By Cassie Johnston
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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.
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.
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.
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!
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.
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.
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Wow, who knew chickpea flower was easy enough to work with to use it for homemade pasta! My then boyfriend and I made pasta together once a looong time ago. We found it difficult to roll the dough out thin enough. You’ve inspired me to give it another try!
I think the key to rolling it thin is starting with a very small hunk of dough, that way you can really focus on getting it paper thin. Good luck! And I highly recommend chickpea flour. :)
Can u use this recipe with a pasta maker machine? What type of noodle would be best,thick or thin.?
I don’t have a pasta machine, but I don’t see why not. A thicker noodle would definitely be best. The lack of gluten makes the dough pretty fragile when it’s thin.
Sounds Yummie, will try this weekend. Am i missing the serving size?
Love it! I’m going to pick up some chickpea flour this weekend and get to experimenting! My great-grandmother, my grandmother and now, I use the same method as you for making the dough for noodles. In my family the recipe was passed down for making egg noodles that go in chicken soup. I always like making the noodles by hand, it feels old world and there is a pretty cool way of rolling the dough up and cutting it to make it into stringy noodles for soup. : ) I think I might like to experiment with this noodle recipe for raviolis filled with sweet potato, or butternut squash… we’ll see…
Oooh! That sounds so good. The sweet potato/squash would pair so well with the flax taste. YUM.
And my family does the same thing for chicken ‘n’ dumplins for Thanksgiving every year. The recipe is basically “a crapload of flour + a crapload of eggs” and a whole lot of elbow grease. :)
What cute little yummy looking pasta! I have never made homemade pasta before, but I bought a pasta rolling attachment for my Kitchen aid. One day, I will break it in and make some pasta. I want to make some pumpkin filled ravioli with a sage brown butter sauce.
I would LOVE the pasta attachment, but I just can’t justify the moolah!
I totally understand that. I got mine with a gift certificate I won from a cooking contest. :-)
It is so worth it. I ended up getting the pasta press instead of the roller. I now make homemade pasta at least once a week. I am going to try this recipe tonight and toss into a carbonara. There is only two of us, so we usually freeze half the dough for use the next week. Thanks for the recipe.
I am very interested in trying this recipe. I am wondering if when you make all the noodles could they be then frozen? I eat a lot of pasta like at least two to three times a week so I don’t want to be rolling dough that often and since being diagnosed with an auto immune disease the only flours I can use are chickpea, tapioca, coconut, buckwheat, and gluten free oat so I am so excited to have stumbled across this post thank you so much for sharing!!
whoa lady! this looks fantastic! as a gluten-free vegan, i am all over this recipe!!
Hope you love it!
wow, girl. you just did what the grain-free community has been begging for for years. seriously. you cracked the code!
Hope you like it! :)
I was really excited to try my first homemade pasta since we went allergen free last week. I had a really difficult time rolling it out and I used pretty small pieces. They got smaller and smaller in an attempt to make them thin enough. They weren’t awful but, my son didn’t like them. They were too doughy because I didn’t make them thin enough. I am sure they will be great if I can just figure out how to thin them out.
Having a roller would definitely help. It is not an easy task doing it by hand.
My boyfriend has a very serious grain allergy so to prevent cross-contamination in baking I roll out a lot of my doughs between two sheets of parchment paper. It worked really well for getting the pasta thin enough without a machine, it was like linguine.
That sounds incredible! I love black bean spaghetti and chickpea flour bread, so I’m sure i would like this too. :)
Black bean spaghetti? That sounds awesome!
It is!!! I was online looking for a homemade black bean recipe and came across your site. I love the simplicity. Thanks for your site!
This homemade pasta is mesmerizing! I have always wanted to make my own fresh pasta. That’s wonderful it’s made with chickpea flour too!
(P.S. I love your prints on your Etsy shop!)
Thanks! You should definitely try making your own. :)
Thank you for the wonderful recipe. Any idea how it does in lasagna? With the longer cooking time I’m curious.
I haven’t tried it yet in lasagna, but I’m a little afraid they might just totally fall apart. They cook so quickly! Maybe try letting the noodles dry out a bit before putting them in the lasagna? If you do try it, let me know how it turns out!
Just an idea for the “lasagne”, you could boil the pasta sheets separately and layer them with sauce/cheese before serving. And maybe broil cheese on top. Not quite the same oven-baked result, but more sort of like open ravioli (which I have seen a recipe for somewhere).
This sounds amazing! Gorgeous pictures!
Just made the pasta tonight. It was, less than enticing. Not the recipe’s fault at all though! I did like the nutty flavour of the pasta but I made the mistake of using the pasta machine when I’ve never made pasta before, let alone used a machine. So I ended up with a big doughy,thick, gluggy mess BUT I will definitely try this again as if I had the texture/consistency down pat I know it would have been AMAZING. I think using a rolling pin will make it much easier for a newbie like me. Will let you know how round 2 goes!
