Homemade Pasta made with Chickpea Flour

Once, when on a strict no carb diet, I developed this recipe because I like my pasta.

1 cup chickpea flour

1 egg

1 Tablesppoon olive oil

I’ve doubled this recipe, but not much more than that . It’s not a very forgiving dough and can be difficult to roll and cut.

It has a nutty, not very pleasant flavor when eaten raw. Once cooked though, you can barely tell the difference between it and regular semolina flour dough. It’s really good!

I did a bit of research on chickpea flour (also called garbonzo flour). There is one pasta company that puts out a garbonzo pasta. 

As it turns out, most legumes (like garbanzo) break down when ground into flour and behave in the digestive system just like regular carbs. EXCEPT for garbanzo flour. It breaks down to something called ‘a resistant starch’. It doesn’t convert to carbs and sugar in the digestion process, but acts more like roughage. Turns out it’s also gluten free. Lots of benefits and few disadvantages.

Like I said, it’s a fussy dough to work with but certainly worth it if you want some carb free pasta.

I’ve even used the rolled sheets without boiling them to make lasagna.