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The Perfect Easy Grain Free Pasta (And a Giveaway Winner!)

Filed Under: 150-200, Appetizers and Sides, Chickpeas, Eggs/Egg Whites/Egg Replacer, Entrees, Gluten Free, Grain Free, No Bake, Recipe Makeover, Recipes, Sugar Free

By 152 Comments Jump to Recipe

I didn’t think it could be done.

I didn’t think a decent, let alone delicious, low carb pasta existed.

I didn’t think that a homemade pasta even my cheap and lazy frugal and time effective self could make.

I didn’t think I could get away without dishing out copious amounts of dough for a pasta maker. (Pun intended)

I didn’t think I could make any kind of homemade pasta in under an hour.

I didn’t think any low carb pasta would contain ingredients I could pronounce.

I didn’t even dream grain free pasta could ever make me cry tears over tastebud-induced joy while dancing around the kitchen in a super dorky happy dance.

Hmmm…I should be wrong more often.

Easy Grain Free Pasta

Okay, so I’m working an a vegan version, but this is what I have so far. I tried this with an egg white and it did not work. There is a fabulous nutty flavor here, not really chickpea-y at all. I just love it! 

I bet you could make a big batch and then freeze the leftovers for those busy weeknights. If you try that, let me know how it goes! Thanks!

From grain-free-gluten-free.com

Total Time: About 30 minutes

Serves 2

Ingredients

3/4 cup plus 1 tablespoon chickpea flour

1 egg

Note: Feel free to double or triple this recipe as needed. Just use one egg for every 100g of flour (or 3/4 cup plus 1 tablespoon, as above).

Directions

Put the chickpea flour into a bowl and make well in it. Add egg and stir until combined. If the dough is too dry, add a small amount of water. If it is too wet, incorporate small amounts of water. For reference, you dough should be firm and smooth, like below.

Once the dough is of the right consistency, knead the dough for a bit. Feel free to take out your aggressions during this process. Remember, you can knead all week and the gluten will never develop. Yay for gluten free flours!

Now roll the dough out very thinly on a nonstick surface. I used a silicone mat, but I bet parchment paper would work. This dough wanted to fall apart and stick to everything, so I really needed the mat. Fair warning.  Try to make sure it is of pretty even thickness but, unless you’re using a pasta maker, it probably isn’t going to be perfect. That’s okay.

So now you can use a pizza cutter of sharp knife to slice the dough into noodles of your desired thickness, but I made bow ties.

Just cut into squares, and pinch the center. Easy peasy!

Once the pasta is all rolled, cut, and shaped, plunge it into very very very very very well salted boiling water. There is not salt in the dough, so YOU MUST SALT THE WATER. 

I’M SERIOUS. SALT THE WATER!!!!!!!

Try to make sure they’re not touching each other, and cook for 2-3 minutes, or until al dente.

Eat them all standing up as finger food.

Toss with your favorite sauce and/or veggies, or just enjoy them plain, and eat up!

Being wrong can be really delicious…

Enjoy!

-Kelly M.

The winner of the giveaway is… Meg from Cooking. In. College.! Just send me an email at foodiefiasco@gmail.com with your shipping info and we’ll get you your stuff!

Thank you so much to everyone who participated! I love you all.

 

 

 

 

 

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Comments

  3. Aw man, I just got rid of my chickpea flour because I didn't know what to make with it. Guess I'll just have to buy more!! Sounds delicious!!
    Reply

  4. Hi - thanks for the recipe. I just found your blog.... by way of wheatbellyblog I think. Anyway - this recipe reminded me of the egg noodles an older lady use to make. She just used the flour and egg like in your recipe - but instead of kneading it and rolling it out - she just dropped the rough pieces into her chicken soup. It made wonderful little pasta pieces in the soup. Just thought I'd share :)
    Reply

  5. If that's anything like the chickpea spaghetti I had recently, I know how good it is - and I love the cute bow ties! I'm sorry I didn't have a chance to do a guest post for you in time, it's been flat out here, but would love to at some point :-)
    Reply

    • Actually, you were part of the inspiration for this! So, thank you! No worries about the guest post, but if you ever want to do one, just let me know! ;)
      Reply

      • This is fantastic. The dough was a bit dry as stated. I put a few drops of grape seed oil in the bowl after mixing to coat and continued to knead. That did the trick. I put it through a hand crank pasta roller and cooked them for 4-5 minutes. Finally I can have something that is not made from wheat and tastes great.
        Reply

