I’ve been wanting to try GF pasta for a while but it took a vegan friend visiting to provide the push. In the event of it, the pasta itself left a lot to be desired – but the flavours were good and this would certainly bear repeating.
- 1.75 cups whole chickpea flour
- 2 T ground flax seed
- 6 T boiling water
- A good handful red chard
- 2 cloves garlic
- juice of a lemon (I think it would be improved with some of the zest also, maybe to finish)
- 1-2 tsp capers
Mix flax meal with boiling water and let sit until a good firm gel forms. With cooler water this may take a while. When done, mix with the flour, knead to a consistent dough and let sit 20-30 mins at room temp. found that I had waaay too much liquid (maybe I mismeasured) and had to adjust with more flour. I think if your gel was truly gelly (mine was not) then this may not happen. Roll out thinly. If your have a pasta machine, it may work with this pasta. I do, and it didn’t, so I ended up making ‘rags’ rather than invest too much time.
Lightly saute garlic until browning (suggest making chips, removing, and adding at end) then steam the chopped chard (minus stems if that’s your preference) and, when soft, remove from heat and mix with pasta, lemon, capers …. and serve.