John Myers
Ingredients for 4 servings:
- 380 g chickpea flour
- 20 g gluten
- 15 g xanthan gum
- 150 ml water, ice-cold
- 1 ½ tsp, heaped salt
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
for the Philips pasta maker
Dissolve the salt completely in the water and mix the dry ingredients evenly. Pour the flour mixture into the pasta maker and start the machine. Add the salted water very slowly (over 2 minutes). Add only enough water to keep the dough just light and grainy. Usually, about 145 ml is sufficient, but the exact amount can vary slightly depending on the flour and ambient conditions. Dry the finished pasta for at least two hours before cooking. Completely dry pasta can also be stored without any problems. Note: This recipe is intended for the Philips pasta maker, but can in principle also be used for conventional pasta machines. However, it will then require a little more water and rest time before processing.
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