How many people made spagehetti this weekend thanks to Lily's post last week? I know I did! I was totally not planning it or I would have defrosted tomatoes from my garden. Next time! I did add criminis because shrooms add fiber and are healthy. I also made gluten-free meatballs that were moist. My question is have any forons used the bottled tomato sauce? It almost looks like tomato juice? I'd prefer bottled over canned if I can't use fresh tomatoes. I see it at World Market and I've been tempted to try it, especially for slow roasting a nice chunk of beef.
Making homemade pasta? I used to in college. It was fun to color the pasta with veggie juice in place of some of the water in the recipe. (Note: you need a good juicer.) Beet juice makes red pasta, spinach makes green, and carrot makes orange. If you are going to all the work of making your own pasta, make multiple batches of dough the day before and let them rest in your fridge. It also helps to have a place ready for them to dry, like a laundry rack (to hang) or some clean shelves (to nest).
Geez, GF-pasta is a bitch! I made some rice spaghetti noodles and they boiled over 3 times, the cooking water ended up super starchy, and they were all clumpy even though I put them in the sauce to combine before serving. Any suggestions forons?