I’m having writer’s block. When I was planning to write this post I had a fun story to go along with it, but now that I’ve sat down to write it, I can’t remember what the story was. Must not have been that awesome if it slipped my mind, huh? I can tell you that it probably wasn’t about life around here lately because that’s been all scrambling to keep the house in order and the kids alive while the hubs was out of town all while still trying to get at least a smidge of work done. Major props to all the single parents out there. This is no joke.
But anyway…pasta. Porcini Almond Fresh Pasta.
On our last trip down to Anaheim, we had a chance to stroll around the downtown area. I loved it. All the awesome shops with retro styling – coffee saloon (with cold brew on tap!), a cute cheese shop, lots of restaurants. It was definitely my kind of place. Maybe I’ll do a post on that area alone, but all that intro was to say that in one of those shops I came across a box of dried brown pasta…porcini pasta.
I thought about buying it for about ten seconds before I decided that I could just make it myself. Fresh pasta is one of my favorite things, and ya’ll know how much I love mushrooms (see this and this). Putting them together sounded like pure genius. And so I went there.
My homemade Almond Flour Pasta is one of my most popular recipes both here on the blog and in my own kitchen, so I decided to apply this delicious twist to that recipe. Super easy, and so savory on its own I didn’t need anything more than brown butter and a little parmesan and dinner was served. You can, of course, just adapt it to your own favorite pasta recipe if you don’t want to go the almond route.
I know porcini mushroom powder isn’t exactly a common ingredient (it’s sold on Amazon if you can’t find any local – that’s an affiliate link). If you can get your hands on dried porcinis (they’re sold at the Costcos around me, so I’m assuming they’re more readily available), grind some up in a spice grinder to make the powder. No dried porcinis? Try dried shiitakes. They’re super common at Asian markets, very flavorful and quite a bit cheaper.
- 1½ cups almond flour
- 1½ cups tapioca flour
- 2 Tbs xanthan gum
- 2 Tbs porcini mushroom powder*
- 3 large eggs
- 1 tsp salt
- Sift together the almond flour, tapioca flour and xanthan gum. The texture of the almond flour will affect the final texture of the pasta so you want it fine and well sifted.
- Take 2 cups of the flour mixture and make a mound on your working surface. Create a deep well in the mound.
- Add the mushroom powder, salt and eggs.
- Use a fork or your finger to gently mix the eggs, slowly incorporating flour from the bottom and edges of the well until it is all combined or the dough can be kneaded by hand.
- Knead dough until it is smooth and pliable. The dough should be pliable but not too sticky. If dough is sticky, add flour (from the remaining flour mixture) a little at a time, kneading until smooth.
- Roll the dough into a ball, wrap with plastic wrap and allow to rest for at least 30 minutes.
- Divide the dough into four equal pieces and use your hands to shape each piece into a rectangle about a quarter of an inch thick.
- Send the first piece through the pasta roller at setting 1.
- Fold the piece in half and send through again. Repeat one or two more times until the dough feeds through smoothly, dusting with tapioca starch to keep it from sticking.
- Change to setting 2 and feed the dough through. Repeat until you get to your desired thinness As you go, dust the pasta sheets with a bit of tapioca starch to keep the sheets from sticking.
- Repeat for each of the remaining three pieces of dough.
- Switch to a pasta cutter and feed each piece through or slice each sheet into pasta strands with a knife.
- Bring a large pot of salted water to a rolling boil.
- Drop in pasta strands and cook for 60 seconds while stirring.
- Remove pasta from water and toss with olive oil or butter.
Notice anything about the ingredients? Only five ingredients, plus salt! The Sunday Supper Tastemakers have all gotten together to show you just how far five ingredients (or less!) can go. From drinks and apps to dessert, your whole meal is covered. Check out all the awesome below.
And major thanks to T.R. of Gluten Free Crumbley for hosting this week.
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- Five Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Grilled Zucchini and Goat Cheese Roll Ups by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
- 3 Ingredient Steak Marinade by MealDiva
- Baked Fajita Chicken by Recipes Food and Cooking
- Crab Pasta by Caroline’s Cooking
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Pasta by The Joyful Foodie
- Abruzzo Style Cannellini Beans with Fennel & Chicken by Delaware Girl Eats
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Simple Summer Shrimp and Asparagus by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slow Cooker Teriyaki Chicken by Nosh My Way
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
- Rhubarb Crumble by A Day in the Life on the Farm
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
- Recipe Substitution Tips by Sunday Supper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
You feelin’ fancy?