Hey fruit lovers ...
Has anyone here ever tried to make pasta from grinding up dried beans into a flour and mixing with the correct ratio of water?
Any hints and or tips?
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Just keep in mind that as the Raw til 4 guidelines say, beans are too high in protein to be a staple, protein should be kept at 10% or less.
completely agree ... but in this cold climate wheat/gluten free pasta once a month isn't going to set me back much :)
Bean flour on its own wouldn't work - no gluten. If you want to start getting into xanthan or guar gum you might be able to make it work, but in addition to that there are usually eggs involved in gluten-free pastas, I think. I'd just do something like socca or panisse instead - minus the scads of olive oil.
See I had the same view ... however, if the USA they sell mung bean and black bean pasta made from just beans and water. I'm pretty confident that with some good mixing and a few runs through the juicer the dough should be pretty good. Where there is a will, there's a way! :)
Maybe. I don't see the point when you could just fry a crepe. Even better, peel a bunch of bananas instead :P