    • Hmm... what a great question! I just followed the original recipe along with some other research, but no one gave a reason why you couldn't salt before boiling. So if you try it, let me know! ;)
      Reply

    • You are amazing. Thank you so much!! Thank you for the compliment! I was actually thinking about changing my blog header, so I really appreciate the reassurance. ;)
      Reply

    • Hmm, I don't see why it wouldn't... I think it just depends on what flour you use because of the varying protein contents. I have a feeling your best bet would be to google around a bit to see how many eggs/ how much water you should add and then save time and $$$ by not getting a pasta maker! Thank you so much for you question! ;)
      Reply

        • Hmm... sorry about that! One of the inspirations for this recipe was the lack of chickpea pasta on the market, so I didn't find anyting decent in my Google search. I know Eleanor of Eating Like a Horse has tried some, so you may want to ask her! Thanks again for the question!
          Reply

      • Hi, thanks for the recipie! I have a condition that gets worse when i eat the foods that I love most...pasta chz...on and on Does the pasta take on that bean texture? as a rule I dont care for that bean like texture but as we all know combinations can truly change textures and flavors... I know You're answer should be "Well try and see" and I will but It is just Mother and myself that I am cooking for...we are kind of on a budget...thank You so much...have a blessed day, Jen
        Reply

  13. Kelly - I finally got around to trying this recipe. And wow! LOVE it. It is now a staple in my menus. :) And, I blogged about it over on my new little foodie blog. It's not much of a blog, but I wanna share the love. Here's the link to my post if you wanna check it out: http://wholefoodsmenus.blogspot.com/2012/05/homemade-cream-of-mushroom-soup-and.html Keep the recipes coming! You're amazing. :)
    Reply

    • Replace the egg with flax gel, it works well. There are websites with methods of how to make it, I simply ground flax seeds, poured hot water over and left it for 20mins. 1 tbsp is roughly 1 small egg. This does leave the flax flavour but it's not a problem if you like it! Flavourless gel takes longer but it's not too hard, so worth searching online. Good luck!
      Reply

    • I tried a vegan version today and it turned out great. I just know I need to roll the noodles thinner next time. I made a vegan egg with - 1Tb flax meal - 3 Tb hot water - dash of black salt - drizzle of olive oil mixed well and let it set up in the fridge for at least an hour. Used the flax egg instead of a real egg with 3/4 cup + 1Tb nutritional yeast and boiled the noodles in salted water for almost 5 minutes. (3 min would've been plenty if I'd rolled my dough out thinner) You can see the pic at this link: http://bit.ly/1q94rma
      Reply

  16. Wow, I am so excited to try this! Thank you so much for posting this recipe. I love your blog. I find that it is very easy for vegetarians to just overdose on grain products, but I love that you've found healthy alternatives to many standard unhealthy everyday foods.
    Reply

  17. Made this for dinner tonight! It was easy, looked like pasta, had the texture of pasta, and had a slight pleasant nutty taste as you said. Just simply excellent. I cannot thank you enough for posting this!
    Reply

  18. Hi - I was wondering if you had tried mixing other flours in such as almond or coconut flour to lessen the carb count? I looked the carb count for Chickpea Flour up and it's 13 Net Carbs for 1/4 cup. Any other suggestions or thoughts on this?
    Reply

    • Hi Donna! I am sorry that I have not tried using other types of flours in this recipe, but I imagine almond flour would work better than coconut flour. Perhaps you could sub almond flour for half of the chickpea flour? I have not tried this myself and therefore cannot vouch for it, but it seems like it should work. If you do try, can you let me know how it goes? Thank you!
      Reply

  20. I will give it a shot - the almond flour is more like a fine ground meal so I'm not sure how that would work out...that's why I was thinking coconut - why do you think coconut flour wouldn't work?
    Reply

    • Coconut flour has WAY different properties than most flours. It is super absorbent, for starters, and is much denser/heavier, and will give a grainy texture if not treated right. I have a feeling that if you used coocnut flour here, it would just become a crumbly mess. Hope this helps!
      Reply

  22. So I've made this a couple times and loved it. I was wondering if you think this would be suitable as pasta sheets for lasagna, and if so, would you recommend cooking them before using them as lasagna sheets? I know that when we use our homemade regular lasagna pasta we do not cook it before putting it in the oven with the rest of the lasagna ingredients.
    Reply

    • Thank you so much for making this, Monique, and I am thrilled you are enjoying it! I LOVE the idea of using this pasta recipe as lasagna sheets, but I haven't tried it myself and therefore cannot vouch for the results. That being said, I would probably not cook the sheets before baking for fear that they would fall apart. If you try it, could you let me know how it goes? Thanks!
      Reply

