Fresh Mung Bean Flour Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300 g Mung Bean Flour + some for dusting3 large Eggs2 Egg Yolksup to a Tbs of water
Mix eggs and egg yolks together, add to flour and mix in a mixer with a dough hook or in a food processor with a blade. This dough is very stiff, so only do it on low power and don't overwork your machine. Add a bit of water if the dough is too dry to make a ball in your hands, or add a bit of flour if it's too wet.
Wrap ball of dough in plastic wrap and let rest at least 30 minutes on the counter so that flour can properly hydrate (Because there is no gluten to develop, there is no need to knead after it's mixed.)
Working with small pieces (I cut the ball into 6 or 8), roll out your pasta either by hand (Warning: This is hard work!) or with a pasta roller (very easy!). If the dough seams a bit sticky, dust it with some extra flour before passing through the roller (and again, because there is no gluten, you don't have to pass it through multiple times to get the best texture, just hand shape it so it's about square and the width of you pasta maker and roll it on setting 7, then roll it on setting 3 - done!)
Cut pasta to desired shape and dust in reserved mung bean flour to prevent sticking. If I'm not cooking the whole batch, the extra gets coiled into little nests and put on a parchment-lined baking sheet in the freezer for an hour or two, then transferred to Ziploc bags for storage.
Cook pasta in ample salted boiling water for about 3 minutes (if making ravioli, cook until they float), put it on top of whatever sauce you are serving it with and wait another 3-5 minutes, then mix it in and eat! If cooking frozen pasta, don't defrost first.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Wrap ball of dough in plastic wrap and let rest at least 30 minutes on the counter so that flour can properly hydrate (Because there is no gluten to develop, there is no need to knead after it's mixed.)
Working with small pieces (I cut the ball into 6 or 8), roll out your pasta either by hand (Warning: This is hard work!) or with a pasta roller (very easy!). If the dough seams a bit sticky, dust it with some extra flour before passing through the roller (and again, because there is no gluten, you don't have to pass it through multiple times to get the best texture, just hand shape it so it's about square and the width of you pasta maker and roll it on setting 7, then roll it on setting 3 - done!)
Cut pasta to desired shape and dust in reserved mung bean flour to prevent sticking. If I'm not cooking the whole batch, the extra gets coiled into little nests and put on a parchment-lined baking sheet in the freezer for an hour or two, then transferred to Ziploc bags for storage.
Cook pasta in ample salted boiling water for about 3 minutes (if making ravioli, cook until they float), put it on top of whatever sauce you are serving it with and wait another 3-5 minutes, then mix it in and eat! If cooking frozen pasta, don't defrost first.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 143.7
- Total Fat: 4.4 g
- Cholesterol: 154.2 mg
- Sodium: 39.8 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.7 g
- Protein: 8.0 g
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