Cinnamon

Chickpea and flax seed homemade pasta with cinnamon caps mushrooms

by:
March 18, 2015
Author Notes

Recipe for pasta is adapted from Cassie from Back to Her Roots.
I used only half pasta for dinner. —anka

  • Serves 4 appetizers or 2 entrees
Ingredients
  • Chickpea and flax seed homemade pasta
  • 2 tablespoons ground flax seed
  • 6 tablespoons warm water
  • 1 3/4 cups chickpea flour
  • 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
In This Recipe
Directions
  1. Chickpea and flax seed homemade pasta
  2. In a small bowl, whisk together the flaxseed and warm water. Set aside for 5 minutes, or until thick and gelled.
  3. Combine the flour and flax seed mix in the bowl of a food processor.
  4. Process for 60 seconds. It will look crumbly.
  5. Dump into the bowl and knead the dough into a smooth ball.
  6. Divide dough into quarters and wrap, rest the dough for 30 minutes.
  7. Roll dough between 2 sheets of parchment paper very, very thin.
  8. Cut into desired shapes and keep on a floured surface.
  9. To cook, drop the pasta into boiling water, cook for 3 minutes or until all pasta is cooked through.
  10. Drain and mix with sauce.
  1. Cinnamon caps mushrooms sauce
  2. Sate everything except wine for 3-4 minutes then add red wine, cook for another 1-2 minutes.
  3. Mix pasta in the mushrooms and serve.

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