Wow. You just made a recipe for something that was thought of being impossible a few years ago. I am so excited to try this. Thank you so much!
When I made the pasta, it was very fragile. Every time I tried to shape it into the bow ties it broke. So I used a small biscuit cutter, maybe an inch or two in size, and that worked wonderfully! After boiling for a minute I sauted them in a pan with olive oil, a little crushed red pepper, sun dried tomatoes, fresh spinach and cherry tomatoes (sliced into thirds) until the spinach had slightly wilted. It was oh so good! I’v made fresh pasta before but not gluten free, although it is a tad more challenging, it is definitely worth it. And I think I could put this on non gluten free eaters plates and they would love it as much as regular pasta!
I’ve taken ground flax as a supplement but never cared for the taste in recipe. Hummus was one of these so I bet this recipe would taste similar.
I have recently discovered chia, though, which has many properties in common with flax (including use as egg substitute) but has almost no flavor of its own. I bet it would work really well.
Can you dry this or maybe free it? I was thinking I could make a few batches and do it once a month if it’s possible to do that. Great recipe and site. I’ve been a veg head for awhile, but I just became gluten free for health reasons and this is a godsend. Thank you so much.
I haven’t tried it, buy I don’t see why not. Since it’s pretty fragile, I think freezing might be best. Let me know if you try it.
I’ve been making pasta for years and my standard recipe has always been the flour/egg combo (with salted water). My initial thought was to simply sub in the chick pea flour for the regular flour but your recipe has no egg. I’m a little curious if the binding that is obviously adequate in your recipe is coming from the oil in the flax, or is this something I can expect in dealing with the chick pea flour? Eliminating the egg makes it seem almost like a flammekeuche type dough but I’m concerned about the binding. Any advice?
It’s definitely crumblier than regular pasta dough, but it sticks together just fine with careful handling. I would say that chickpea flour is a lot finer than regular flower, and it has a definite sticky quality. So maybe that’s why it works. :)
This recipe sounds great! Do you think it would work to dry and store it? I have a gluten free friend that I’d love to gift some of this the next time I visit!
I’m actually not sure, Jes! I’ve never tried. If you do test it out, make sure you report back. :)
Thank you for this. I’ve just been told to cut out all gluten, corn and rice and am dying for pasta.
I’m going to try your recipe in a couple of days as a noodle. When I’m sure that I’ve got it right I will try it in a spinach ricotta lasagne.
BTW I found it funny that your only pasta machine is for polymer clay. Mine too! Too funny!
1. This looks awesome!
2. How do you make hummus with chickpea flour?
3. Thank you!
Thank you for the recipe, it was easy!
I made it for my son who might have gluten sensitivity.
He loved it too.
Would this work for ravioli dough?
I haven’t tried it, but I don’t see why not. Let me know how it turns out if you try it!
I made these with soy flour. I had to add about 2 T more water, but they came out delicious!
You know, traditional southern Italian/Sicilian pasta recipes often consist of only flour, water, salt, and olive oil. In these it is essential to properly develop the gluten through kneading. Do you think some of the brittleness experienced with your recipe could be improved upon by kneading the flax meal mixture into the dough for a longer period of time?
It could be, although since there is no gluten to develop, I’m not sure it’ll make much of a difference. But it’s worth a shot! Let me know if you try it out.
This is a great sight! Great idea and can’t wait to try it.
I make my own chickpea flour and use it for so many things and
this is what I have been looking for. I am so excited!
Thank you for this post!! ♥
I just made this. Tasted delicious! I’m going to make this every time I want pasta! Wonder how it would work as ravioli with pesto inside. Will try that next time :D
How long do you boil i for?
Never mind. I re=read the recipe and instructions. LOL
Thanks Cassie! I just made this and I think it will be a great recipe once I’ve perfected the art of rolling pasta really thin. I rolled it quite thin but obviously not enough as the pasta bows were about twice as thick and wide as normal packet pasta. Still, the flavour was good and definitely reminiscent of ordinary pasta. I’m definitely going to try this again! Awesome for if you’re cooking for a gluten free vegan. Cheers :)
Thank you for this recipe!!!! A life saviour for me this Christmas as we are having a vegan feast but my sister needs to be gluten-free for now.
I am making artichoke filled ravioli with it and the tests I did so far worked really well!
actually flaxseeds secrete hydrogen cyanide when comminuted, so it’s probably better to use them not grounded if you don’t want to be poisened
Nanna, Not exactly true – I went to a website, Gaia Research on Flaxseed to check out your comment.
