Pasta Using Garbanzo Flour
It has been hard doing without pasta! I love it so much. But today, I found a great recipe for homemade garbanzo flour pasta that I thought I would try. I was afraid it would taste too "beany", but it couldn't hurt to try it anyway.
Here is the flour that I use:
I used a pasta machine for mine, and they are a little stickier than regular pasta is, so use enough cornstarch to keep them from sticking to the machine if you do it this way.
You only have to boil the noodles for about 2 minutes, and they're done. Put a little olive oil in the water, and it helps separate the noodles! Here is what my noodles looked like when they were done...Mmmmmm
These were surprisingly good!! I put butter, salt, pepper, and italian spices on mine. I didn't expect them to taste so much like regular pasta, but they DID.
I guess it's because garbanzo beans are more bland than other beans? - I think I can make spaghetti with these noodles and no one in my family will ever know the difference. In fact, I plan to do that this week!
It's great having alternatives.
I highly recommend these noodles!! Very simple to make, and really delicious- and helps curb that craving for carbs without the guilt! Very, very good for you. And for those of you who are searching for gluten free recipes, this is gluten free. (along with most of the other low carb recipes i've posted!)
Here's the recipe:
1/2 tsp salt
2 tsp xanthan gum
2 eggs
cornstarch for kneading
Directions:
Here is the flour that I use:
I used a pasta machine for mine, and they are a little stickier than regular pasta is, so use enough cornstarch to keep them from sticking to the machine if you do it this way.
You only have to boil the noodles for about 2 minutes, and they're done. Put a little olive oil in the water, and it helps separate the noodles! Here is what my noodles looked like when they were done...Mmmmmm
These were surprisingly good!! I put butter, salt, pepper, and italian spices on mine. I didn't expect them to taste so much like regular pasta, but they DID.
I guess it's because garbanzo beans are more bland than other beans? - I think I can make spaghetti with these noodles and no one in my family will ever know the difference. In fact, I plan to do that this week!
It's great having alternatives. I highly recommend these noodles!! Very simple to make, and really delicious- and helps curb that craving for carbs without the guilt! Very, very good for you.
And for those of you who are searching for gluten free recipes, this is gluten free. (along with most of the other low carb recipes i've posted!)Here's the recipe:
BEAN FLOUR PASTA
1 cup garbanzo bean flour1/2 tsp salt
2 tsp xanthan gum
2 eggs
cornstarch for kneading
Directions:
Combine flours, cornstarch, xanthan gum, gelatin powder and salt in large bowl. In a separate bowl, whisk together the eggs, oil and water until thoroughly blended and light yellow in color. Add egg mixture to the flour mixture and stir together. Work the dough into a firm ball. Knead for 1 to 2 minutes. Place the dough on a board or firm surface lightly floured with potato starch flour. Roll the dough as thin as possible. Cut into desired shapes, very thin for spaghetti or fettuccine, slightly wider for noodles. MACHINE SHAPED PASTA: If using pasta machine, mix dry ingredients and liquid ingredients, separately. Follow directions on machine. Use 1 teaspoon canola oil.
thank you for sharing this. i've been looking for a "happy" medium when carbs are concerned
melinda
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Melinda, I hope you will enjoy it as much as I did!
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Oh your are really doing great at finding new thing you can have.Those sound really good too like the radishes fried.Your doing so good
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Thanks so much, Ms Paradis!
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Do you not have whole wheat pasta available in your area, Bethany? That's what I eat when I eat pasta (but I don't eat pasta very often). Not sure if Garbanzo bean flour is available here(maybe in a Health-Food store).
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My diet plan doesn't allow for whole wheat pasta- so I had to find another alternative...surprisingly, that stuff actually has more carbs than the white enriched, and still has a high glycemic index! So my main source of carbs has to be beans because of the fiber and it's awesome effect on the blood sugar levels. Even though beans are full of carbs, it doesn't affect your blood sugar in the same way as flour does- even whole wheat flour.
