|Fresh pasta hanging to dry|
- In a large bowl stir together the chickpea flour, the white flour and salt. Make a well in the centre and add the olive oil and water. Using a wooden spoon or your fingers, slowly incorporate the water into the flour until most of it has been absorbed. The dough will seem very dry but will become soft and pliable when you knead it.
- Place the dough on a clean surface. Cover the dough with plastic wrap and let it rest for 5 minutes.
- Dust the counter surface with a little bit of flour and knead the dough on it vigorously for 10 minutes. The dough must be stiff, but if it is too dry to knead add one or two tablespoons of water. When the dough is smooth and resiliant wrap it in plastic and set it aside to relax for 30 minutes. The dough will soften considerably.
- After the 30 minutes divide the dough into 2 equal pieces. Work with one piece at a time and keep the other one wrapped in the plastic. Roll each piece into a circle about 1/16 of an inch thick. Let the pasta rest for 5 to 7 minutes to dry slightly. Lightly dust the dough with some flour and roll into a loose cylinder (like a jelly roll). Cut the cylinder crosswise into 1/4 inch thick strips then uncurl the noodles onto a clean, dry tea towel or hang to dry. Repeat the process with the reserved dough.
- Bring a large pot of water to a boil, add 2 tsp. salt, gently drop in the pasta and boil for 3 minutes.
- Drain and serve with your favourite sauce. We had the lentil bolognaise sauce below.
|Lentil Bolognaise Sauce|
1 stick celery, finely diced
1 small carrot, finely diced
2 tbsp olive oil
1 cup chopped tinned tomato
1 tbsp tomato paste
1.5 cup vegetable stock
3/4 cup red or green lentils
1/2 tsp basil
1/2 tsp oregano
1/2 tsp marjoram
1/4 tsp red chili flakes
Handful fresh basil roughly chopped
- Heat the olive oil over medium heat in a frying pan. Add celery and carrot, saute for 5 minutes until soft.
- Add tomato paste and 1/2 cup of the stock and saute for 5 more minutes.
- Add chopped tomatoes, lentil, rest of the stock, herbs and bring to a boil. Lower heat and partially cover and simmer until the lentils are soft and the sauce thickness is as desired approximately 30 minutes.
- Add fresh chopped basil and serve.