Pasta Using Garbanzo Flour
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 PASTA1 cup garbanzo bean flour
1/2 tsp salt
2 tsp xanthan gum
cornstarch for kneading
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.