  23. Just tried this and i loved it! I could not roll the dough flat though, way too sticky. I just dropped little pieces in the boiling water though and it did the trick!
    Reply

    • Thank you so much for trying these, Cee (love your name, by the way), and I am thrilled you enjoyed them! I am sorry the dough was too sticky, though, it can really be tempermental. I love the idea of just plopping them in the boiling water... kind of like dumplings!
      Reply

  24. If you use the type of chickpea flour called "besan" NOT garbanzo flour, then the carbs will not spike your blood sugar. Chickpea flour of this type, made from chana dal, is so low on the glycemic index scale that it is safe for diabetics and people on low-carb diets.
    Reply

    • Thank you so much for the info, Patty! It's really interesting to know more about the ingredients I work with, and I really do appreciate you sharing your expertise. ;)
      Reply

      • Glad to share what I've learned! You could try making these vegan using an egg replacement: In a small bowl, whisk together 2 tbsp. ground flax seed and 3 tbsp. warm water. Set aside for 5 minutes, or until thick and jelled. This can be used in baking. Might work in this case. Perhaps a touch of olive oil to replace the fat in the yolk?
        Reply

    • Hi can anyone tell me what brand of the flour you used that is lower carb? I noticed some are very high carb What kind do you use Kelly ?
      Reply

  25. I can't believe, I only JUST discovered you're blog . You are a FOOD GENIUS <333 and to think you are only 14!!! You have a gift!!! Thanks so much for your creativity and DELICIOUS recipes. It really helps keep the bore out of eating healthy!!!!!
    Reply

  26. Thank you, thank you, thank you SOOOO much for being wrong! I am gluten intolerant and have been looking for an easy pasta recipe. And seeing as that my parents just got a vita mixer blender machine, which will allow me to grind my own chickpea flour. YEAH! I am doing this for dinner tonight! So many good things in chickpeas. Thanks again!
    Reply

  27. I'm thinking of using banana. What do you think the total carb count is for the entire recipe? This will help me decide on how large or small to cut the pieces.
    Reply

  30. I made this tonight for dinner and it was awesome! My son was just diagnosed with allergies to rice, corn, wheat and oats so there isn't any pasta available at the store he can eat. Anything gluten free has corn or rice. I almost cried when I thought we'd have to give up pasta completely! I changed the type of flour I used as I didn't have time to go to the store and get the chickpea flour. I used Bob's Red Mill brand gluten free all purpose flour which has: garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. I did have to add a little water and it was really sticky but it worked. My son just finished his second helping of pasta with meat sauce and I couldn't be happier! He hardly ever has seconds because he is so picky, but this he loved!
    Reply

  31. This morning I lept out of bed thinking of making pancakes with chickpea flour (besan) they were delicious, my son thought so too. I didnt use a recipe but they worked out great anyway!
    Reply

  32. Hi! I was curious if I can dry it out like I would my regular homemade pasta!? I have a gluten free friend that I'd love to take some to next time I visit! Thanks!
    Reply

    • Okay, the idea of drying this pasta is BRILLIANT. I haven't tried it myself, but I have a feeling it would just fine. Prepare the recipe as directed, and then proceed with the drying process as you would with regular pasta. If you give it a go, could you let me know how it turns out? Thank you so much, and I hope you have a lovely day!
      Reply

  34. I've been switching over to a grain free diet for the past couple of weeks and this recipe has been a godsend! Thank you so much for sharing, I tried it for lunch with a little bit of butter and parmesan, was delicious. So quick and simple to make. Dough was ready and rolled by the time the water came to the boil. I used a pasta machine and found this dough much easier to handle rather than normal egg pasta. Didn't find it overly sticky, I did go easy on the water though so was maybe a bit stiffer than it should've been. Cooked in a few minute and devoured in less! Lovely firm bite to it. Not just saying this but I preferred it to normal egg pasta. Thanks :)
    Reply

  35. Just made some of this for dinner - half chickpea half black bean flour (ran out of chickpea), a 1/4 tsp guar gum and an ener-G egg replacer, topped with arrabbiata sauce. OMG perfect! So, yes, it does work as vegan with a few careful swaps. If I could eat egg I'd be making as is for sure!
    Reply

    • I'm so glad you enjoyed this pasta! And thank you for testing out a vegan version. I've gotten a lot of requests for one, and I'm glad to hear that it works. Have a lovely day, Sarah!
      Reply

