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Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta

Overhead shot of chickpea and Flaxseed Homemade Pasta noodles, ready for boiling
Recipe At-A-Glance
Vegan, Gluten-Free1 hour
Specialty diets don’t need to put a stop to homemade pasta night– this Chickpea and Flaxseed Homemade Pasta is vegan, gluten-free, and totally delicious!

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Chickpea flour is one of my favorite gluten-free flours to experiment with in the kitchen. Made from finely ground chickpeas (garbanzo beans), the flour is packed with protein and fiber. It has just a slight chickpea flavor that can be either complimented or hidden with other flavors, depending on your end goal.

So far, we’ve made pancakes, socca, and the world’s creamiest and smoothest hummus with chickpea flour. Seriously, it is worth buying a bag of the stuff just for the hummus. You can normally find it in the gluten-free baking section of your grocery store. We buy Bob’s Red Mill brand.

Overhead shot of ingredients for Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta, with each ingredient in its own white bowl

Besides the hummus, my favorite thing to come out of the discovery of chickpea flour is homemade pasta. The beauty of this pasta dough is in its total simplicity. Just a handful of ingredients– and one happens to be water. It doesn’t get much easier than that.

The end result is a soft pasta with a slightly nutty flavor from the flaxseed. You won’t be fooling any die-hard white/refined pasta fans, but if you tend to like more hearty carbs, this is a pasta for you. We paired it with some vegan roasted red pepper pesto, and it was an amazing combo.

Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta in a white bowl on a marbled background

My favorite pasta-making method is 100% (wo)man-powered. I pile up the flour on a board, make a well, and then dump in the egg (or in this case, flax egg). Then I slowly incorporate the flour with the wet ingredients until it forms into a nice solid dough. At first, it always seems like there is way too much flour, but I promise it’ll all combine nicely if you just keep working it. Be patient.

If you have a pasta roller and cutter, awesome blossom! Go ahead and use those to your liking. I do not. So I used my good ol’ rolling pin and pizza cutter. The key to good pasta is rolling it out very, very thin. Thinner than you think it should be. The pasta will double or triple (or even more) in thickness from absorbing the cooking water.

Overhead shot of ingredients for Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta being mixed in a glass bowl

If you are going the rustic simple method, like I did, try to stick with pasta shapes that can accept some imperfection. Farfalle (bow tie pasta) is perfect for those of us without a pasta cutter. Just cut into squares and pinch, and you have some adorable, rustic bow ties. Pappardelle—which are big, long, wide noodles like the ones pictured here—work perfectly, too!

Overhead shot of Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta in a white bowl

When I first made this recipe, I did it with just three ingredients—flaxseed, chickpea flour, and water—and the end result was manageable, but was a bit tricky to work with when forming into pasta.

After a bit of retesting, we figured out that adding some fat (in the form of olive oil) and some stickiness (in the form of tapioca flour) really helps to make the pasta a lot easier to work with. We’ve updated the recipe below with the new measurements, but if you liked the old version, you can download that recipe in the header of the recipe card or right here.

Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta in a white bowl on a marbled background

Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta

Yield: 1-2 servings
Prep Time: 1 hour
Cook Time: 2 minutes
Total Time: 1 hour 2 minutes

Specialty diets don’t need to put a stop to homemade pasta night– this Chickpea and Flaxseed Homemade Pasta is vegan, gluten-free, and totally delicious!

We’ve updated the recipe above with new measurements, but if you liked the old version, you can download that recipe right here


  • 2 tablespoons (15 grams) golden flaxseed meal
  • 6 tablespoons (90 grams) warm water
  • 1 1/2 cups (142 grams) chickpea flour
  • 1/4 cup (32 grams) tapioca flour
  • 1/2 teaspoon (3 grams) sea salt
  • 2 teaspoons (9 grams) olive oil


  1. Mix the flaxseed and warm water in a small bowl and set aside for about 10 minutes, or
    until thickened. Meanwhile, whisk together the chickpea flour, tapioca flour, and
    salt in a large bowl.
  2. Make a well in the middle of the dry ingredients and add the flaxseed and water
    mixture. Stir until large crumbles form, and then add the oil and knead with your hands
    until the dough comes together and can be formed into a ball.
  3. Wrap the dough in plastic wrap and set aside for 20-30 minutes.
  4. Bring a pot of salted water to a boil.
  5. Dust a large surface, your hands, and a rolling pin with chickpea flour, and roll the
    dough out until very thin. The dough is tough, so this will be a bit of a workout. Slice
    into long strips 1/2-inch wide to make fettucine (or cut and fold into your desired
  6. Once the water has come to a rolling boil, add the pasta and cook for 1-3 minutes,
    or until al dente. If the pasta is cooked for too long, it will begin to break into
    pieces. Drain and serve hot with your favorite sauce.
Nutrition Information:
Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 591Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 180mgCarbohydrates: 87gFiber: 7gSugar: 0gProtein: 14g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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124 Responses
  1. Swetha

    I made this yesterday and relished it. I didn’t get a chance to click nice pictures of it while I cut (the dough)them into long strips. but,clicked a few pictures of final dish while having it. My mum thoroughly enjoyed it. I’d say this recipe is definitely a keeper. I will click a better picture next time to share. I made a vegan sauce with cashews, potato, carrots and nutritional Yeast and spiced it up with red chilli powder and a Big squeeze of lemon juice. PERFECT dinner !!! 🙂 Thank you for sharing your recipe.

