Homemade Chickpea Flour Pasta
One of my favorite foods in the whole world is homemade pasta…
Most of the time, I’d be beyond thrilled to eat it just plain with a bit o’ buttah and some Parmigiano-Reggiano cheese. Sound boring? It is. But it really allows the pasta to be the forerunner of the dish, rather than lurk in the background. And in all honesty, I could live on that cheese alone. But really now…since you put in the extra effort to make homemade pasta in the first place, you don’t usually want to cover up its “homemade goodness” with a complex sauce. But the other day, I felt spontaneous…or at least, curious.
So I turned to one of my favorite cookbooks, The Modern Vegetarian by Peter Berley, for inspiration. And, inspiration I found. Chickpea flour pasta. Instead of using regular flour or semolina as the base, this pasta recipe calls for garbanzo flour. It sounds complicated, but garbanzo (or chickpea) flour is really not all that difficult to find. Bob’s Red Mill sells it (the brand I used) or you can easily make your own. You just need dried chickpeas and a food processor!
If you haven’t made homemade pasta before, I highly recommend doing it for a special occasion or an everyday special meal. It sounds intimidating, but it’s actually quite simple. Despite what you may think, you don’t need any special equipment. Unlike some of those funky machines their selling at kitchen stores these days. Seriously, does anyone really need a daisy-shape egg mold? It really does exist, I swear.
Back to the point…while I sometimes use an old-fashioned non-electric pasta machine, I’ve also cut the noodles by hand as well. A machine may offer some fancier shapes or more uniform pasta, but it all ends up tasting the same. Am I right?
Another positive? This pasta recipe is vegan! Due to the high protein content of chickpeas, you don’t need an egg (usually needed in homemade pasta recipes–but not always) to get the dough to bind together. Since Peter so nicely paired up this pasta with a simple leek and tomato sauce, I decided to follow along and do just the same…If you prefer to use your own sauce, that’s fine too!
This recipe was a great alternative to my usual pasta recipes! The chickpea pasta with tomato sauce was a great combination. Due to the higher protein and fiber content, it was incredibly filling as well. One portion went a long way. If you prefer to have a large quantity of sauce, be sure to make twice the recipe amount.
Of course, now I’m inspired to make quinoa pasta (with quinoa flour!) with some flour left in my cupboard. I’ll be sure to let you know my mishaps and successes! And, of course, the recipe.
With no further ado, here it is:
Homemade Chickpea Flour Pasta with Zesty Leek & Tomato Sauce
Rosemary Garlic Oil (Optional):
- ½ cup (120 mL) olive oil
- 4 peeled garlic cloves peeled
- 1 sprig fresh rosemary roughly chopped
Homemade Chickpea Pasta:
- ¾ cup chickpea flour
- 1¼ cups (150 g) unbleached all-purpose flour
- ¼ teaspoon Diamond Crystal kosher salt
- ½ cup (120 mL) warm water
- 2 tablespoons rosemary garlic oil (see recipe above) or substitute extra virgin olive oil
Leek and Tomato Sauce:
- 2 tablespoons extra virgin olive oil
- 3 leeks, white and light green parts only sliced lengthwise and cut croswise into thin slices
- 2 garlic cloves chopped
- 1 (28 oz) can Italian plum tomatoes
- 1 bay leaf
- fresh tarragon or basil at your discretion
- ¼ teaspoon red pepper flakes optional
- zest of 1 lemon
- finely chopped chives optional
Prepare the Rosemary Garlic Oil:
- In saucepan, combine olive oil, peeled garlic cloves, and rosemary sprig (or 1 tablespoon dried rosemary). Bring to simmer, reduce heat as low as possible and simmer gently for 20 minutes or until garlic turns golden. Strain in jar and let cool. If not using right away, refrigerate immediately and use within 3 days.
- Stir together chickpea flour, white flour, and salt. Create well and add in water and oil (either rosemary garlic oil or regular olive oil). Using fingers or a wooden spoon, mix together until liquid is absorbed.
