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


No comments yet. Use the form below to be the first.

Add a comment

Name: (required)
Comment: (required)

Please answer the following question to show you're not a robot/script:

Page rendered in 0.2104 seconds