = 95 ml (wet liquid)
1/2 cup soaked raw cashews
3/4 cup warm water
1 teaspoon organic curry powder
1 teaspoon maple syrup
1/2 teaspoon chili flakes **optional
1 butternut squash, seeded and cut into cubes
1 cup arugula
1/2 cup cherry tomatoes, quartered
TO DO: Preheat oven to 375. Toss squash in olive oil and a bit of sea salt. Arrange on lined baking sheet. Cook until soft and lightly golden, roughly 20-30 minutes (pending on oven strength). P: Mix together all dry ingredients in a medium bowl. Measure into the “pasta” cup. Whisk egg and juice together (can be just carrot, or beet (red) or water too) measuring 95 ml (in liquid cup). Make pasta according to booklet and our handy videos. Boil a large pot of water, once boiling heavily salt (sea salt always). Set aside for the moment. Sauce: Literally blitz everything together and taste. Season further based on your taste buds. Once squash is cooked, cook pasta for 4-6 minutes (al dente). Drain and throw back into pot. Add in 1/3 sauce, tomatoes, squash and mix well. Serve on plates with a smear of sauce and finish with fresh pepper and arugula. VOILA. To make vegan omit egg. Also would work well with roasted chicken to bulk up the protein content.
Best part of this is the ease and the versatility once you nail down this recipe!
Happy cooking and currently images aren’t uploading so will update with finished image asap. HA ha technology xox