The following is copied from that website
Correctly processed raw flaxseed can have reduced levels of the strong laxative/purgative effects normally associated with the high cyanogenic glycoside mucilage component of flaxseed, which otherwise releases toxic hydrogen cyanide via auto-hydrolysis in the presence of water in the gut. Although this is associated with a non-targeted additional laetrile-type of anti-cancer effect, it strongly limits the amount of the most healthful SDG, which could otherwise be consumed. A typical concentration of SDG in oil-free flaxseed is around 1.5%. Careful processing can concentrate the SDG, whilst reducing the glycosides, allowing for a much-reduced gastric challenging serving size suitable for an optimal daily dosage.
Okay, so how do I make sure that it is correctly processed?
I would show you the website where I found my information, but it is in Danish, so I doupt it would help ;-)
can I use just normal flax seeds? do I have to buy ground flax seeds?
Yes, you can use normal flax seeds and just grind them yourself.
Wow, that pasta looks great!
Are you supposed to use 1.75 cups chickpea flour, or between 0.75 to 1 cup?
1 and 3/4 cups flour. :)
Thanks for the quick answer! These look great, I’ll probably make them soon.
Do you think you could put this concoction in a pasta maker??
I’m not sure, I’ve never tried (I don’t even own one). If you do try it, let me know!
Thanks for the post.
Tried the recipe twice today—once to eat right away and try different shapes and lengths
The second batch was to store in the refrigerator for tomorrow and see how it stores.
These tests were part of the practice for a work potluck next week of chickpea ravioli stuffed with roasted vegetables. Haven’t decided on the vegs.
Have you made flavoured pasta? Thinking fresh basil, sun dried tomatoes, pesto, cheese, etc.
I am so glad I came across your website!
My family just turned dairy free and I wanted to surprise them with some pasta for dinner.
I tride this with pumpkin seed flour and it didn’t really work out. I was wondering if you had any tips for a better result? (It was still good though!)
Could this recipe possibly be used as a pizza crust? I’ve seen garbanzo bean pizza crust, but was wondering about adding the flaxseed meal to it? Do you have an opinion? Thank you!
These are amazing! We just made them today and loved them. A bit more on the rough side (think wholegrain), but the taste, look and texture was very nice. I made them into very thin (between Vermicelli and spaghetti), tagliatelle with different thickness, and even some farfalle (the ribbon ones). I liked the very thin ones the best, but the other were good as well. Recommended!
Each time I tried to boil them they disinterested into the water, even tried adding egg in an attempt to keep them from dissolving. Not my fondest three hours spent…
I absolutely loved this pasta! The hearty texture and nutty flavor were superb. Personally I prefer a whole grain texture over the refined processed texture so this pasta was perfect for me. Luckily I was able to borrow a kitchen aid from a friend and it worked wonderfully for this dough. It was my first time making homemade pasta so my dough wasn’t perfect (pretty sticky) but the linguine pasta attachment worked very well. Awesome recipe!!
So TASTY and peppery, even served just with extra virgin olive oil!
I had to add an extra spoon or 2 of water and use a wide glass instead of a rolling pin, without added flour (it was not very sticky), flatening 1 tiny peice of dough at a time until it looks moist, you can see light through (1-3mm) and use scissors to delicately cut teardrop shapes, reflattening the rest again.
It’s not a bendable dough. It’s a LOT of work, too much work if your alone and already hungry so split the batch in 8 and make it ahead of time.
I froze it overnight and boiled 40-50 noodles in big boils in lots of water for about 4 minutes. They stuck a LITTLE bit together so I’d add oil or butter in the pot next time but ooverall quite SATISFYING! I can’t eat gluten and had both ingredients on hand so thank alot for the recipe!
I love this recipe!!!!! I found it extremely easy to make and was easily 3 portions. The texture and flavour was fabulous!!
you might be able to find chickpea or besan flour at an indian grocery for much less than bob’s red mill goes for. i get a giant bag for just a couple dollars – i think it’s Swad/Raja Foods brand.
We have a pasta roller and have been searching for a healthy alternative for our pasta cravings. Doubled the recipe and needed more liquid to get it from crumbly to a consistency that we could work with. (Mixed it in the food processor). Added about another 1/4 cup of water and about the same in olive oil. We made ravioli, using almond mozzarella, onion, mushrooms, garlic and chicken sausage for the filling. Turned out very good. Wasn’t succesfull making spagetti or linguini, so we opted for the bow ties with the remainder. Turned out good, too. Used salted water, as suggested, and while I normally don’t add salt at the table, this dish needed it, in my opinion. Not a lot, but added, just the same. Used organic tomato paste for a sauce, all in all, fit the bill! I’m sure we will be quicker next time, but there was a thunder storm and we had time to kill since our pool time was cut short. Definitely recommend!
Thanks so much for this AWESOME recipe! I LOVE it. Would you happen to have the nutritional content of this?
