Homemade Chickpea Flour Tagliatelle Recipe

Homemade chickpea flour tagliatelle nests on baking sheet.

Homemade Chickpea Flour Tagliatelle Recipe

If you're looking for the perfect gluten free pasta recipe, Homemade Chickpea Flour Tagliatelle is the perfect choice!

Course Main Course

Cuisine Italian

Prep Time 45

Cook Time 3

Resting Time 30

Servings servings

Calories 620kcal

Author Nadia Fazio

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

US Customary - Metric

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

Variations

You may serve this garlic paprika sauce with wheat tagliatelle as in this pasta with beans recipe.

Tips

-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.

Storage

Refrigerate your tagliatelle until you are ready to boil them, up to 4 hours later the same day.

Nutrition