- Using clean countertop, cover the dough with plastic wrap and let sit for 5 minutes. Knead the dough for 10 minutes. If the dough is too dry, add a tablespoon of water. When the dough is smooth and resilient, wrap again in plastic and let sit for 30 minutes. Once done, the dough will be quite shiny!
- Once rested, divide the dough into two equal parts. If using a machine, roll to desired thickness and cut whichever shape you desire. If making by hand, roll dough to 1/16 inch thickness. Let sit again for 5 to 7 minutes to let dry slightly. Dust pasta with flour roll into a loose cylinder. Cut the cylinder croswise into desired strip width and uncurl the noodles onto a clean dry towel. Repeat.
- Warm olive oil in saute pan over medium heat. Add the leeks and garlic and saute for 6 to 8 minutes, until lightly wilted. Do not brown. Increase heat to high, add canned tomatoes, herbs, red peppers, and lemon zest. Bring to boil. Reduce heat to low and simmer for 30 to 40 minutes, until thick.
- Bring water to boil (add salt once water begins to boil!), add noodles and cook for 3 to 4 minutes, until cooked through. Drain, drizzle with rosemary-oil and serve on plates. Top with sauce and sprinkle with chives (if desired).
39 Comments on “Homemade Chickpea Flour Pasta”
Hi! I’m not sure if you still check comments on an 11-year-old post, but I’m planning to make this for the first time tomorrow, and wondered if this tastes significantly different from regular pasta? Does it impart a noticeable chickpea flavor that needs to be factored in when considering my sauce? Thank you!
No, it’s slightly different but I don’t think you’ll notice it once it’s sauced! Hope this helps!
We made this tonight and it was perfect! I prepped the dough in the bread machine. Complete success! I used your method for cutting the dough and was pleasantly surprised with how simple it was! Thanks for this recipe! I’m going to try to use it for lasagna next!
Can you freeze the pasta, just the pasta, without the sauce? Thanks!
I’ve never tried to do that – but I know that freezing other fresh filled pasta works out well, so it’s definitely worth a shot. Hope this helps!
Hi, thanks for the recipe, that’s great.. I would like to make chickpea pasta that I can dry and store in a kilner jar? If so how long can I store it for and how long will it take to dry? Thanks, look forward to your reply
Hey, I tried making the pasta to the recipe, and it didn’t turn out that great. Perhaps you can offer assistance? My pasta didn’t become shiny, and when creating noodles started to crumble. Was this because of a lack of olive oil? I still have half the mixture left so I am going to make trofie with garlic and chili. Also, is it right that it should have a peppery taste because of the chickpeas?
Hi Catherine. It sounds like something went wrong. I just checked the original source of the recipe as well, and all of the measurements listed above are correct. It has been a long time since I have made this recipe myself, but I haven’t heard of this feedback from others and it is a tested cookbook recipe. Perhaps you over measured your flour? Or could have mixed up one of the measurements? Chickpeas don’t have a peppery flavor, so that sounds quite odd.
Hi! The recipe says 1 1/4 unbleached flour—no measure. Is it cups, tablespoons, …?
Hi Sandy! It should be cups. So sorry for the mistake. This is one of the oldest recipes on my site, and through multiple rebrands and recipe format changes, I think it must have gotten messed up. I’ll fix the recipe now! Thank you for catching the typo, and hope you enjoy the pasta!
Could you substitute quinoa flour for the all-purpose so as to make it gluten-free?
Hi MD! Unfortunately, I don’t think so. Quinoa flour has no gluten, and the pasta would most likely fall apart if it had no gluten at all (gluten is what produces the chewy, elastic texture that pasta dough develops). It would most likely be crumbly! I haven’t experimented with an GF pasta dough before, but I’m sure one exists! Sorry I can’t help further!
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Yes!! Great tip. Thanks for chiming in! 🙂
FYI, you can also find chickpea flour at Indian grocery stores. It will be labeled as besan flour or gram flour. I found the price to be very reasonable.
Thanks so much! It’s really good, slightly different texture from regular pasta. It’s packed with protein, which is great.
Thanks for visiting!
Your pasta is beautiful! I never would have thought to use chickpeas to make pasta.
