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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
A speedy snack (or study break).
An Easy Olive Quick Bread
Great Gifts for Mom, Under $100
The Chocolate Cake That Literally Changed Everything
Save on Our Clever Italian Risotto Pan