Pasta VIII Production

Ingredients for 1 servings:

• 60 g chickpeas, ground
• 1 piece(s) of turmeric (the size of a chickpea), grind (for the color)
• 20 g buckwheat, ground
• ½ tsp salt
• ½ tsp raw cane sugar
• 6 tbsp water
• 1 tbsp water
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

gluten-free, egg-free, dairy-free, vegan

Grind the chickpeas with 1 chickpea-sized piece of turmeric and buckwheat grains. Combine in the bowl of a food processor with salt and sugar, gradually adding 6 tablespoons of water and kneading (even if the dough is small, you won’t need more water with a food processor). Let the dough rest for 30 minutes. Then mix in 1 tablespoon of water to the dumpling; it will then be easier to roll with a rolling pin on a floured surface (I used ground chickpeas). Cut into strips, let rest for another 30 minutes. Add to boiling salted water, reduce heat, and cook for about 3-5 minutes, depending on the thickness of the pasta. My own recipe.