Gluten-Free Chickpea Pasta
Chickpea pasta might seem like a trendy new dish, but its story actually begins thousands of years ago.
Chickpeas were first grown in the Middle East and Mediterranean, where people used them to make simple breads and hearty meals that fueled everyday life.
Over time, this little legume traveled the world—turning into crispy pakoras in India, savory pancakes in Italy, and countless street foods loved for their nutty flavor.
Pasta, on the other hand, became Italy’s gift to the world, the ultimate comfort food shared at family tables everywhere.
Now, the two meet in a way that feels both ancient and fresh. Gluten-free chickpea pasta takes the wholesome power of chickpeas and transforms it into golden, chewy noodles that everyone can enjoy—even those avoiding wheat.
It’s rich, satisfying, and packed with protein, yet light enough to make you feel good after eating. Every bite is a taste of history with a modern twist.
Nutrition
per serving (≈99g)Instructions
11 stepsMake the Dough
Gather your required ingredients.
In a bowl, whisk together chickpea flour, tapioca starch, psyllium husk, salt, and xanthan gum.
Add the egg and water, then knead until a soft but pliable dough forms.
Add more water by the teaspoon if the dough feels too dry.
Rest the Dough
Wrap the dough in cling film and let it rest at room temperature for 30 minutes to fully hydrate.
Roll and Shape
Divide the dough into 2 portions. Roll each one out between sheets of parchment or dusted surface to about 2 mm thickness.
Roll the chickpea dough through the pasta machine to form smooth sheets.
Cut into your desired pasta shape (tagliatelle, fettuccine, etc.).
Dust with rice flour and keep covered with a towel to prevent drying.
Cook
Bring a pot of salted water to a boil. Boil the pasta for 3–4 minutes or until tender but not falling apart.
Strain and serve immediately with your favorite sauce.
Recipe Notes
Storage:
• Dough can be refrigerated for up to 2 days wrapped tightly.
• Shaped pasta can be frozen on a tray and then transferred to a bag for storage (up to 2 months).
