Chickpea and flax seed homemade pasta with cinnamon caps mushrooms

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 flaxseed 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 crumbly.
4. Dump into the bowl and knead the dough into a smooth ball.
5. Divide dough into 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 a floured surface.
8. To cook, drop the 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.