This was something I had wanted to try for a while, and I thought this long weekend would be perfect to do so.
I have made homemade pasta using eggs in the past, but this time my goal was to make tasty pasta without using eggs.
I did some research and studied several different eggless pasta recipes.
Well, eggless pasta is very simple.
Basically flour, salt (or no salt), water, and olive oil (or not).
It sounds okay, but I also wanted to come up with an idea where I could add some richness that is found in egg pasta.
Since I use garbanzo flour a lot for my “egg” dishes, I decided to add some garbanzo flour to my dough.
I used to have a pasta machine, but when I looked for it, I couldn’t find it!!
So I decided to do the whole process by hand.
The dough was very easy to handle, and it was actually a lot of fun.
The pasta turned out wonderful!
Love the taste and texture, both.
And the look.
I wanted to serve it very simply because I wanted to showcase the pasta itself.
I cooked garlic in olive oil first, added freshly cooked pasta, sprinkled crushed red pepper and chopped Italian parsley, and then added some butter at the end.
Whenever I make pasta, I ask myself why I don’t do this more often.
Homemade Pasta – makes four servings
1.5 cup all purpose flour
0.5 cup garbanzo bean flour
about 1/2-1 tablespoon olive oil
a pinch of salt
0.5 cup warm water (to begin with, but I usually add some more)
1. Mix all together. Knead for about 10 minutes. Make a ball. Cover and let it rest for about 15 minutes. Flatten and cut.
2. Cook in boiling water for about 3 minutes.