This gluten-free chickpea pasta holds the same quality as traditional homemade pasta with a strong hearty flour as its base.Unlike many gluten-free pastas that rely heavily on starches, the chickpea pasta offers a notable but not overpowering element worthy of mention in its own.
She made a joke saying, ‘Why not have a game where you throw tampons at people?
’ At first, we laughed, but after talking about menstruation and how embarrassed we were about it, we realized that it could be worth exploring.
It’s malleable and holds together beautifully as it stretches into smooth sheets of fresh pasta.
After an unexpected return to the market to exchange the first batch of not-so-hot mushrooms for these aromatic chanterelles, we lost our prime photography light.
So we stopped off at the Monterey Market, Country Cheese Coffee Market for ‘shrooms, cheese, and more than a week’s worth of other produce we somehow planned to eat over the course of the day. Then a last-minute visit to 99 Ranch for red bean paste, where despite intentionally leaving her wallet in the car to show restraint, Phi still managed to grab a few more ingredients to spice up the lunchtime pad see ew feast she threw together.
The three of us spent the next 11 hours in the kitchen with the hum of the grain mill in the background, bonding over a common interest in food, rare ingredients, photography, light, and our ginger cat band debut, while we covered surface in my kitchen with a thin film of homemade flour.
So we added a wee bit of tapioca starch, sweet rice flour, and xanthan gum to infuse that doughy elasticity into our gluten-less pasta, and decided to stay on the safe side by making fussless ravioli.
The curiosity of three food bloggers in a kitchen can’t be quelled though, so we fed the last sheet through the pappardelle cutter attachment to see what would happen. This dough is not the delicate lifeless quinoa pasta I’d tried my hand at before.
With the promise of recipes, I followed her to her loft where she pulled out one cookbook after another, raving about the merits of each, but resting on Naturally Ella‘s The Homemade Flour Cookbook, where the aforementioned corn cakes recipe came from.
With a flood of inspiration, we made plans to spend an entire Sunday grinding flour with my Kitchen Aid grain mill attachment – a more efficient (yet disturbingly louder) method than the hand-grinder.
With a week’s worth of e-mail chains looping Alanna of The Bojon Gourmet in on the flour fest, we settled on making homemade chickpea flour ravioli with mushrooms and thyme.