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I declared 2023 as the year of doing scary things so this weekend I tackled one of my big culinary fears: making fresh pasta
I’ve never made fresh pasta before, and gluten free flour is notoriously finicky (shout out Bob’s Red Mill 1-to-1) so I was pleasantly surprised with how this turned out! I probably should have rolled it out a little thinner, and let the butter cook longer so it could…you know…actually brown, but it was still really good!
I filled it with a mix of ricotta, parm, and thyme, and served it up with some super simple roasted asparagus and lemon!