Making fresh pasta with different types of flour is quite thrilling… and this pasta, made with fresh chickpea flour, is fun to make and absolutely delicious! The pasta acquires the slightly nutty, mild flavor of chickpeas, and turns out to be incredibly light.
For best results, the chickpea flour needs to be mixed with “00” flour (or regular all-purpose flour). This is because the chickpea flour lacks gluten, and so a dough made with hundred-percent chickpea flour would be too stiff to knead and lack the perfect texture of fresh pasta.
The recipe can be made in exactly the same way as a regular pasta, except for two things: (1) the pasta cannot be hung, or it’ll stretch and become too thin (and might even break!), and (2) it must be rolled slightly thicker than a regular pasta dough.
The delicate flavor of this chickpea pasta is perfect for light sauces. Toss it with this classic heirloom tomato sauce or make this superb fettuccine with lemon sauce and honey-roasted cherry tomatoes!
Fresh pasta dough with chickpea flour
makes scant 1 lb (425 g)
active time: 45 min
- 3/4 cup chickpea/garbanzo flour (3 oz) (85 g)
- 1 cup “00” flour (5.5 oz) (155 g) or unbleached all-purpose flour (5 oz) (140 g)
- 3 extra large eggs (6.5 oz) (185 g) – at room temperature
- 1 teaspoon extra virgin olive oil
- “00” or unbleached all-purpose flour for rolling the dough
- 1 large jelly roll pan – sprinkled with semolina or “00″ flour
- Step 1: Place both flours in a large bowl and stir until well blended. Then make a wide well in the center. Break the eggs into the well. Add the oil to the eggs and beat the eggs lightly with a fork. Once the eggs are well blended, gradually draw in the flour by continuously beating the eggs in a circular motion and widening the circles. Once the eggs and flour have started to form a dough, use your fingers to incorporate the balance of the flour. Turn the dough over a lightly floured surface and knead it for 8 to 10 minutes until smooth and elastic, adding a little more of the flour as necessary if the dough is sticky. (The dough will be sticky in the beginning but will become more firm and smooth as you knead it, so make sure not to add too much flour – otherwise, the dough will become too stiff.) When the dough is ready, dust it with more flour, wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
- Step 2: Clean your work surface and hook your pasta machine to your counter top, making sure you have plenty of room on either side of it.
- Step 3: Uncover the dough and divide it into 4 equal parts. Keep the pieces covered as you work so that they don’t dry up. Take one piece of dough and shape it into a rectangle, about 3″ x 6″. Fold it in three as you would with a letter ready to be put into an envelope. Flatten it with your hand and dust it with flour. Set your pasta machine at setting #1 (or widest setting). Crank the machine with your right hand and feed the dough into the roller with your left hand. As soon as the dough goes through the roller, position your left hand underneath the machine, where the dough will come out. Make sure to hold your hand flat, so as not to tear the dough. Place the rolled strip flat on the work surface and fold it in three again. Dust it with flour again and roll it through the pasta machine. Repeat this process 2 more times, folding, dusting and then rolling the dough each time (for a total of 4 times).
- Step 4: Reset the rollers to the #2 setting (or one notch smaller than the widest setting), and pass the dough through the machine once. Dust the dough with flour. Then pass the dough through settings #3 and #4 in turn, dusting the dough with flour each time before rolling it. Finally, pass the dough through either the fettuccine or pappardelle attachment. Lay the pasta on the prepared jelly roll pan. Repeat with the other pieces of dough, until all the pasta is cut. The pasta can be boiled right away. Otherwise, leave it on the jelly roll pan until slightly dried, place it loosely in plastic freezer bags and freeze for up to 1 month. Do not refrigerate the pasta, as this will make it sticky. See individual recipe for cooking time.
- When I tested this recipe with spaghetti, I found that the pasta was too delicate. The strands broke easily and were very hard to mix with the sauce. Therefore, I recommend cutting this dough in wider strips – like fettuccine or pappardelle.