This homemade black bean pasta is suitable as a vegan pasta and plant based (WFPBNO) pasta.
Last night I saw a photo from my sis in UK and she was feasting on black bean pasta. Which I had never heard of. Hers looked like ink squid pasta (which I loved but don’ eat anymore coz it is not plant based) and made me want to attempt making black bean pasta.
I later found out hers was store bought and was black. As you can see, mine is not. I wonder if they used black colouring?
Original Recipe from: https://www.onegreenplanet.org/vegan-food/how-to-make-bean-pastas/
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference
(A) Beans to make Flour
- Black beans (dry) – 1C
(B)
- bean flour – 50g (1/3 C)
- Semolina flour – 130g (3/4 C)
- Salt – 1/2 tsp
- Aquafaba (or egg replacement as binder) – 4T
- Water – 7T
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Steps (summary)
- (A) blend beans in high speed blender.
- Sift (but if you don’t mind if dough is a little bit grainy, you can skip this step)
- put (B) into food processor. Note that you will have to gauge (by feel) to add more/less liquid.
- Remove dough from food processor. Knead lightly. Wrap in cling wrap. Let rest (in fridge) for 15-30 mins.
- Once dough is ready, make pasta as normal. (Using pasta machine or rolling pin)
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