Homemade Chickpea Flour Pasta with Zesty Leek & Tomato Sauce
Yield: 3- 4 Servings
A simple recipe for homemade chickpea pasta with a zesty lek and tomato sauce.
Rosemary Garlic Oil (Optional):
½cup (120 mL)olive oil
4peeled garlic clovespeeled
1sprig fresh rosemaryroughly chopped
Homemade Chickpea Pasta:
1¼cups (150 g)unbleached all-purpose flour
¼teaspoonDiamond Crystal kosher salt
½cup (120 mL)warm water
2tablespoonsrosemary garlic oil (see recipe above)or substitute extra virgin olive oil
Leek and Tomato Sauce:
2tablespoonsextra virgin olive oil
3leeks, white and light green parts onlysliced lengthwise and cut croswise into thin slices
1(28 oz) canItalian plum tomatoes
fresh tarragon or basilat your discretion
¼teaspoonred pepper flakesoptional
zestof 1 lemon
finely chopped chivesoptional
Prepare the Rosemary Garlic Oil:
In saucepan, combine olive oil, peeled garlic cloves, and rosemary sprig (or 1 tablespoon dried rosemary). Bring to simmer, reduce heat as low as possible and simmer gently for 20 minutes or until garlic turns golden. Strain in jar and let cool. If not using right away, refrigerate immediately and use within 3 days.
Stir together chickpea flour, white flour, and salt. Create well and add in water and oil (either rosemary garlic oil or regular olive oil). Using fingers or a wooden spoon, mix together until liquid is absorbed.
Using clean countertop, cover the dough with plastic wrap and let sit for 5 minutes. Knead the dough for 10 minutes. If the dough is too dry, add a tablespoon of water. When the dough is smooth and resilient, wrap again in plastic and let sit for 30 minutes. Once done, the dough will be quite shiny!
Once rested, divide the dough into two equal parts. If using a machine, roll to desired thickness and cut whichever shape you desire. If making by hand, roll dough to 1/16 inch thickness. Let sit again for 5 to 7 minutes to let dry slightly. Dust pasta with flour roll into a loose cylinder. Cut the cylinder croswise into desired strip width and uncurl the noodles onto a clean dry towel. Repeat.
Warm olive oil in saute pan over medium heat. Add the leeks and garlic and saute for 6 to 8 minutes, until lightly wilted. Do not brown. Increase heat to high, add canned tomatoes, herbs, red peppers, and lemon zest. Bring to boil. Reduce heat to low and simmer for 30 to 40 minutes, until thick.
Bring water to boil (add salt once water begins to boil!), add noodles and cook for 3 to 4 minutes, until cooked through. Drain, drizzle with rosemary-oil and serve on plates. Top with sauce and sprinkle with chives (if desired).