Homemade Garbanzo Bean Flour Bow-tie Pasta

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High in protein, low in carbs and gluten-free…this is a dream coming true!

I’ve wanted to try making pasta using bean flour instead of normal for a long time, but for one reason or the other, I never got myself to until a few weeks ago.
This is a very basic pasta recipe with eggs and flour, only difference is that you will be using garbanzo bean flour instead of semolina flour. The bean flour will make this very filling which is why, if when making standard pasta you will used 100 g of flour and 1 egg per portion, in this case those same quantities will be enough for 2 people. I would also suggest you to use a light sauce to dress the pasta.

Here is the recipe, I will be posting a possible dressing option later this week.

Enjoy!

Ingredients (make 2 serving):

  • 100 g garbanzo bean flour
  • 1 egg

Grab your garbanzo bean flour (you can find it on taobao)

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Make mound with the flour on your work surface and scoop out a well in the middle. Pour the egg into the hole

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and work the eggs and the flour together till you have a smooth dough, adding just a drop of water if necessary, and no more. Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Let it sit covered with a kitchen towel for about 15- 20 min

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Flour your work surface  and start to roll out the dough, rolling from the middle, flipping it occasionally, and flouring it as necessary to keep it from sticking. Roll it out into a 0.3 mm think sheet. Then cut it into long strips

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then further more into 8 cm*2 cm rectangular

DSC_0008grab each one and squeeze it in the center to create a bow-tie shape

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Set aside and continue with the remaining though. Move fast cause as it dries it will become more and more difficult for it to stick together in the center.

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Now you can store it into your fridge to up a month or go ahead and boil it into salty water with 1 tbsp of oil

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Love

– LittleDani

 

 

 

 

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

5 comments on “Homemade Garbanzo Bean Flour Bow-tie Pasta

  1. Used a pasta maker because the dough was hard to roll. Worked well. Now to see if my bows hold their shape and find out what the LOML thinks of this new pasta. Fingers are crossed.

  2. The pasta was a hit. That being said, next time I will probably not make the bowties. We both found the “tie” in the centre to be little too much pasta. I’m thinking a wide noodle will work. Thank you for the inspiration! Cheers.

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