  38. You are fourteen and you did this? Color me impressed. I am further impressed by your writing! You have a knack and I would love you to keep it up. :-) As for the pasta, I was initially worried about the texture because I wanted linguine instead of little pinched pastas. It was great! It had the consistency of dumplings in chicken and dumplings. Also, I used Pam for both the wax paper and my hands when I was working with it. This made things MUCH easier! Peace, God Bless, and Thanks so much for the recipe! (I would love to try your yeasty bread next!) Katie
    Reply

  40. Just wondered why you added salt to the water only? Is it possible to add it to the dough, or is that a problem with the chickpea? I'm just starting out gathering info to switch a LOT of dietary habits in our house. Thanks!!
    Reply

  41. Stroke of genius if I do say do myself, cut the pasta into strips and use it in a lasagna with fat-free ricotta & tempeh crumbles (make bacon a little thicker and break up) BAM! Gluten-free homemade lasagna. Also do you have any idea what calorie value a serving might have?
    Reply

  42. I am Diabetic and was wondering if you new how many carbs are in this recipe? I have missed pasta for 20 years...yes 20 years. I am going to make this and feast. Also, can I grind up my own Dry chick peas?
    Reply

  43. Hey Kelly, I tried this pasta recipe and it turned out horrible for me :( Im sure it had to do with the fact that I used Garbanzo Been Flour instead of Chickpea, but I cannot find chickpea anywhere in the crappy town I live in. I searched everywhere for it. And even after that the Almond flour ended up being Almond Meal and the only think I came out with correct while shopping was the Coconut Flour. But those 3 flours cost me $50! Talk about breaking the bank. Anyways, the pasta. I SALTED THE WATER A LOT and it ended up being too salty. Ew. And my noodles are bready, instead of..well..noodles. Whats up with that??
    Reply

  44. Hi there, I was so excited about this recipe when I came across it that I made it that night. Two points: 1. You really MUST have a pasta maker to make the dough thin because it's a lot of hard work with just a rolling pin and very time consuming. 2. I followed your "I'M SERIOUS, SALT THE WATER" advice and ended up having to throw it all away. It was perfectly cooked and looked great, smelled great but it was FAR too salty. I'm trying it again tonight without adding any salt to the water because I checked the chickpea flour packet (which I purchased from an organic health food shop) and duh, chickpeas obviously have quite a high amount of natural sodium. I'm wondering where on earth you sourced salt-free chickpea flour?!
    Reply

  45. Dear Kelly First let me say that you are a very smart girl for your age Now can I ask you to create a pasta recipe that uses all whole wheat pastry flour and another one with coconut flour and email them to me please it would be very helpfull to me and my husband we have two different diets going on mine is low carb his is whole grains I am really desperate HELP !!!! Thank You P.S. Be Good For Your Parents and Do Well In School
    Reply

  47. I cannot begin to tell you how delighted I am to find this recipe. I've tried - and failed - many many times to make my own pasta at home not only because it's tons cheaper than buying it in the grocery store but also because it has to be very specific to ME and MY needs. The only three grains I'm NOT allergic to are barley, oats, and millet, and I've been thinking about giving up grains altogether anyway for various reasons; so this fulfills TWO needs for me: one, it uses chickpea flour (and I'll bet it would work with almond flour as well, of which I frequently grind my own); and two, it's so simple I feel confident that even I can use this recipe and achieve successful and satisfactory results. Thank you so much! :) <3
    Reply

  48. Had this for tea tonight, delicious! I made mine into noodles which my 10 year old daughter loved helping with! My son thought they looked like worms which added to the charm of homemade noodles. Already thinking lasagne, tortellini and many other pasta delights. Can't believe how easy it was, although the noodles, hand rolled were time consuming. I put them into a bowl and the all stuck together so I re-rolled them and kept then separate on parchment until ready to use. Thank you so much!
    Reply

  49. Some of your paleo recipes include ingredients which are not paleo (ie. chocolate chip cookies, chick pea flour to make pasta, etc.) Paleo includes no dairy or legumes or grains. The flours are limited and if you have suggestions for any other than almond and coconut, I would love to know.
    Reply

  50. Hi, I am just now searching for grain free options as a Vegan yet still get my protein in. This is a great looking receipe and I would even make an exception to use the egg. I need to lose the last of this fat and ridding myself of carbs is my new undertaking. I will look forward to the Vegan option for this recipe. I found a vegan mac and cheese receipe and needed a grain free pasta. Thanks very much for your hard work coming up with these recipes!
    Reply

