Chickpea and flax seed homemade pasta with cinnamon caps mushrooms

By • March 18, 2015 0 Comments

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Author Notes: Recipe for pasta is adapted from Cassie from Back to Her Roots.
I used only half pasta for diner.
anka

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Serves 4 appetizers or 2 entrees

Chickpea and flax seed homemade pasta

  • 2 tablespoons ground flax seed
  • 6 tablespoons warm water
  • 1 3/4 cups chickpea flour
  1. In a small bowl, whisk together the flax seed and warm water. Set aside for 5 minutes, or until thick and gelled.
  2. Combine the flour and flax seed mix in the bowl of a food processor.
  3. Process for 60 seconds. It will look crumble.
  4. Dump into the bowl and knead the dough into a smooth ball.
  5. Divide dough in quarters and wrap, rest the dough for 30 minutes.
  6. Roll dough between 2 sheets of parchment paper very, very thin.
  7. Cut into desired shapes and keep on floured surface.
  8. To cook, drop pasta into boiling water, cook for 3 minutes or until all pasta is cooked through.
  9. Drain and mix with sauce.

Cinnamon caps mushrooms sauce

  • 4 ounces cinnamon caps mushrooms
  • 2 tablespoons butter
  • 1 shallot sliced
  • 1 clove garlic, minced
  • sea salt and freshly ground pepper
  • 1/4 cup red wine
  1. Sate everything except wine for 3-4 minutes then add red wine, cook for another 1-2 minutes.
  2. Mix pasta in the mushrooms and serve.

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