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Categories:Viewed: 80 - Published at: 6 years ago
Ingredients
- 1 1/3 cups all-purpose flour
- 2/3 cup garbanzo-bean flour
- 2 large whole eggs
- 1/4 cup extra-virgin olive oil
- 3 tablespoons water
Method
- Food-processor mixing recommended, following the directions on page 160.
- Cut the dough into garganelli, tagliatelle, maltagliati, or boccoli.
- Dress with Sauce of Broccoli di Rape with Ceci and Bacon (page 114).
- Another good pairing of pasta and nuts.
- Incorporate 1/3 cup of finely chopped hazelnuts into the ceci dough (see box on page 172 for details on incorporating nuts into dough).
- Cut by hand into lacce, and dress with Butter and Fresh Basil Sauce (page 118).
