Chickpea Pasta Dough (Gluten Free)

Chickpeas are excellent for making gluten-free chickpea pasta dough because they contain proteins and molecules that can sufficiently mimic the action of gluten to form ribbon noodles.

So far, I have tested two recipes for pasta dough with chickpeas:

• Gluten-free pasta dough with buckwheat and chickpeas (vegan).
• Gluten-free egg dough with 100 percent chickpea flour.

I like the first recipe best because its flavor is less intense than pure egg dough. Even more, the second pasta dough is vegan!

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How to make pasta dough with chickpeas (step by step).

Finding a good recipe for gluten-free pasta is challenging. This dough with chickpea flour is best suited for ribbon pasta like tagliatelle and pappardelle.

Due to the lack of gluten, it is not quite as elastic and hardly suitable for stuffed pasta.

For this recipe, you will need the following:

• A large worksurface
• A dough scraper
• A fork

If you have a food processor, you can make your work much more manageable. More on that later in this article.

Step 1: Empty the flour onto the work surface and form a well.

First, empty the flour onto the work surface and add the salt and eggs.

Then whisk the eggs and gradually work the flour from the outer wall into the egg mixture, creating a viscous liquid.

Step 2: Whisk the eggs and gradually mix in the flour.

Then whisk the eggs and gradually work the flour from the outer wall into the egg mixture, creating a viscous liquid.

Thoroughly mix in all the flour until a crumbly mixture forms. Then, using your hands, bring the crumbs together to form a lump.

If the mixture does not want to form a lump, you can add a little water in a large amount (picture 2).

In the next step, you will incorporate the remaining dough crumbs on the work surface into the dough.

You can find tips against crumbly pasta dough if you need help with this step.

Step 3: Knead the dough for 8 minutes until the surface is smooth.

Now you need to knead the crumbly mass into a homogeneous dough.

There are several kneading techniques, one of which I find particularly compelling:

Apply forward pressure to the dough with the heel of your hand. Then, pull the dough back again with the other hand, turning it slightly by about 45°. Repeat the process until all the dough crumbs are incorporated.

Knead the dough for at least 8 minutes or until the surface feels silky and no longer sticks.

If the dough still sticks to your hands, you must sprinkle flour on the work surface and work it in.

Step 4: Wrap the dough in plastic wrap and let it rest for 30 minutes.

Once the pasta dough is consistent, wrap it in plastic and rest for 30 minutes.

The resting time is essential because it rearranges the protein chains responsible for the dough’s stretchiness. It is the only way to roll out the dough thinly without returning to its original shape.

You have successfully made pasta dough with chickpeas!

Now all you have to do is shape it into delicious pasta and prepare a sauce to go with it.

Here is a tutorial on how you can make chickpea pasta yourself:

• Make your pasta from chickpeas (with and without egg).

Variations for pasta dough with chickpeas

If you want to use only chickpea flour for your pasta dough, then the following recipe is for you.

Pasta dough with 100 percent chickpea flour

This pasta dough with egg is made with 100 percent chickpea flour.

Feel free to comment if you have any questions or suggestions about this post!

Here are three other articles that might interest you:

• Homemade Pasta Dough: the complete tutorial.
• Recipes for gluten-free pasta dough (incl. with lentils, peas, or buckwheat).
• Vegan pasta dough with red lentils (gluten-free)

Have fun making pasta yourself!

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