    1. Danielle @Wholefully

      You’re very welcome! We’re so happy to hear it was a hit! Thank you so much for taking the time to tell us about it. =)

    1. Danielle @Wholefully

      Hi, Ana! Yes, you can use tapioca starch. Here in the states, tapioca starch and tapioca flour mean the same thing – so it should work just fine!

    1. Danielle @Wholefully

      Hi, Laila! We haven’t tried this recipe with any other gluten-free flours. Gluten-free flours can be tricky to replace in recipes specifically formulated for a particular flour. In this case, you may be better off finding a recipe that starts with flours you can have rather than trying to adapt ours! Good luck!

  2. Jill

    Really satisfying! I’m glad I gave it a try. I was having a hard time finding a pasta recipe without eggs that was also gluten free. The first small portion I rolled out was too thick and then I cooked it too long and it got a little crumbled. But still good. The second batch I rolled thinner and cooked less time. It really had a pasta texture with a good flavor. Very filling. Thank you for your recipe. It’s given me an idea for using flax eggs in other recipes more.

  3. Rachel

    I made a double batch of this to use as lasagna noodles and it turned out beautifully! The dough is easy to work with and tastes great. I didn’t precook the noodles, and they turned out just fine after about an hour bake. 🙂

  4. lane

    i love thise recipe ! i made it twice with the original recipe and boyyyyy was it hard w out a rolling pin ( jar wrapped in plastic wrap lol) but it was SO WORTH the effort. i got a second hand pasta machine especially for this recipe ! it took me Way long using the machine than using the jar rolling pin and it all fall apart – i cried making it and never cojld fully clean the machine but wow it was still worth it !!!! i felt defeated after that but was dreaming about it and finally made it again today using a true rolling pin and a resuable baking matt and wooooow just as good as id remebered ! even better with out the hassel !!! if ur having problems with the dough i recommend getting a scale and using the weights ! i did 1 cup of cpf in my scales bowl and it was exactly what it needed !!!! enjoy everyone this recipe is so great !!!

  5. Sima

    I tried this recipe and put it through the pasta machine. It was really crumbly and kept falling apart. I added a bit more water and oil and put it through in small pieces. When I put it in the water it disintegrated! I think it was too thin as I had some dough left and put it in the water without putting it through the machine, just rolled it and pressed it together then cut into strips. These stayed together! Will try again.

  6. Nunny

    When making a lasagne with your delicious Chickpea and Flaxseed pasta dough, should I cook the dough first, or assemble the lasagne without precooking the lasagne sheets?

    1. Cassie

      I’ve never used it to make lasagna, but my first instinct would be to put the sheets in raw and let the sauce from the lasagna cook them in the oven. 🙂

  7. Julie

    This sounds and looks like a wonderful recipe. I tried it last night, and when I put the pasta into the boiling (and salted) water, the pasta completely disintegrated and just became flour water. What did I do wrong? Any advice would be appreciated..

  8. Michelle

    Can Besan from the Indian market in this recipe? It is chickpea flour and very low priced at the Indian and Southeast Asian markets we have in the area.
    Thank you!

  9. Kadi

    This is pure genius! I was amazed that it actually looked like dough after resting, and it keeps it’s shape really well! The thinner this pasta is the better it tastes in my opinion. But seriously it came out way better than I was even hoping it would. Thanks so much for this recipe.

  10. Shani

    This is from 2011, so my comment probably won’t post, but if it does….please take the “ghetto” out of your post. Most people in my experience mean Black people when they say “ghetto”, and also mean something negative. In your post you seem to equate “ghetto” with rustic (it’s crossed out and you pretend to sub “simple”). Equating ghetto with simple is ugly, wrong, and pretty unnecessary in a chick pea pasta recipe….you can other ways to be “cool” without being condescending. Thanks!

    1. Cassie

      You are completely correct, and thank you for calling me out on this! With my current knowledge and awareness, I never would use that word in this context, but back in 2011, I obviously didn’t know better. THANK YOU for helping educate folks, and I have updated the post to reflect the change. Keep on fighting the good fight. 🙂

  11. Zuzana

    I made it today and it turned out great. I used bit more hot water as the flax seeds looked too stiff after soaking and then had to add quite a lot of the chickpea flower when rolling it. I rolled it with a pin on a silicone sheet, bit thicker than normal pasta, I made shapes like on the picture here and cooked cca 4 minutes. I was bit afraid it will be falling apart or turn slimy but it had perfect structure and tasted nice too. My husband loves pasta but we are trying to cut on white flour so he was really happy we found this recipe.

  12. Yuri Wolf

    Hi Cassie!

    Thanks a lot for the recipe!

    Could you please clarify the total amount of chickpea flour to be used? If the correct amount is 1 cup + 3/4 cup it did not worked for me.

  13. Joella Molson

    I want to make chicken noodle soup. I hope this recipe works in my soup. So excited that I can have gluten free noodles!

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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