Home-made noodles – one of the most popular products of own preparation which any family member won't refuse.
Do this pasta most often of wheat flour (more rare from rye). We want a few to experiment and suggest to test the recipe of noodles from chickpeas flour.
By the way, it is absolutely optional to run in shop in search of this flour. It is simple to make it of the most usual beans of chick-pea, simply перемолотив them on the blender or the coffee grinder to a condition of very small powder.
Chickpeas noodles by the same principle, as any other are cooked. And it is possible to use it as a dish independent, having added, say, with the kindled desi or fried onions (as dumplings), the crushed greens or some sauce grated by a cheese.
Noodles from chickpeas flour and as a garnish for meat, mushrooms or fish can act. By the way, such noodles are suitable for those who try to exclude any products containing wheat flour from the diet.
Ingredients:
- 120 g of chickpeas flour (full two hundred-gram glass);
- 2 eggs (preferably perfect);
- 30 g of potato starch (these are about 2 standard tablespoons) plus still in addition for a test raskatyvaniye;
- 30-40 ml (too about 2 spoons) vegetable oil (olive or sunflower);
- 1/3 coffee spoons of salt (it is better small).
Instead of potato starch it is possible to use wheat whole-wheat flour.
Preparation time – 30 minutes. Exit: 2 portions.
Way of preparation of noodles from chickpeas flour
We connect in a spacious bowl and we mix all dry ingredients (starch, flour chickpeas and salt). Fans of a variety of spices can add besides salt also a sprinkling pepper, Chile, dried garlic or a turmeric.
We do deepening in the center of loose mix, we break and we pour out in it eggs together with oil.
We knead dough. If it turns out very rigid and scattered, we add a little water. If, on the contrary, its consistence insufficiently dense, we pour still a small handful of chickpeas flour. Skatyvayem dough in a ball and on a third of hour we leave alone, without having forgotten to cover with a towel or to pack into a sack.
We scale dough on several parts and we roll in layers no more than 2 mm thick. If dough sticks to a land surface (to a table or a board), we use starch as topping.
We cut layers on strips of desirable width and length (it already to taste).
Here, actually, and everything, chickpeas noodles are ready! It is necessary to boil it in the added some salt water (we throw, as well as any pasta, into boiled water). We pour excess noodles starch and we dry. We store in a container or bank.
We cook chickpeas noodles within 7-8 minutes, then accurately we take from boiled water by means of a skimmer (or we throw back on a colander) and we shift to a plate.