Chickpea Flour Tagliolini
INGREDIENTS
- 200g chickpea flour
- 100g rice flour
- 180ml warm water
- Pinch of salt
- 4 tbsp olive oil
- 2 garlic cloves, sliced
- 1 small chilli, sliced
- Small handful parsley
NUTRITION
Per serving
380
Calories
14g
Protein
54g
Carbs
11g
Fats
METHOD
1
Make the dough
Combine the flours and salt in a bowl. Add warm water gradually and knead for ten minutes into a smooth dough. Rest for thirty minutes.
2
Roll and cut
Roll the dough through a pasta machine to the second-thinnest setting. Cut into tagliolini.
3
Cook fast
Boil the pasta in well-salted water for two minutes — it cooks fast.
4
Sauce and serve
Warm oil with garlic and chilli for two minutes. Toss with the drained pasta and parsley.
VEG.ARMY TIP
Chickpea pasta is delicate — work in smaller batches and floured trays.
