For 1 pound of pasta

Notes

Flour from dried ceci—the Italian name for garbanzo beans or chickpeas—is one of a number of bean flours with which one can make pasta. Like the others, this yields a good pasta with a different nuance of flavor—complex, buttery with a tinge of sweetness from the bean. It’s a great carrier for vegetable, game, or nut sauces.

Ingredients

  • Dry
  • 1 1/3 cups all-purpose flour
  • 2/3 cups garbanzo-bean flour
  • Wet
  • 2 large whole eggs
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons water
Lidia’s Family Table

Cookbook

Lidia’s Family Table

buy now
Lidia’s Family Table

Cookbook

Lidia’s Family Table

buy now