When we traveled to Australia last May, I’ve totally fallen in love with lentil pasta and chickpea pasta found in an organic vegan shop. I’m not particularly interested in gluten-free food but taste wise it was really very interesting. So I decided to try to make my own ones from chickpea flour. I knew it wouldn’t have the consistency of regular wheat pasta because it is gluten-free, so I was expecting something hard to roll, but in fact it wasn’t as bad as I imagined. I was first thinking of making farfalle, but I ran out of time, so I just rolled it manually and made some short tagliatelle. Again I new that long pasta wouldn’t hold together and that the pasta machine wouldn’t help here. The result was amazingly delicious. Probably even better with a stronger olive oil and cold. I served them with bacon, zucchini and mallow jute.
Definitely a recommendation and much easier to make than I thought!
– 150g of chickpea flour, plus some for rolling
In a bowl ready with the chickpea flour, a water little by little to obtain a nice mix, not too sticky. Set for rest for 1h.
Then knead a bit shain and on a floured top rolle the dough, cut the pasta.
Boil them and enjoy!!!