And, a perfect kick off to the week, our month of LOVE, AND our Local Love series, brought to you by each of our vendors…
Today, we get Mandy, from our new addition of, Ella Bella’s Gluten Free mixes!!
To me local is supporting my neighbor, my friend, my community. It is showing that I care and love them through my purchases. It is showing my family that I love them by giving them the best from our community. It is teaching my children that the money we spend buying eggs goes to people we know; people we can see.
I grew up with my mom composting, growing herbs, and a vegetable garden; having fresh milk and eggs delivered, my mom making bread, cookies, and even making mayonnaise. She did all of this in the suburbs as a single mom to two wild girls. I did not like it as a kid, I had the “different stuff,” nothing was pre-packaged in my lunch like all the other kids. I would rejoice when I got to go to Gramma and Grandpa’s and have Little Debbie cakes and Lucky Charms for breakfast. As I got older I realized that I didn’t feel as good when I ate all that processed food, I felt better when I made food. When I started cooking for myself in college it was simple, but lots of whole foods.
When my kids moved to eating solid foods I made all of it, many of the veggies coming from farmer’s markets. Now all of my kids love their veggies and fruits. They are happy when I go to the local market and pick up fresh sweet corn (“heaven corn” as it is known in our house). They can taste the difference that comes with local.
I started Ella Bella in 2011 after we discovered out 2nd child was gluten intolerant. I did not want to make 2 sets of meals and desserts for my family, so I started experimenting with gluten free flours. By the fall of 2011 I knew I had a good product and I wanted to share it with others. Continuing my love for local to my business I buy all ingredients from local vendors. I love Ella Bella and am honored that I can sell something I have made. I think that you can taste a little bit of the local love when you make the mixes, or use the flour.
Visit the market at http://champaignoh.locallygrown.net/market
Heat stock in a pan on the stove until boiling. In a bowl (can use mixer or mix by hand) add Ella Bella Flour, salt, and psyllium husk, blend. Add 1 cup of chicken stock to the bowl, blend. Dough should be sticky, if it is dry add more stock. Wrap the dough in plastic wrap and refrigerate for 1 hour. Cut dough in half, roll out* one piece at a time between 2 pieces of plastic wrap to 1/4 inch thick, or thinner. Cut the dough in desired shape (square, linguini, etc.) Lay on a cookie tray and let air-dry for 1 hours, or overnight. I prefer to let mine completely dry overnight.
*You may be able to run the dough through a pasta machine. I’ve had some good luck with it. I do not recommend it if you are rushed.
9 ounces Ella Bella AP Flour Blend
1 tsp psyllium husk powder
1 tsp salt
1 large egg
3 egg yolks
1-2 tbls oil (your preference)
1-2 tbls water
In the bowl of your mixer combine dry ingredients and mix on low for a few moments until everything is combined. Turn off mixer. Add in the egg, egg yolks, 1 tablespoon of olive oil, and 1 tablespoon of water to the bowl. Turn mixer on its slowest speed. If dough is too wet add a tablespoon of EB Flour Blend. If dough is too dry add oil, then water. Mix until all dough forms a ball.
Take dough out of bowl and wrap in plastic. Let sit for 30 min. at room temperature.
Spread a little flour on your counter, or use parchment paper. Cut the ball of dough into four equal pieces. Working gently, roll out one quarter of your dough until it is as thin as you like it (the thinner the better as it will plump a bit when cooking).
Using a sharp knife cut the pasta into noodles of your desired width. Move noodles onto a plate, cover with a towel as you finish. Layer more cut noodles on top of the towel. Separate each layer of noodles with a towel.
Boil water, add salt if desired (we like to). When water is ready gently add noodles. (Don’t overcrowd the pot. You may need to cook in 2 batches.) Cook for 4-5 min, then drain. Toss noodles in your waiting sauce.