I have a question about the recipe "Chickpea Fettuccine with Harissa, Kale, and Olives " from Lindsey S. Love | Dolly and Oatmeal . Can the chickpea fettuccine be made ahead and stored for any length of time? I may even want to make a double batch.
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I would advise against storing cooked chickpea pasta. Since chickpea flour is a very thirsty flour, it can dry out quite easily. I would try making the dough ahead of time, letting it dry, then storing it in the freezer before cooking. Hope that helps! All the best.
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