Best pulse flour for making pasta?

[Marianne]

Calling all vegetarians! What pulse flour do you use for making pasta? DS#1 is visiting and I'd like to make pasta for him. Lentil? Chickpea?

 

[i_am2bz]

Ok...I've been vegetarian for 10+ years & have never heard of pulse flour!!

 

[Lesa]

Glad you said it, 2bz- I was a vegetarian for 30 years and never heard of it! I think we are about to learn something!!

 

[moolie]

We regularly grind white (navy, kidney) beans for baking bread, but I've never made pasta so no idea on that one, sorry

 

[ORChick]

As in, no grain flour at all? I can't imagine that that would hold together ... although I've never thought about it before.

 

[moolie]

In our case the bean flour is only a portion of the flours we use in baking bread (we also use whole wheat, spelt, rye, corn, rice, and barley flours in baking).

 

[AnnaRaven]

Calling all vegetarians! What pulse flour do you use for making pasta? DS#1 is visiting and I'd like to make pasta for him. Lentil? Chickpea?

Some pastas are made out of chickpeas in Liguria. Look for: farinata di ceci and use google translate.

ETA: It's more like a, um, pancake that's cut up and used like pasta than a true pasta though.

 

[ORChick]

In our case the bean flour is only a portion of the flours we use in baking bread (we also use whole wheat, spelt, rye, corn, rice, and barley flours in baking).

I was thinking of the pasta, not bread .

Interesting idea, using bean flour in bread. Want to start a new thread with recipes and techniques?

 

[Marianne]

Good deal...I thought I was some kind of DumbS for never hearing of the word 'pulse' before. LOL

I did some reading on the Canada pulse website yesterday after no one was commenting on this thread. It really was pretty interesting. It's just a basic term for legume - beans, lentils, chickpea - http://www.pulsecanada.com/

This site has big pics and recipes, dialup beware! But the recipes look really good.

I mentioned to DS#1 about making noodles - then he asked about the pulse flours. Well, you know my reaction - He suggested half pulse flour, half all purpose to raise the protein level of the noodles. I'll try most anything once, ya know? He wasn't sure which flour would be the best for noodles. I don't have a clue.

I sense an experiment coming up.