Pasta... awesome style

It all started with kombucha. I'm going to have to update you on the kombucha and scoby process...it's doing quite well actually.

But it didn't end there.... all of this is only the beginning. Enter chickpea pasta...

I found a recipe on a blog called foodie fiasco and it was only two ingredients.  Chickpea flour (can also find it under other names like gram flour or besan). So it's just chickpea flour and egg. If you don't love the taste of chickpea or you hate hummus, this probably won't be your cup of tea but I love it. I love this pasta more than regular pasta, actually.

When I first made it I tried to roll it out with a rolling pin and I just couldn't get it thin enough.  But I bought a little inexpensive pasta machine that rolls the dough thin (Marshalls, I love you.) and cuts it spaghetti style and voila!

I love love love it fresh like mix, roll, cut, boil, eat (repeat). But you can also freeze it and if I have no space in the freezer, I dry it and store it in an airtight container.

Having tried it fresh, frozen, and dried.... I have to say that it's truly best when it's fresh. I'm talking about, just made it and let's go drop it into boiling water kind of fresh. But hey, if you're short on time during the week and can't make it on the spot every time, you do what you gotta do.

I still favor it over regular pasta.