Hi!! I tried this recipe and loved it!! However, I struggled a little bit with the amount of water, just like someone else commented. Could it be that I didn’t get the correct amount of flour? When you say “1-3/4 cup”, what do you mean? Is it 1 cup plus 3/4 cup?
Maybe it’s just the your flour is different from mine. Even though, it was yummy!! Thanks!
Yes, 1 and 3/4 cup.
Sometimes the age of your flour and the humidity in your local climate can impact the amount of water you need (true when you try to make bread, too)
I’ve just found this delicious pasta recipe via Pinterest. I’m always looking for new ways to use different flours. I can’t wait to try this, tomorrow night, as a ravioli. I’m looking to for ways to get flaxseed meal in my diet – this is perfect Cassie. Thank you for sharing & giving me inspiration
I think this is a really cool and quite simple recipe, but warning: if you make your own chickpea flour (as I did), make sure it’s FINELY ground or the dough won’t bind together correctly. You could just go the easy route and buy chickpea flour also.
OMG…I just made this pasta and it was so good! I was able to make it into fettuccine noodles using my Omega NC800 HDS juicer pasta attachments. The only thing I did different from the recipe was drizzle just a very little olive oil in my pasta dough mix and kneaded it in. I thought it might help the dough go through my machine a little easier. It turned out great and I topped it with a homemade avocado sauce. YUM!! Thanks for the recipe.
Gosh!!! i look forward to trying this recipe. Maybe I can use my pasta machine.
Having read the comments and seeing some people having trouble with the dough not rolling out enough/ being too brittle… would adding psyllium husk or xanthan/ guar gum help? Or would it change the texture too much?
This sounds great! Do you think they would hold up in a mac n cheese recipe. Really missing my mac n cheese. Thanks.
Just tried this tonight. I usually make sourdough pasta (carobcherub.com/ultimate-wheat) but I decided to try yours because it was 100% chickpea flour. It’s become my latest obsession :P
I used a food processor and it came together crazy quick. However, it was really sticky after it was mixed together. I didn’t add any more flour, but I was definitely tempted to do so.
I used my pasta maker to roll it out. Like I suspected, the dough was on the sticky side. However, It still worked out. I just had to use my wide noodles cutter instead of the thin one.
I really love the firm texture of this pasta. It was somewhat bland compared to my sourdough pasta though. I’ll have to make a super flavorful sauce if/when I decide to make this again.
Wow wow! I will have to give this a try. I realized about a month ago that I have an allergy to wheat and soy products. Since I deleted the garbage out I HAVE Lost 10 pounds. Have to sayI am tickled over that. An I love using garbanzo bean flour! I will have to make this and send a picture. I promise to salt the water. ;)
Can you make your own garbanzo bean flour (or any other bean for that matter) by grinding dried beans? I am definitely going to try this as the cost of “black bean spaghetti noodles” is outrageous for one that loves pasta but is, sadly, gluten intolerant. Thanks for your recipes.
I just made this pasta, but I did do something wrong as it was a bit sticky. Still tasty though. I made it with a pumpkin and cashew nut purée, roasted some cauliflower and pine nuts along with some Beetroot with fresh basil scattered on top. . It was delicious and kept my pasta cravings at bay. Thank you
Can u make this in bulk to freeze? I try to make everything I can from scratch. But pasta would be too time intensive an indeed or with my toddler running around unless I could make it in bulk for later. What is the best way to store it long term? I also have a dehydrator.
I was wondering if this would completely flop if I used eggs instead of flaxseed? So egg, flour and water. Will it turn out super sticky?
I haven’t tried it, but it’s worth a shot! Let me know if you do.
thanks! great base recipe and so nice to have fresh pasta again, vegan AND gluten-free! we replaced some (.75 c) of the chickpea flour with potato starch (.30 c) and teff flour (.35 c) for a lighter pasta. however great either way. thanks again and happy solstice!
This was a nightmare for me, and I am a pretty skilled cook. The dough was the stickiest I have ever seen and produced thick pasty doughy noodles. I can’t imagine what I could have done wrong; I make pasta all the time.
This recipe didn’t work AT ALL. It was super tough and ripped CONSTANTLY.
I want to make chicken noodle soup. I hope this recipe works in my soup. So excited that I can have gluten free noodles!
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.
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.
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!
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. :)
tried out the recipe for dinner tonight, I need to work on my shaping skills but amazing recipe!!! turned out great! tasted awesome!
can I refrigerate part of the dough and save it for later?
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.
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.
I haven’t tried it, but let us know how it turns out if you do!
I’ve used Besan (or Chana flour) and it works the same as chickpea flour.
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..
I’m so sorry to hear that! I’ve never had this issue, so I don’t have any thoughts as to why it happened.
Can you make it ahead and freeze or refrigerate it?
I wouldn’t recommend it. The texture is a little persnickety to begin with—fresh is the way to go!
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?
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. :)
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.
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