Homemade noodles are one of the most popular homemade products that no family member will refuse.
This pasta is made most often from wheat flour (less often from rye). We want to experiment a little and suggest trying out the recipe for chickpea flour noodles.
By the way, you don't have to run to the store in search of this flour. It is easy to make it from the most common chickpea beans, simply by grinding them in a blender or coffee grinder to a very fine powder.
Chickpea noodles are prepared according to the same principle as any other. And you can use it as an independent dish, adding, say, melted butter or fried onions (like dumplings), chopped herbs or some kind of sauce, grated cheese.
Can noodles from chickpea flour act as a side dish for meat, mushrooms or fish. By the way, such noodles are suitable for those who are trying to exclude any products containing wheat flour from their diet.
Ingredients:
- 120 g chickpea flour (a full two-hundred-gram glass);
- 2 eggs (preferably selected);
- 30 g of potato starch (this is about 2 standard tablespoons) plus additionally for rolling out the dough;
- 30-40 ml (also about 2 tablespoons) of vegetable oil (olive or sunflower);
- 1/3 teaspoon salt (shallow is better).
Cooking time - 30 minutes. Yield: 2 servings.
Method for preparing chickpea flour noodles
Combine in a spacious bowl and mix all dry ingredients (starch, chickpea flour and salt). Fans of a variety of spices can add, in addition to salt, ground pepper, chili, dried garlic or turmeric.
We make a depression in the center of the free-flowing mixture, break and pour the eggs into it along with the butter.
We knead the dough. If it turns out to be very hard and crumbly, add a little water. If, on the contrary, its consistency is not dense enough, add another small handful of chickpea flour. We roll the dough into a ball and leave it alone for a third of an hour, not forgetting to cover it with a towel or pack it in a bag.
Divide the dough into several parts and roll it out into layers no more than 2 mm thick. If the dough sticks to the work surface (table or board), use starch as a sprinkle.
We cut the layers into strips of the desired width and length (this is already to taste).
That's all, chickpea noodles are ready! It remains to boil it in salted water (we throw it, like any pasta, into boiling water). Sprinkle excess noodles with starch and dry. We store in a container or jar.
Cook the chickpea noodles for 7-8 minutes, then carefully remove them from the boiling water using a slotted spoon (or put them in a colander) and put them on a plate.