Great! That’s a fabulous idea, glad to know it turned out well 🙂
This is really a easy and delicios idea, in fact it worked so good that I tried to use chickpea flour mixed with lemon juice to replace eggs in cookies.
Turned out great, especially if you only want to make a few cookies and don’t need al whole egg.
recipe (in german) : http://homemademess.blogspot.com/2010/11/gewurzkekse-mit-kichererbsenmehl.html
I really like the idea of using chickpea flour. I tried using it in a cracker recipe recently, and while the cracker tasted delicious it was too crumbly. I think I need to work on the ratio of chickpea flour to plain flour.
Great idea with the pasta though. Will definitely try it. PS great blog 😀
It is really good! It adds a bunch of protein, as well. I saw from your blog that you’re from Brisbane–I studied abroad there in college for 5 months and loved it. Love to fellow Aussies! 🙂
I’ve never thought of using chickpea flour in homemade pasta, but will definitely have to try this. Thanks!
Thanks Meghan, I love hearing that! I’m sure there is a definitely a way to make it gluten-free. You could probably use spelt or rice flour! Just an idea.
Thanks again for stopping by!
I might also try this recipe with gluten-free flours. Just a note, spelt is a gluten flour. Usually gluten free baking involves a combination of flours, so I might use a combo like brown rice, potato starch, white rice, with xanthan gum.
This is amazing! Have never thought to make my own pasta like this before. Going to have try and swing a gluten-free version for my crowd. Thanks for the inspiration!
[…] pasta made with chickpea flour! Chickpea Flour Pasta with Zesty Leek and Tomato […]
[…] This post was mentioned on Twitter by Addie Bliss-Wagner, Vegan Linz. Vegan Linz said: @patrickveg I saw this recipe and thought of you. Not sure why – it's chickpea pasta. http://bit.ly/bcrIGp […]
Woh! Great idea, how would you make chickpea fries?! Please share. I’m hoping quinoa pasta will work (like the chickpeas), since it has a high protein content, I feel like it should…I’ll definitely keep you informed on the results. I’ve also been thinking about substituting it in some sort of baking experiment.
I’ve always wanted to make my own pasta!! Yours looks beautiful 🙂
CHICKPEA fries!! I’m planning to make that some day.
And quinoa pasta? Wow, that’s interesting. I’ve got quinoa flour that I don’t know how to use up, so I hope you succeed and share the secrets with us! 🙂
Thanks Monique! 🙂
I’m so glad! I have a ton leftover as well, so I’ll need to come up with a few new recipes in the next couple weeks or months. People sometimes make chickpea brownies as well, but I’d rather stick to the less healthy original version and call it a day 🙂
I think I actually have some left over chickpea flour, so now I can use it up. This is a great idea to substitute for flour. Thanks.
Thanks Alycia! I’m 1/2 Italian as well 🙂 So we definitely agree when it comes to homemade pasta. I’m lame and still haven’t made gnocchi yet, but I have a recipe from Mario Batali that I’ve been eyeing for a while now, so it might make an appearance soon. Enjoy the long weekend!
Being italian, I obviously LOVE homemade pasta, but homemade gnocchi is my absolute fav! And it’s so easy to make. Yours looks absolutely delicious, I definitely have to check out that cookbook.
Love your header too by the way! 🙂
I’ve never made homemade pasta – yours look amazing though! When I eat pasta I like to use lots of sauce and vegetables. You could use the chickpea flour in falafel?
So glad this post has inspired you to try it out! I totally know what you mean, it seems intimidating at first, but I swear it’s really simple and you can’t really beat the fresh taste. Most of the time, I definitely go the boxed pasta route, but once in a while, I can’t resist. Thanks for commenting!
I’ve always wanted to make my own pasta, but as you said, it has always seemed a little intimidating especially when it is so easy to throw dried pasta in the pot. You’ve totally inspired me to try it though. I’m sure it is so much more delicious!
Thanks! Great idea! That was silly of me not to think of that, Bob’s red mill actually suggested you could use the flour to make hummus–but that sounds a little strange to me. I definitely love loads of sauce and veggies. Yum!