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Published on October 30th, 2011 | by Ruth

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Bob’s Red Mill Pumpkin Pasta and Furthermore Pinot Noir

Falling leaves, Zom­bies, Witch­es, Ghosts, Sexy… any­things… It’s def­i­nite­ly fall. In­spired by the sea­son, we made pump­kin pas­ta with ama­ranth flour ($6.31 for a 24 oz. bag) from Bob’s Red Mill. The ama­ranth flour adds a de­light­ful nut­ty fla­vor that com­pli­ments the pump­kin. It gave the noo­dles a hearty feel­ing with­out be­com­ing heavy. We topped the noo­dles with a lit­tle olive oil, gar­lic-mint lamb sausage, sauteed fen­nel and wild arugu­la, for a sat­is­fy­ing sea­son­al meal. In the fu­ture we’d like to pair the pump­kin pas­ta (recipe be­low) with our choco­late pas­ta.

 

Af­ter en­joy­ing the ama­ranth as much as we did, we grew cu­ri­ous and turned to the in­ter­net. It turns out the plant has a love­ly flow­er, and fo­liage, com­ing from the Greek for “un­fad­ing.” It pops up all over in lit­er­a­ture, from an Ae­sop’s  Fa­ble where it dis­cuss­es fleet­ing beau­ty with a rose, to Mil­ton’s Par­adise Lost:

“Im­mor­tal ama­rant, a flow­er which once

In par­adise, fast by the tree of life,

Be­gan to bloom; but soon for man’s of­fence

To heav­en re­moved, where first it grew, there grows,

And flow­ers aloft, shad­ing the fount of life,

And where the riv­er of bliss through midst of heav­en

Rolls o’er elysian flow­ers her am­ber stream:

With these that nev­er fade the spir­its elect

Bind their re­splen­dent locks.”

 

We feel that good food (and lit­er­a­ture) de­serves good wine as com­pa­ny, so we drank a love­ly bot­tle of Fur­ther­more 2008 Pinot Noir La En­can­ta­da Vine­yard, Sta. Ri­ta Hills. Their web­site sums it up pret­ty well “We are sole­ly fo­cused on mak­ing amaz­ing pinot noir.” They suc­ceed ad­mirably. The wine is $40 a bot­tle, and un­like some we try, tast­ed com­plete­ly worth the price point. This pinot epit­o­mizes ev­ery­thing we like about Cal­i­for­nia pinots. It’s dis­tinct and smooth, with a fresh black­ber­ry or cur­rant nose. We tast­ed jas­mine tea, vanil­la and to­bac­co leaves. This is def­i­nite­ly a wine we’d like to drink again. (And again.)

 

Back on the top­ic of food, we al­so tried out sev­er­al oth­er prod­ucts from Bob’s Red Mill, and were con­sis­tent­ly im­pressed by the qual­i­ty. They’re par­tic­u­lar­ly known for their gluten-free and or­gan­ic prod­ucts, so if you’re one of the grow­ing num­ber of peo­ple who are avoid­ing gluten, you don’t have to say farewell to baked prod­ucts. Miss bread? They have a great whole-grain glu­ton-free bread mix $5.59 for a 20-oz. bag. Oth­er prod­ucts celi­ac dis­ease suf­fers will re­joice over in­clude the glu­ton-free sorghum flour ($3.59 for 22 oz.), trit­cale flour ($2.59 for 24 oz. bag), and all-pur­pose glu­ton-free flour. We al­so en­joyed the ar­row­root starch ($6.19 for 20 oz. bag). Did you know that this South Amer­i­can root got the name be­cause it used to be used for treat­ing wounds from poi­soned ar­rows? Just in case some­one gets a lit­tle over­ly-zeal­ous with their Hal­loween cos­tum­ing, you should have some on hand.

 

Pump­kin Pas­ta

 

In­gre­di­ents:

3/4 cup Bob’s Red Mill Ama­ranth Flour

1 3/4 cups un­bleached flour

1/2 tea­spoon salt

1 tea­spoon pump­kin pie spice

a dash of cayanne

1/3 cup canned pump­kin

3 large eggs

 

Equip­ment: Cuisi­nart (or oth­er food pro­ces­sor) and Kitchen Aid with Pas­ta At­tach­ment

Prepa­ra­tions:

Make dough:

Pulse to­geth­er all in­gre­di­ents in the Cuisi­nart (ex­cept for the ex­tra flour) un­til mix­ture just be­gins to form a ball. Knead dough on a flat sur­face, adding ex­tra flour  as need­ed, un­til smooth and elas­tic (About eight min­utes.). Di­vide dough in­to four pieces and wrap each in plas­tic wrap un­til ready to roll out.

Roll out dough:

At­tach the kitchen aid pas­ta roller at­tach­ment. If this is your first time us­ing it, make sure that the end square rests firm­ly in the groove- some­times it takes a bit of twist­ing. Al­so re­mem­ber to screw the nob in­to the groove point of the at­tach­ment each time- the falling pas­ta at­tach­ment is haz­ardous to toes. Set the smooth rollers on “1″ – the widest set­ting and turn on the Kitchen Aid to the 2-4 pow­er set­ting range. Flat­ten one of the dough sec­tions and send it through the rollers, catch­ing it as it comes out. Set the rollers to “3″ and re­peat. Use a sharp knife to cut the dough strip in half length-wise if it grows un­wieldy. Set the rollers to “5″ and re­peat a fi­nal time.

Cut Pas­ta:

At­tach Pas­ta cut­ting at­tach­ment (I pre­fer the wider one.). Feed flat­tened pieces through the roller, catch­ing the love­ly noo­dles as they come through. Drape them over a cook­ie tray cov­ered in parch­ment pa­per or a clean, dry tow­el. Gen­tly de­tach them for each oth­er to pre­vent clump­ing.

Cook in boil­ing wa­ter for 4 min., or un­til done to taste.

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About the Author

The ampersand tattoo on her shoulder goes a long way towards explaining Ruth's outlook on life: there's always an "and." With TrulyNet, Ruth enjoys working on social media and writing... and editing... and... Ruth went to the University of Oregon, where she studied music, dance and cognitive psychology (and sleeping very little). While there, she designed classes and taught arts enrichment to talented and gifted grade-school students. After graduation, Ruth spent several years as a Market Analyst at a large law firm in New York. Feeling the pull back to the west coast, Ruth moved to San Francisco and worked for Stanford for a year before deciding to focus on her passion for the arts. Ruth spends more time on Facebook that she cares to admit. When not attached to the computer, working for TrulyNet, or dancing, Ruth rock climbs, knits, swims, obsessively plays Boggle, plays games, plays tennis, cooks, sips beer, wine and whiskey, and travels seeking adventure.



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