We were able to get our garbanzo flour at Warehouse Discount Grocery in the town next to ours...not sure whether you can get it in many grocery stores. But you can get it at amazon.com pretty affordably! Hope that helps!
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I recently met someone who has celiac disease and I'm going to pass this along to her. I bet she is going to be so excited!
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That's wonderful, Diane! I'm so glad that these recipes might help someone else!
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What is Xanthan Gum and where does one find it? Also how much is it? I like the sound of these noodles but usually only shop at Walmart, Kroger and Aldi's.
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Sarah, the xanthum gum is used in gluten free cooking and is found in the "gluten free" section of a store if they have one or maybe in the baking section. I actually haven't seen it at Wal-Mart (they have a terrible gluten-free product selection) but it is in all of our littler grocery stores. I don't know about Aldi's. Just to warn you, it is very expensive. It runs about $13 around here (SD) but a little goes a long way. Maybe, if you know someone who is gf they may give you the couple tps. to try the recipe first.
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Thanks for the great info, Betsy!
Another note: You can buy xanthan gum online at this link here...
http://www.vitacost.com/Bobs-Red-Mill-Premium-Quality-Xanthan-Gum?csrc=GPF-039978025555
Here is a website article explaining what Xanthan gum actually is...very interesting!
http://dairyfreecooking.about.com/od/dairyfreeglossary/g/xanthangum.htm
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Hi Bethany, those noodles do look wonderful! I had to start on the gluten free diet last year but have not yet tried making pasta (I have been buying rice noodles). I have a grain mill and can grind my own beans into flour but am so leery of grinding the garbanzo beans as they are hard little buggers and I have heard of other people breaking their grinder with them. I think that I may have to try this recipe with some little white navy beans instead.
Oh, and I love all of the recipes you have been posting. I have not had a chance to try them all but they are being "bookmarked" to try. THANKS.
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Betsy, there is a way to make the garbanzo bean flour from cooked garbanzo beans, so that they aren't so tough to blend - I think this process actually also makes the flour easier to digest. I think what you do is cook them fully, then place them on a baking sheet, stick in the oven for about 3 hours on 250 degrees until they are dried out- THEN grind them into a flour. I haven't done this yet, but I might do a blog post about it sometime if I ever get around to making some this way!
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Oh, I am trying that tomorrow!! Thanks for the info!!
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I noticed there were a few items in your recipe that were missing in the list that you had in the directions. I would like to get the full recipe if possible as I have family members who could really use this for their diet as well.
Thank you for sharing.
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I seem to be so scatterbrained lately. I don't know how I keep making so many mistakes like this and forgetting to mention things that I left out - here is the link...hope this helps!!
http://www.mail-archive.com/pasta-recipe@yahoogroups.com/msg00154.html
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Hi - This link is broken. Wouid you please correct the ingredients list for the GB Flour pasta recipe above? Thanks!
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This page added to Google cache Cached: http://google.com/search?q=cache:http://bethany.preciousinfants.com/2010/03/15/pasta-using-garbanzo-flour.aspx?ref=rss&ei=AFQjCNHajN_OX0kgxzx7UGA1yBfhQ poRndfWq
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Hi Bethany, thanks for posting this recipe-I'm starting a gluten free diet and I stumbled over this recipe and I'm excited to try it. I have a question though. I see where you posted the full recipe but did you use just the garbanzo bean flour or did you also use Garfava and tapioca flours too? Thanks!!!
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We tried you recipe tonight, it was great, after we made the pasta, I fried it in oil, added almonds, then set it aside, I then made a stir fry, then upon completion, I added the noodle's and tossed and served, it was great!
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"There is a logic of colours, and it is with this alone, and not with the logic of the brain, that the painter should conform." - Paul Cezanne /http://airbrushactioncom/airbrush-getaway-workshops/vegas-february-20-24-2012
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I'd love to make this! Sorry to make another xanthan comment, but I live in Germany and haven't seen it here. Do you think I could just add some vital wheat gluten? I've googled this already and it looks like it'd be okay, but I'm not really sure. Thanks!
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