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Serves
4 appetizers or 2 entrees
Author Notes
Recipe for pasta is adapted from Cassie from Back to Her Roots.
I used only half pasta for dinner. —anka
Ingredients
- Chickpea and flax seed homemade pasta
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2 tablespoons
ground flax seed
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6 tablespoons
warm water
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1 3/4 cups
chickpea flour
- Cinnamon caps mushrooms sauce
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4 ounces
cinnamon caps mushrooms
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2 tablespoons
butter
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1
shallot sliced
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1
clove garlic, minced
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sea salt and freshly ground pepper
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1/4 cup
red wine
Directions
- Chickpea and flax seed homemade pasta
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In a small bowl, whisk together the flaxseed and warm water. Set aside for 5 minutes, or until thick and gelled.
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Combine the flour and flax seed mix in the bowl of a food processor.
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Process for 60 seconds. It will look crumbly.
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Dump into the bowl and knead the dough into a smooth ball.
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Divide dough into quarters and wrap, rest the dough for 30 minutes.
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Roll dough between 2 sheets of parchment paper very, very thin.
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Cut into desired shapes and keep on a floured surface.
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To cook, drop the pasta into boiling water, cook for 3 minutes or until all pasta is cooked through.
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Drain and mix with sauce.
- Cinnamon caps mushrooms sauce
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Sate everything except wine for 3-4 minutes then add red wine, cook for another 1-2 minutes.
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Mix pasta in the mushrooms and serve.
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