Pasta has always been my ultimate favorite food. In my house we famously have our pasta Mondays and if I miss it, then pasta is definitely on the menu for Tuesday (and Wednesday and Thursday… just kidding). However the more I learnt about nutrition and over processed white flour, the more I began to look for alternatives to my pasta staple. Chickpea pasta is just as versatile, but much higher in fibre and vitamins. 1 cup of chickpea pasta could give you around 50% of your iron, vitamin B6 and magnesium. It also has a delicate nutty flavour that I just love!
350g gram flour (chickpea flour)
pinch of salt
Run the gram flour through a sieve into a large bowl, add the salt and make a well in the centre of it.
Then crack the 4 eggs into the centre of the well and begin to mix it in. You can do this with a wooden spoon, but I always prefer to get stuck in there and use my hands. Mix it all in so that it forms a ball of dough.
Sprinkle some extra flour on your counter and begin to knead your dough. The more you knead it the more you will build up elasticity. I would recommend kneading for at least 10 minutes.
Divide your dough into 4 and flatten one piece out with your fingertips, then pass it through your pasta machine on the largest setting. Then fold it out into 3 and pass it through again.
After a couple of times, set the pasta machine to the smaller setting and repeat the process.
You’ll need to keep doing this until it passes though the smallest setting with ease.
Now its time to cut your pasta. When I made mine I cut it into long strips (tagliatelle) using a pizza cutter. You can get pasta cutters that will make your strips nice and even, but if you don’t have one, it’ll just make them look more homemade. Alternatively, you could even cut them into shapes or use them as lasagna sheets.
Dust your strands with some more flour and place them on a tray until you are ready to cook.
To cook, boil the water with a pinch of salt, then throw the pasta in. Depending on how thick you have rolled it out it can take anywhere from 5-8 minutes to cook. You’ll need to just keep an eye on it and do a little bit of tasting along the way.
I served mine with some fresh tomatoes and basil sauce, but can easily substitute these into any of your favorite pasta recipes.
Let us know how you get on.