Make your own fresh chickpea flour tagliatelle with only 3 simple ingredients. Try pairing this gluten-free pasta with my easy to make garlic paprika sauce!
Have you ever tried pasta made from chickpea flour? This, of course, is not to be confused with chickpea pasta (pasta e ceci), a classic Italian comfort dish that combines pasta with chickpeas!
If you're looking for a gluten free pasta option that you can easily make at home, chickpea flour tagliatelle is perfect for you! Aside from the fact that it is gluten free, this pasta recipe is also high in protein with approximately 18 grams per serving (without the sauce).
Ever since I discovered Sicilian panelle (chickpea fritters), I've been looking for new ways to cook with chickpea flour. And that's when I began experimenting with chickpea noodles, just because why not?
I won't suggest that the texture is exactly the same as wheat pasta since the lack of gluten gives it a different texture. However, I found that adding both water and olive oil results in a dough that is smooth, easy to handle and has an improved texture once cooked. And most importantly, my toughest critics enjoyed it and therefore this recipe will be on rotation at our house!
How to serve chickpea flour pasta
So, let's talk about a sauce pairing for chickpea flour pasta. Have you ever heard of garlic and paprika sauce? This is one of those long lost recipes I recall my mother making every once in a while when I was younger.
When considering a sauce that would go well with chickpea flour pasta I immediately thought of this one. It's very simple, made with just a few ingredients and it will not overpower the chickpea pasta.
This is basically a variation of your typical aglio e olio except it has paprika and fresh parsley added. When your pasta is boiling, sauté 2-3 crushed garlic cloves in olive oil along with paprika, fresh chopped parsley and a pinch of red chile flakes for a little spicy kick. Simply drain your pasta, gently toss it in this fragrant garlicky oil and serve!
I've included ingredient quantities in my recipe post below if you want to try it out. Otherwise, feel free to pair this pasta with a sauce of your choice.
Ingredient List
- Chickpea flour: can be purchased here if not available in your local grocery store.
- Eggs: 2 large
- Olive oil
- Salt
- Water
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
1. Prepare the dough by hand
-Mound your chickpea flour and salt on your counter.
-Make a well in the center and add eggs, olive oil and water.
-Stir the wet ingredients with a fork and gradually incorporate the flour until you have a shaggy dough.
-Use your hands to knead the dough until smooth. If it is too dry, add a spoonful or two of water.
-Wrap in plastic and refrigerate for 30 minutes.
2. Or with a food processor
-Place all ingredients in the bowl of your food processor.
-Process until the dough wraps itself around the blade. Add water, as needed, if the dough is too dry and does not come together.
-Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
3. Make the tagliatelle
-Divide the dough in four, keeping the remaining dough wrapped to prevent it from drying out as you work with one piece at a time.
-Use your pasta machine to roll out each piece of dough. Then use the tagliatelle/spaghetti attachment to cut the dough into tagliatelle.
-Carefully place the tagliatelle in nest shapes on a floured parchment paper covered baking sheet.
-Be sure to keep the dough covered with a dish cloth at each step to prevent it from drying out.
3. Cook the chickpea flour pasta and serve with sauce of your choice
-Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes.
-Do not overcook or the pasta will break apart into pieces.
-Gently toss with garlic paprika sauce (see detailed recipe in the recipe card below) or with sauce of your choice.
Recipe Notes
You may serve this garlic paprika sauce with wheat tagliatelle as in this pasta with beans recipe.
-When rolling out the pasta, if the dough is slightly tacky, dust lightly with chickpea flour or rice flour (for a gluten-free option) or use semolina or all-purpose flour if gluten is not a problem for you.
-The cut tagliatelle will keep well in the refrigerator until you are ready to boil them the same day. Do not store overnight in the fridge.
-Chickpea flour pasta is very delicate, do not boil for more than 3 minutes or it will break apart.
Refrigerate your tagliatelle until you are ready to boil them, up to 4 hours later the same day.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more fresh pasta recipes!
- Tagliarini with Beans
- Tagliatelle with Cherry Tomato Sauce
- Sicilian Maccaruna Pasta
- Homemade Cavatelli
- Easy 3 ingredient Ricotta Gnocchi
- How to Make Potato Gnocchi
- Spinach Gnocchi
Homemade Chickpea Flour Tagliatelle Recipe
Ingredients
For the pasta:
- 2 ⅓ cups chickpea flour
- ½ teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil
- 2-4 tablespoons water
For the garlic paprika sauce
- ½ cup olive oil
- 2-3 cloves garlic thinly sliced
- handful fresh parsley finely chopped
- 1 tablespoon paprika
- pinch red pepper flakes optional
Instructions
For the pasta dough
- By hand: mound chickpea flour and salt on a work surface. Make a well in the centre and add eggs, olive oil and water.
- Use a fork to beat the eggs lightly and with your fingers begin incorporating the flour into the egg mixture to form a dough.
- If the mixture is too dry, add 1 tbsp. of water at a time, as needed. The dough should not be sticky.
- Knead until you have a smooth dough. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes.
- With a food processor: place all ingredients in the bowl of your food processor.
- Process until the dough wraps itself around the blade. Add water, as needed, if the dough is too dry and does not come together.
- Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Shape the pasta
- Cut the dough into 4 pieces and keep the pieces you are not working with covered in plastic wrap to prevent from drying out.
- Flatten a piece of dough with the palms of your hands and run through the pasta roller set at the widest setting. You may dust the dough with additional chickpea flour if it is slightly tacky.
- Fold the dough over onto itself and pass it once again at the widest setting. Continue rolling out the dough until you have reached the second-to-last setting of your pasta roller. As the sheets of dough become longer and more difficult to handle, simply cut them in half.
- Cover the rolled sheets of dough with a dish towel and continue with the remaining dough.
- Place the tagliatelle/spaghetti attachment onto the pasta roller. Roll the sheets of dough through the tagliatelle cutter.
- Place the tagliatelle on a lightly floured parchment paper covered baking sheet, cover with a dish towel when done and place in the refrigerator until ready to boil.
For the sauce
- Bring a large pot with water to a boil. Add salt and cook pasta 2-3 minutes.
- While the pasta is boiling, in a large skillet (large enough to hold the cooked pasta) heat the oil, add the garlic, parsley and red pepper flakes and sauté for 2 minutes. Stir in the paprika.
- Drain the pasta and add to the skillet with the sauce. Gently toss to coat the pasta with the sauce.
- Serve immediately with grated Parmigiano cheese or ricotta salata at the table.
Notes
-The cut tagliatelle will keep well in the refrigerator until you are ready to boil them the same day. Do not store overnight in the fridge.
-Chickpea flour pasta is very delicate, do not boil for more than 3 minutes or it will break apart. Storage Refrigerate your tagliatelle until you are ready to boil them, up to 4 hours later the same day.
Nutrition
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