Homemade Chickpea Pasta

I love home made velvety silky smooth pasta! No pasta can compare to a freshly made pasta! Have you made it at home yet? If you are a pasta lover like me, I insist you make it at least once and see the world of a difference it makes to the texture, color and above all the taste!

I have been making home made pasta for a while now and wanted to try the chickpea version too. I set out to make it after a successful experiment with the dough the other day. This of course is an egg version but I promise to experiment with an eggless version.

Chickpea Pasta4

But as fate would have it, the weather unexpectedly became cloudy, it rained and the light started dwindling! I had to rush everything and I don’t like it when I have to make something to finish! I have a lot of fun making pasta and it is truly a stress buster but this exercise left me with more stress by the end of it all! Fortunately, the pasta came out nice and I could finish shooting the prepared dish too. I would like to do a take 2 sometime again because I am not very happy with the light in the pics you see in the post.

Chickpea Pasta5

While you enjoy the pasta pics and recipe, I am moving onto conceptualizing my next post. It could also be a video!!

Prep time: 10 mins

Cook time: 20 mins (+ 30 mins for the pasta dough to rest)

Total time: 30 mins

Homemade Chickpea Pasta: Fresh pasta made with chickpea, egg and served with sautéed mushrooms and garlicChickpea Pasta6

Author: Nand

Recipe type: Main Meal

Cuisine: Italian

Serving Size: 2

Ingredients

  • Chickpea flour – 1/2 cup
  • Rice flour – 3 tbsp
  • Fine semolina (rawa/sooji) – 1/2 tbsp
  • Egg – 1
  • Salt to taste

For the Butter Garlic Mushroom Sauce

  • Mushrooms, diced/halved – 100 gms
  • Butter – 50 gms
  • Garlic, finely chopped – 1 tbsp
  • Red chili flakes – 1 tbsp
  • Salt to taste
  • Fresh parsley for garnish
  • Shredded Parmesan Cheese for garnish

Direction

  1. Mix chickpea flour, rice flour, fine semolina and salt.
  2. Make a well in the center of the flour stack and add the egg. Start kneading by bringing together the flour little at a time with egg (using a fork for this purpose helps a lot).
  3. Once the egg has mixed with the flour properly, bring together everything with light hands and knead into a smooth dough [It is recommended to use only eggs to form the dough and no water; but if the mixture is too dry a little water will not hurt].
  4. Wrap the dough in a cling film and keep it aside (or in the refrigerator if it’s too hot and humid outside) to rest for at least half an hour. Once the dough has rested, take it out, lightly knead it again and roll it out as thinly as possible. Cut into desired shapes and use it fresh or keep it to dry. Once properly dried, you can store the pasta in a zip lock bag in the fridge for a couple of weeks or in the freezer for 3 months or so.
  5. Put 2 cups of water to boil in a sauce pan. Put some salt.
  6. For the butter garlic mushroom sauce, heat butter in a pan, add garlic and red chili flakes and let it cook and become aromatic. Add mushrooms and mix well.
  7. Add salt and cook until the mushrooms are done.
  8. Once the water in the sauce pan comes to a boil, add the freshly made pasta and let it cook for a couple of minutes or until it floats on top.
  9. Drain and immediately add the pasta to the mushroom sauce and mix well. Serve hot with a sprinkle of parsley and cheese (if using).

 

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