  51. Oh my word, you are adorable! I love your writing style- the way you cross out what you are really thinking...so funny. I'm a pasta lover and have cut out wheat from my diet ( makes my menopausal self gain tummy weight) and being Italian...I LOVE LOVE LOVE pasta and have been looking for an alternative. I will also be trying almond flour pasta recipes. Thanks again honey!
    Reply

  52. Hi there! Made this the other day as I have to avoid wheat. Trying to find a wheat free pasta that is not grainy or tasteless has been a real struggle! So frustrating! This pasta was amazing!!!!!! I've never made pasta before and made it really thin just with a rolling pin and cut it fine to just a bit thinner than tagliatelle. SO DAMN GOOD!!!!!!!!
    Reply

  53. I just got my KitchenAid pasta press today and this is the first recipe I tried in it! It worked okay in the machine, it's very sticky. I am hoping that once the dough remnants stuck in the machine have a chance to dry a bit more they'll come out much easier.... right now it's a pain in the rear to clean! It cooked absolutely wonderful though, and my picky four year old LOVES it! Great job on the recipe!!! :) It's a winner in our house!
    Reply

  54. Hello Kelly! I just feel compelled to say, I believe you are truly a gift to the blogosphere world of foodies and inspiration seekers. YOU have a gift and ARE a gift. I feel lucky to have stumbled across your blog and this recipe was how I found you- I googled recipes for chickpea flour and you were featured on a blog for 15 best chickpea flour recipes....low and behold here it is-easy peasy ((delicious)) pasta!! Wow-to you, your talent, your food, your story and your heart!! I whole heartedly thank you for sharing your story and spreading sunshine and your hilarious humor throughout your site!! Much love! Krissie
    Reply

  57. Thanks for the recipe...working on it as I type. My ex in-laws were Italian and I've made homemade pasta for a while...that is until I had to go gluten free. Oh, well, it could be worse, right? : ) Anyway, I am letting my dough rest for an hour before I roll it out (like I've done with gluten dough) to see if it holds together and is less sticky. Also, I pulverized a dried porcini mushroom in my coffee grinder and added a teaspoon to the dough along with a crushed clove of garlic...I'll let you know how it turns out! BTW, you rock!
    Reply

    • This is FABULOUS!! I was unable to get back to it for a couple of hours, and I think this truly helped in keeping the dough together and not sticking so much. I cut the dough disc in half, rolling out one portion at a time. I used the barest minimum of chick pea flour dusted under and on top of the dough, and I used a marble rolling pin. I was able to get it quite thin, and it only stuck a little once or twice--no problem--I just gently loosened using my bench scraper, added a tiny bit more chickpea flour, and kept rolling. I cut mine into fettuccine, tossing it with olive oil and garlic (just a tiny bit) and a little dried parsley (I didn't have fresh) so I could really taste the noodles! Wonderful! The beany smell totally dissipates with cooking and the noodles themselves have no beany taste. I am thinking ravioli, lasagna...and drooling! THANK YOU VERY MUCH FOR THIS RECIPE!!
      Reply

  58. Hi! I love this recipe. My husband recently became gluten free and he's a pastaholic. He's going to love this! But I did want to bring one thing to your attention. In the very first paragraph under directions, you say, "... if it is too wet, incorporate small amounts of water." I think what you mean is to incorporate small amounts of flour. I look forward to trying more of your recipes! Thank you! Cheryl :)
    Reply

  59. This looks amazing, I've been trying to find chickpea pasta everywhere! Does this still taste okay if you let it go cold, in a pasta salad or something? Xxx
    Reply

  60. Saw his today and made it for dinner. Made bow ties and ravioli which held up really well!!! This stuff is super easy to work with once you have it all kneeded. FYI you can find chickpea flour at Indian markets (called besan) for cheap!!
    Reply

  61. Hi Kelly my little bow ties are lying on the bench. It looked like it was going to be a sticky mess but I added a little olive oil to my hands, the silicon mat and the roller and all went very smoothly after that. I am letting them dry out for a few hours ('coz it's midday and we're having them for dinner :) I've sprinkled them with salt too. Hopefully they taste as good as they look so far. Thanks.
    Reply

  62. OMG! This recipe is amazing. About 4 months ago I started eating grain free and the change in the way I feel and my skin is amazing. I do admit I sometimes want pasta and these noodles are the answer. Absolutely Delicious!!! Thank you, thank you, thank you.
    Reply

