Tonight we have been experimenting. I decided it was time to get out the pasta machine and have a go at making gluten free pasta for a change. Not having the gluten in the flour to hold it together it was a case of experimenting but I am really pleased that it is a success..
We have served Spinach and Ricotta Ravioli with a sweet tomato sauce as part of our Italian themed dinner, and there is a large batch of tagliatelle drying on the rolling pin..
The kitchen looks like a bomb has hit it but who cares.. it will sweep up.