I’m excited to be hosting the Pasta Please food blogging challenge this month. This is a challenge created by Jacqueline of Tinned Tomatoes, to celebrate the glory of pasta in all its myriad mutations!
(Sorry, I’ve been listening to science seminars for two days straight. My language may have developed some variant strains as a result.)
Given my love affair with asparagus, I was tempted – oh so very tempted – to make Asparagus the theme of the month. But since Jacqueline is in Britain, and many, many of you lovely readers and fellow pasta fiends are also in the Northern hemisphere, this seemed a little bit mean. Sort of like bragging about the three kilos of asparagus I bought at a farmers’ market recently. Three kilos! Whee!
Oops. I may have bragged a bit there.
So no, the theme will not be asparagus, though you can be sure my recipe will feature it heavily when I get to that point. Instead, I thought it might be fun to get down to the real basics of a pasta challenge, and invite you to
Make Your Own Pasta
This does not have to mean a pasta machine. Gnocchi can be made by hand, with a potato masher or even a fork – or, if you are like my Nonna, just with flour and water and your thumb on a wooden board. Ravioli and tortellini, while fiddly, can be made by anyone with good pastry skills (i.e., not me) on a large table with a good rolling pin and a round cookie cutter, pastry wheel, or just a sharp knife. For those who like to embrace the raw, vegetable or even fruit noodles can be made with a vegetable spiraliser, and tagliatelle with a vegetable peeler.
I’m sure there are myriad other ways to do this. Your pasta does not have to be high-tech, and it can be deliciously plain or marvellously outré – the choice is yours.
As this is, if not a vegetarian blog, certainly a veg-friendly blog, and as I have not run my Anyone Can Cook Vegetarian Food challenge recently, I am requesting that all recipes for this challenge be vegetarian.
And since this is, where possible, an allergy-friendly blog, I’d be delighted if someone took up the challenge of gluten-free pasta. I’ve made gluten-free veggie noodles, of course, and gnocchi aren’t hard, but my attempts to make more conventional pasta gluten-free have been less successful in the past.
To join in, simply post your recipe on your blog by 28th October, and link it up here. There are just a few simple rules:
- One entry per blog.
- Link back to Cate’s Cates and Tinned Tomatoes.
- Use the Pasta Please logo (shown above) in your post.
- If you use twitter, tweet your post to @tinnedtoms and @catescates using #PastaPlease, and we will re-tweet all that we see.
- Link up by November 28th.
I’ll post the round-up at the end of the month. I’m really looking forward to reviewing the results of your investigations into novel pasta pathways!