  63. I made this today and it was so easy and very good. I must admit, after my husband and I tasted the raw dough I came close to throwing it in the trash. However, I heeded your advice, put around 4 tsps. of salt in the water (just a guess since I measure with my hand) and the noodles tasted almost exactly like regular pasta once it was cooked. For Mother's Day my husband and son gave me pasta rolling and cutting attachments for my mixer so making spaghetti noodles was very easy. After trying out different recipes, this is a keeper! Thanks!
    Reply

  65. I finally tried this tonight, as chicken noodles. It was delicious. I made it last night, then froze it. It worked out perfect. I just sprinkle a little of the chickpea or rice flour to knead it. Then between parchment I sprinkle on a little more then roll out. It works great! Thanks. I love it.
    Reply

  66. Kelly, I'm a newspaper copy editor and freelance writer; I know good writing when I see it, and yours is outstanding. You not only employ good grammar, but you also infuse your writing with humor and a light touch. Many adults (dare I say VERY many?), don't have your writing talent. Keep going, girl; I see a very bright future for you! Mary Huber
    Reply

  68. Thank you so much! I have been craving pasta like crazy lately and stopped eating wheat a few months ago. I don't like chickpeas, so I avoided making this until the cravings were too strong. There is no chickpea taste whatsoever. The noodles are slightly tougher in texture than wheat noodles, but they are very satisfying! I just left them as squares instead of pinching them into bows. They cooked in about 3-4 minutes. I also rolled them out in 2 batches. That made it much easier. Thank you again so much for this recipe and your wonderful creativity!!!
    Reply

  69. Can you please give me the carb count for this recipe. In my research chickpea flour is very high in carbs. I think people need to realize that Paleo is not low-carb.
    Reply

    • Thanks for setting out to make this recipe, Shan! Unfortunately I would strongly suggest not subbing chickpea flour for coconut. Both flours have vastly different properties that would not substitute well! If anything, whole wheat flour could possibly be subbed for the chickpea flour but I'm not 100% certain. Hope that this helps! If you're looking to use up some coconut flour, this flatbread is calling your name: https://www.foodiefiasco.com/healthy-coconut-flour-flatbread/
      Reply

  71. what are the carb counts on these noodles? what is the fiber count on these noodles? I thought chickpea flour was pretty high in carbs.
    Reply

  72. Truly brilliant recipe. I've been using this for two years and decided it's time to tell you how amazing it is! The dough is tough and super sticky to mix in the beginning (as you clearly say) then comes together perfectly. I use a small amount of olive oil on my hands for kneading. I use my pasta machine (just like with standard pasta dough) to make thin sheets and make ravioli all the time. Freezes perfectly (Make ravioli, leave uncooked, lay out on sheet pan, freeze, throw into ziplock, then into freezer) and you can have low-carb ravioli anytime you want. The taste is very subtle. I wouldn’t say it was delicious (as it doesn’t have much flavor) but it’s great carrier for whatever sauce you use. Really, really spectacular and absurdly easy low-carb dough recipe. Thank you so much for this!!
    Reply

  74. just made these--thank you! i was looking for something to use up a bag of chickpea flour, but now will have to get some more! i made ravioli with a mold i got at value village. like someone else, i put olive oil on my hands before kneading, and the dough held together very nicely, not crumbly at all. the texture was thicker than i'm used to, but if someone likes whole wheat pasta (i do!) they'll like this. this week i plan to make a few more batches and freeze them.
    Reply

  75. Just tried this today it is lovely. Not cakey like most GF pasta. I had it with pesto Mozerlla Chicken and the pesto and the nutty flavour go wonderfully together. Do you think I could dry it and therefore make a lot in one go?
    Reply

    • Thank you for making this Kiara, and I"m so glad you enjoyed it! I don't know about drying it, but I think you could definitely make it ahead and keep it in the fridge for a few days.
      Reply

  76. Hi! I was wondering if you can substitue almond flour for chickpea flour? I prefer almond flour and I don't like the taste of chickpea flour. I was wondering if it will make a difference when making this recipe? Thanks so much!
    Reply

    • Hi Worth! I've wondered this myself. My first instinct would be no, because chickpea and almond flours are very different in texture, so they wouldn't work the same when rolled as a pasta dough and boiled. But I wonder if you could make an almond flour version with some modifications? A quick google search turned up some almond flour based pasta recipes, mostly with ingredients like tapioca starch and xantham gum. If end up playing around with this, I'd love to hear how it goes!
      Reply

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