What You Need to Know
The process involves mixing lentil or chickpea flour with water to form a dough, which is then rested to allow starches to hydrate and gluten to develop. The dough is then extruded through a die at a controlled temperature and pressure, and the resulting pasta is dried in a controlled environment.
Steps
- 1.
Pasta e Ceci (Italy): Chickpea flour pasta provides nutty flavor and protein boost
- 2.
Besan Ki Sev (India): Chickpea flour extruded into thin vermicelli for savory dishes
- 3.
Mercimekli Erişte (Turkey): Lentil flour noodles add nutritional density to soups
The Science
Primary Reaction
Starch gelatinization