Posted: 2009-09-07

Pasta di Ceci

We made fresh pasta with Rita one day but instead of using normal flour, we used chick pea (ceci) flour. We all thought the pasta came out a bit rough and we’d try it again next time with 20/30 percent soft flour to improve the texture of the pasta. It was also a bit of a pain to work with in the pasta machine.

-Chad Altemose

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