Gluten Free Garbanzo Bean Pasta
Ready In: 55 mins
Serves: 6-8
Ingredients
- 300 g chickpea flour, plus extra for rolling
- 1⁄2 cup tapioca or 1⁄2 cup potato starch
- 1 (1/3ounce) package xanthan gum
- 1 1⁄2 teaspoons salt
- 4 large eggs (about 6 ½ ounces)
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon water
Directions
- Except for the water, place all ingredients in a food processor.
- Process until the mixture starts to form a ball.
- If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times.
- Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes.
- Cut your dough into 6 equal pieces.
- Roll each piece of dough into a rectangle using the extra Garbanzo flour to prevent sticking. Try to roll the dough as thin as possible; this should not be difficult if the dough is well rested.
- Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips ½” wide.
- Create a nest with the noodles of each piece of dough.
- The nests may now be frozen or refrigerated until ready to use.
- Bring a large pot of salted water to a boil. Cook noodles 4-7 (if frozen) minutes. Drain and toss with olive oil to prevent sticking.
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