Ceci (Garbanzo Bean) Flour Pasta

Name: Ceci (Garbanzo Bean) Flour Pasta
Yield: for 1 pound of pasta
Ingredients: 1 1/3 cups all-purpose flour; 2/3 cup garbanzo-bean flour; 2 large whole eggs; 1/4 cup extra-virgin olive oil; 3 tablespoons water

December 14, 2011

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.

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