Description
Lentil or chickpea flour-based pasta production involves mixing flours with water to form a dough, which is then extruded and dried.
Technical
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.
Science
Primary Reaction
Starch gelatinization
Sensory Profile
Aroma ()
nuttyearthygrassytoastedleguminous
Wine Analogy
Like a young Chianti with earthy undertones
Coffee Analogy
Similar to a lightly roasted Ethiopian Yirgacheffe
Perfume Analogy
Reminiscent of vetiver and toasted almond accords