Chickpea flour pasta

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The chickpea flour cookbookStore-bought noodles can’t compare to homemade, but people looking for grain-free alternatives have long been out of luck on both fronts. Chickpea flour saves the day. It’s not a newfangled notion: chickpea flour has long been used to make pasta in Italy, as well as gnocchi, and spaetzle-like dumplings in North African cuisines. One innovation I’ve added is a bit of psyllium husk; it helps the pasta hold together while it’s being shaped and cooked.

  • Yield: 4 to 6 Servings


  • 2 cups (240 grams) chickpea flour, plus more for dusting
  • 1 tablespoon whole psyllium husks
  • ½ teaspoon fine sea salt, plus more for pasta water
  • 3 large eggs
  • 3 teaspoons ice water
How to Make It
  1. Place the flour, psyllium husks, and ½ teaspoon salt in a food processor; process until combined. Add the eggs; process for 1 minute, until the dough appears very moist and begins to clump at the sides of the bowl. If the mixture appears dry, add water, 1 teaspoon at a time, pulsing to combine. If the dough appears wet and sticky, add a few teaspoons more flour.
  2. Gather the dough into a ball and knead it for 1 minute on a clean work surface lightly dusted with chickpea flour. Place the dough in a medium bowl and sprinkle it with more flour. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes.
  3. Place the dough on a clean work surface lightly dusted with chickpea flour. Cut the dough in half; cover 1 piece of dough with a clean kitchen towel.
  4. Using a rolling pin dusted with flour, begin rolling the other piece of dough from the center outward, flipping it over several times to keep it from sticking. Roll it to ⅛-inch thickness.
  5. For tagliatelle, cut the dough into ¼-inch-wide noodles. Gather the noodles into a few loose nests and sprinkle them with flour. For bowties, cut the dough into 2 by ¾ inch rectangles. Working quickly (before the dough dries), pinch the centers of each rectangle together to form a bowtie. Set the nests or bowties on a floured baking sheet and cover with a clean kitchen towel. Repeat with the remaining half of the dough.
  6. Bring a large pot of salted water to a boil. Add the pasta. Cook for 2 to 3 minutes, until the pasta rises to the surface and a sample piece is al dente. Pay close attention to the pasta: like other gluten-free pastas, it can go from perfectly cooked to an overdone, disintegrating mess if you step away.
  7. Drain the pasta in a strainer and serve with any pasta sauce of your choice.

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