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
