Low-carb Noodles Made from Chickpea Flour, Without Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 380 g chickpea flour
- 20 g luten
- 15 g xanthan um
- 150 ml water, ice cold
- 1 ½ teaspoon, heaped salt
Print Recipe
Pin Recipe Instructions
- Completely dissolve the salt in the water and mix the dry ingredients evenly.
- Pour the flour mixture into the pasta maker and start the device. Add the salt water very slowly (over 2 minutes). Only add enough water that the dough just remains loose and grainy. Usually about 145 ml is enough, but the exact amount may vary slightly depending on the flour and environmental conditions.
- Let the pasta dry for at least two hours before cooking. Completely dried noodles can also be stored without any problems.
- Note: The recipe is intended for the Philips pasta maker, but can in principle also be used for conventional pasta machines. However, it then needs a little more water and rest time before processing.
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