Now, I'm not an expert on pasta making. I looked up a basic recipe and noticed that you need semolina flour and all purpose flour. I researched semolina flour and saw that a popular substitute is garbanzo bean flour. So I decided to replace the semolina with garbanzo, and replace the all purpose with green pea.
Ingredients:
For the pasta:
1 cup Garbanzo Bean Flour
1 cup Green Pea Flour
3 eggs
1 tbsp olive oil
1 pinch of salt
For the sauce:
1 zucchini, sliced
1 clove garlic, smashed
2 tbsp olive oil
1 oz Parmesan cheese, shaved
Directions:
Sift together the garbanzo bean flour, green pea flour, and salt. Pile into a mound and create a wide well in the middle. Crack eggs into the well and add olive oil. Slowly stir with a fork, gradually incorporating the flour into the mix. Once all the flour is integrated, kneed with your hands for a minute or two. Roll into a disc, wrap in plastic, and store in the refrigerator for 1 hour.
Prepare a cutting board by sprinkling with garbanzo bean flour. Unwrap the dough and sprinkle more flour on top. Roll out by hand (or use a pasta machine if you have) until the pasta is as thin as you can make it (I split dough in half, and this made it much easier).
Carefully slice dough into pasta shapes, I chose linguini because it was easy. If you're feeling adventurous, try spaghetti.
To cook the pasta, boil water. Once boiling, add salt. Cook fresh pasta for NO MORE THAN 3-4 minutes. Drain and pour a little olive oil to prevent sticking.
In the meantime, saute the crushed garlic in olive oil, until lightly browned. Remove garlic, heat oil to medium-high, and fry zucchini. Once zucchini is lightly browned, add freshly cooked pasta and toss to coat. Serve and top with shaved Parmesan cheese.
Do you have other ideas for what to pair with Green Pea Pasta? Let me know!
No comments:
Post a Comment