Gluten Free Garbanzo Bean Pasta Recipes

GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
• Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
• Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

GLUTEN FREE GARBANZO BEAN PASTA

Steps:

• Except for the water, place all ingredients in a food processor.
• Process until the mixture starts to form a ball.
• If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times.
• Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes.
• Cut your dough into 6 equal pieces.
• Roll each piece of dough into a rectangle using the extra Garbanzo flour to prevent sticking. Try to roll the dough as thin as possible; this should not be difficult if the dough is well rested.
• Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips ½" wide.
• Create a nest with the noodles of each piece of dough.
• The nests may now be frozen or refrigerated until ready to use.
• Bring a large pot of salted water to a boil. Cook noodles 4-7 (if frozen) minutes. Drain and toss with olive oil to prevent sticking.

PASTA WITH GARBANZO BEANS

Steps:

• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
• Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.

IMPROVED GLUTEN FREE PASTA

Steps:

• Sift dry ingredients together and stir in a stand mixer with a bread attachment.
• In a separate bowl beat together the eggs and oil.
• Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
• Let the mixer knead this dough until thoroughly mixed.
• Form a ball of dough and wrap in plastic wrap.
• Refrigerate the dough for at least an hour.
• The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
• Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
• Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
• Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.