Gluten-Free Chickpea Thin Spaghetti
Chickpeas have been enjoyed in Mediterranean and Middle Eastern kitchens for thousands of years, prized for their hearty flavor and nourishing qualities. Today, this ancient ingredient has found an exciting new purpose in gluten-free pasta.
At first glance, Gluten-Free Chickpea Thin Spaghetti may look like a traditional bowl of spaghetti, but there’s a unique story behind every strand. Inspired by classic Italian pasta and the long history of cooking with chickpeas, this dish brings together tradition and modern creativity in a delicious way. The thin, tender noodles offer a satisfying bite and a subtle nutty flavor that works beautifully with everything from simple olive oil sauces to rich vegetable-based dishes.
What makes this pasta so special is its ability to turn a humble pantry staple into something both comforting and memorable. It’s a delicious reminder that some of the best culinary innovations come from reimagining ingredients that have been loved for generations.
Instructions
22 stepsTo Make the Pasta Dough
Get your ingredients together before you begin.
In a bowl, whisk together the chickpea flour, tapioca starch, psyllium husk, salt, and xanthan gum.
Add the egg, water, and olive oil.
Mix, then knead until a smooth, soft, but not sticky dough forms.
The dough should feel pliable and elastic enough to roll thinly.
If the dough feels too dry, add a few extra grams of water little by little.
If the dough feels sticky, dust lightly with tapioca starch.
To Rest the Dough
Wrap the dough well in cling film.
Let it rest at room temperature for 30 minutes.
This allows the psyllium to hydrate and makes the dough easier to roll and cut.
To Shape into Thin Spaghetti
Divide the dough into 2 portions.
Roll each portion out on a lightly floured surface or between two sheets of parchment paper.
Roll very thinly, around 1.5 mm thick.
Lightly dust the pasta sheet with tapioca starch.
Cut into very thin strands using a pasta cutter, spaghetti attachment, or sharp knife.
Aim for strands around 1.5–2 mm wide.
Gently separate the spaghetti with your fingers.
Dust lightly with tapioca starch to prevent sticking.
To Cook the Pasta
Bring a large pot of salted water to a gentle boil.
Add the chickpea spaghetti and cook for 2–3 minutes, or until tender but still holding its shape.
Do not overcook, as thin gluten-free spaghetti can soften quickly.
Strain and serve immediately with your favorite sauce.
Recipe Notes
Texture & Technical Notes:
- The dough should be smooth, soft, and flexible, but not sticky.
- Resting the dough is important because psyllium needs time to hydrate and strengthen the structure.
- Xanthan gum is optional, but it is highly recommended for thin spaghetti because it helps the strands hold together.
- Roll the dough as thinly and evenly as possible for a delicate spaghetti texture.
- Do not boil aggressively; a gentle boil protects the pasta from breaking.
- Thin gluten-free pasta cooks quickly, so check it after 2 minutes.
Storage:
- Store the pasta dough wrapped well in the refrigerator for up to 2 days.
- Shaped uncooked pasta can be frozen in a single layer, then transferred to a container and stored for up to 2 months. Cook directly from frozen, adding a little extra cooking time if needed.
- Cooked pasta is best served immediately, as thin gluten-free pasta is most delicate when fresh.
