Gluten Free Pasta - Chickpea Flour Bow Tie Pasta
I don't have any gluten issues, so my attempt at making pasta using chickpea flour (garbanzo bean flour or besan), instead of wheat flour, was in order to satisfy my curiousity, and nothing else.
The ingredients used are easy to source and it takes very little time and effort to make this pasta. You don't need to knead the dough to develop the gluten and because there's no gluten in the pasta to resist rolling, you can easily roll it out with a rolling pin. Because the dough is more fragile than wheat pasta, you don't have to get it as thin so not having a pasta machine isn't a hindrance to making the pasta.
I can honestly say that it will never replace 'real' pasta but it was at least edible and, if you can't eat gluten, but still want pasta, it's a decent substitute.
Chickpea Bow Tie Pasta with Tomato Sauce
Chickpea Bow Tie Pasta Recipe - serves 4
2 cups chickpea (garbanzo bean or besan) flour
2 eggs
1 tsp salt
2-3 tbsp water
Additional salt to season water for boiling the pasta
Add the flour to a large bowl, making a well in the middle for the eggs. Crack eggs and slowly begin to whisk with a fork, incorporating the flour until you get a shaggy ball. Add a little water to pull together the scraps.
Turn out onto a heavily floured surface. Roll out until 1-2 mm thickness.
Cut vertical strips, 1 inch thick, then cut horizontally every 2 inches until you have made small rectangles. They should look like stubby, short sticks of gum.
Pinch at the center of rectangle on the long-side to create the bow. Set aside. Repeat.
Bring a large pot of water to the boil. Add 2-3 tsp of salt to the water. Cook pasta in two to three batches for 2-4 minutes or until firm. Drain well.
Warm pasta sauce of choice and stir the drained cooked pasta into it gently.
The ingredients used are easy to source and it takes very little time and effort to make this pasta. You don't need to knead the dough to develop the gluten and because there's no gluten in the pasta to resist rolling, you can easily roll it out with a rolling pin. Because the dough is more fragile than wheat pasta, you don't have to get it as thin so not having a pasta machine isn't a hindrance to making the pasta.
I can honestly say that it will never replace 'real' pasta but it was at least edible and, if you can't eat gluten, but still want pasta, it's a decent substitute.
Chickpea Bow Tie Pasta with Tomato Sauce
Chickpea Bow Tie Pasta Recipe - serves 4
2 cups chickpea (garbanzo bean or besan) flour
2 eggs
1 tsp salt
2-3 tbsp water
Additional salt to season water for boiling the pasta
Add the flour to a large bowl, making a well in the middle for the eggs. Crack eggs and slowly begin to whisk with a fork, incorporating the flour until you get a shaggy ball. Add a little water to pull together the scraps.
Turn out onto a heavily floured surface. Roll out until 1-2 mm thickness.
Cut vertical strips, 1 inch thick, then cut horizontally every 2 inches until you have made small rectangles. They should look like stubby, short sticks of gum.
Pinch at the center of rectangle on the long-side to create the bow. Set aside. Repeat.
Bring a large pot of water to the boil. Add 2-3 tsp of salt to the water. Cook pasta in two to three batches for 2-4 minutes or until firm. Drain well.
Warm pasta sauce of choice and stir the drained cooked pasta into it gently.