Fresh Chickpea Pasta
There’s nothing like making homemade pasta! Whether you make fettuccini to be drenched in your favourite pasta sauce or linguine to be added to a bowl of chicken soup; when it comes to ingredients, making pasta is actually incredibly straightforward and rewarding! Plus, this pasta is grain-free and gluten-free, and the real secret is, you’d never be able to tell…
- 4 large eggs lightly beaten
- 415 g chickpea flour, (gram flour) you’ll need extra flour for dusting
- 2 tbsp. olive oil
- a good pinch of sea salt or pink Himalayan (plus 1 tbsp. for boiling the pasta)
- homemade pesto sauce see myrelationshipwithfood.com for the recipe or you can choose to add your favourite sauce, either tomato or cream based
- Place the flour, eggs, olive oil and salt into a magi-mix or dough mixer and pulse until it has the texture of crushed chickpeas/moist crumble. Then blend until it forms a dough, if the dough is too wet slowly add some extra chickpea flour.
- Put the mixture on a lightly floured surface and shape together lightly with your hands so that it’s smooth. Form a ball then cut off ¼ of the mixture and wrap the remaining dough in cling film.
- Use a rolling pin to roll out the dough mixture until it will fit comfortably through the widest setting of your pasta machine (about 1cm or so). Remember to wrap up the remainder half to prevent it from going dry.
- Put your pasta dough through each setting of the pasta machine, from the widest to the thinnest - I usually just use 3 settings. Since all pasta machines may not be alike, you may have to judge how thin you like your pasta, my machine has 6 settings and I usually stop at number 3, the idea is that the dough gets thinner as you put it through the rollers set at a higher number. Then change the thickness setting from 1, 2 and 3 putting the same piece of dough through on each setting.You may need a light dusting of chickpea flour before putting it through the final setting, to prevent it from sticking or gathering together, I tend to do this twice, until it’s really nicely kneaded together, but this is optional.
- At this point you will have a very long, smooth sheet of pasta about 5 inches wide, it should have a smooth silky texture. Now put the sheet of pasta through the cutters on the other side of the pasta machine. Most machines have a width that is about 1/4 inch wide for fettuccine and one that is about 1/8-inch wide that is for linguini.
- Move the handle from the rollers to the cutters on the opposite side of pasta machine. Allow 10-inch strip of dough to enter the cutters while turning the handle and reach under the machine to catch the finished pasta. Repeat with the remaining dough mixture.
- Lay finished pasta on a clean tablecloth, keeping the strands as separate as possible. Or you can use a pasta dying rack for best results. Allow to dry for an hour or two (although if you’re in a rush 30 minutes will be ok). Cook in large pot of boiling water with 1 tablespoon of salt for 3 to 4 minutes, remember to always taste a piece first to ensure your pasta is cooked to perfection, and serve with your favourite sauce. If you don't plan to cook it right away, you can put fresh uncooked pasta in freezer bags and freeze for up to 1 month.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – To cook fresh pasta, bring a large pot of salted water to a boil over high heat. Add in the fresh pasta, and then immediately begin to stir it gently so that the noodles do not stick together. Cook the pasta for about 3-4 minutes (2 minutes if you like al dente). Keep a close eye on it — fresh pasta cooks much faster than dried pasta! Plus, lentil pasta can over boil, so keep an eye on it. When cooked strain the fresh pasta and use immediately. You can freeze uncooked fresh pasta or keep uncooked in the fridge for 2 days before boiling. As I mentioned above you can put the pasta through a linguine setting and serve in a soup – it’s delicious! By making the swap from traditional flour to gram flour, made from dried chickpeas, not only is it gluten-free and high in protein but also has a lower glycaemic index, making it a valuable ingredient for those with blood sugar issues. Gram flour is also rich in minerals including potassium, magnesium and phosphorus meaning you can get all the indulgence of a hearty bowl of pasta with all the added benefits. Plus, you’d never be able to tell.