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Homemade Chickpea Flour Pasta Recipe

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4.1 from 14 reviews

  • Author: Emma
  • Total Time: 28 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This homemade chickpea flour pasta recipe offers a gluten-free alternative to traditional pasta using simple ingredients like chickpea flour, water, xanthan gum, and tapioca flour. The dough is kneaded and rested before being shaped by hand or pasta machine into various forms, then boiled until al dente. It’s versatile, vegan-friendly, and can be stored fresh or dried for longer shelf life.

Ingredients

Main Ingredients

  • 11 oz chickpea flour
  • 3/4 cup water
  • 1 tsp xanthan gum (optional, for more pliable dough)
  • 1/4 cup tapioca flour (optional, replaces 1/4 cup chickpea flour for pliability)

Instructions

  1. Prepare the pasta dough: On a work surface or in a bowl, combine chickpea flour, water, xanthan gum, and tapioca flour (if using). Knead well until the dough is uniform in texture. Although gluten-free, kneading helps achieve a smooth consistency. If the dough feels crumbly, add water one tablespoon at a time until it forms a cohesive dough. Form into a ball and let rest for 10-15 minutes to allow flour hydration and strengthen the dough.
  2. Shape the pasta: Divide dough into 4-6 pieces to work with manageable portions. Dust your surface with chickpea flour and roll each piece out into thin sheets about 3mm thick using a rolling pin or pasta machine, beginning with the thickest setting and gradually thinning. For tagliatelle or pappardelle, flour the dough sheets well, roll them up, and slice them into noodles of desired width. Alternatively, cut noodles flat without rolling if preferred.
  3. Make shapes: For unique shapes like gnocchetti or shell-like pasta, use a small round cutter to create disks, then pinch and fold with a fork to connect edges. This step is easier with xanthan gum or tapioca flour added. Spread shaped pasta on a tray to dry slightly or proceed directly to cooking.
  4. Cook the pasta: Boil a large pot of salted water. Add the fresh chickpea pasta and cook for 7-8 minutes until al dente, stirring occasionally to prevent sticking. Drain carefully once cooked.
  5. Serve: Toss cooked pasta with butter and parmesan cheese, or use dairy-free butter and nutritional yeast for a vegan option. Alternatively, serve with your favorite sauce.
  6. Drying the pasta (optional): Lay pasta pieces on a tray in a well-ventilated area to dry until no longer pliable, which can take overnight. A dehydrator can be used following manufacturer instructions. In humid or cold areas, freezing is recommended instead of drying.
  7. Storage: Fresh chickpea pasta can be stored in an airtight container in the refrigerator for 1-2 days or frozen for 3-4 months. Dried pasta stores well in a cool place for 1-2 months or frozen for up to 6 months.

Notes

  • Adding xanthan gum or tapioca flour improves dough pliability, making shaping easier.
  • If the dough is too crumbly, gradually add water, one tablespoon at a time.
  • Uneven edges trimmed from sheets can be saved and re-rolled for additional pasta.
  • Resting the dough is not strictly necessary but helps flour hydrate and strengthens dough texture.
  • Drying times vary by climate; high humidity or cold conditions may require freezing to preserve pasta.
  • Use a fork or wooden pasta tool to shape gnocchetti-style pasta; the fork method is easier for this recipe.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Find it online: https://myeasyplate.com/homemade-chickpea-flour-pasta-recipe/