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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-Free

1 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.

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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


  • Author: Cassie Johnston
  • Prep Time: 1 hour
  • Cook Time: 2 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 1-2 servings 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  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
    shape).
  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.
  • Category: Pasta

Cassie Johnston

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.

Latest posts by Cassie Johnston (see all)

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111 thoughts on “Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta

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  • Rachel SAYS

    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!

    • Cassie SAYS

      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. :)

      • Gina SAYS

        Can u use this recipe with a pasta maker machine? What type of noodle would be best,thick or thin.?

      • Cassie SAYS

        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.

      • Stefanie SAYS

        Sounds Yummie, will try this weekend. Am i missing the serving size?

  • Rikk Ofek SAYS

    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…

    • Cassie SAYS

      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. :)

  • Athena SAYS

    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.

    • Cassie SAYS

      I would LOVE the pasta attachment, but I just can’t justify the moolah!

      • Athena SAYS

        I totally understand that. I got mine with a gift certificate I won from a cooking contest. :-)

      • Leon SAYS

        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.

      • Andrea Watson SAYS

        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!!

  • Caitlin SAYS

    whoa lady! this looks fantastic! as a gluten-free vegan, i am all over this recipe!!

  • liz SAYS

    wow, girl. you just did what the grain-free community has been begging for for years. seriously. you cracked the code!

  • Kris SAYS

    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.

    • Cassie SAYS

      Having a roller would definitely help. It is not an easy task doing it by hand.

    • Jessy SAYS

      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.

  • J3nn SAYS

    That sounds incredible! I love black bean spaghetti and chickpea flour bread, so I’m sure i would like this too. :)

  • 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!)

  • Stu SAYS

    Thank you for the wonderful recipe. Any idea how it does in lasagna? With the longer cooking time I’m curious.

    Thank you

    • Cassie SAYS

      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!

  • anna SAYS

    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).

  • Jane SAYS

    This sounds amazing! Gorgeous pictures!

  • Shivi SAYS

    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!

  • RGFPV SAYS

    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!

  • Nat SAYS

    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!

  • Mhaliday SAYS

    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.

  • Wynn Zetterberg SAYS

    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.

    • Cassie SAYS

      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.

  • Jason SAYS

    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?

    • Cassie SAYS

      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. :)

  • Jes SAYS

    Hello!

    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!

    Thanks!

  • Andrea SAYS

    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!

  • Amy SAYS

    Thank you for the recipe, it was easy!
    I made it for my son who might have gluten sensitivity.
    He loved it too.

  • Brianna SAYS

    Would this work for ravioli dough?

  • Emily SAYS

    I made these with soy flour. I had to add about 2 T more water, but they came out delicious!

  • William SAYS

    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?

    • Cassie SAYS

      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.

  • Denise SAYS

    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!! ♥

  • Elias SAYS

    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

  • Felicity SAYS

    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 :)

  • Tacita SAYS

    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!

    xxx

    T.

  • Nanna SAYS

    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

  • Laurie SAYS

    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.

    • Nanna SAYS

      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 ;-)

  • martin mcpake SAYS

    can I use just normal flax seeds? do I have to buy ground flax seeds?

  • Edan G. SAYS

    Wow, that pasta looks great!
    Are you supposed to use 1.75 cups chickpea flour, or between 0.75 to 1 cup?
    Thanks, Edan

  • kaleb SAYS

    Do you think you could put this concoction in a pasta maker??

  • Bart Cummins SAYS

    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.

  • barbara SAYS

    Hello,
    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!)

  • jeannie SAYS

    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!

  • Liane SAYS

    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!

  • Jennifer SAYS

    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…

  • Toki SAYS

    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!!

  • rose SAYS

    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!

  • Dhaezi SAYS

    I love this recipe!!!!! I found it extremely easy to make and was easily 3 portions. The texture and flavour was fabulous!!

  • lynne SAYS

    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.

  • Annie & Rob SAYS

    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!

  • Natasha Hall SAYS

    Thanks so much for this AWESOME recipe! I LOVE it. Would you happen to have the nutritional content of this?

    Thanks,
    ~Natasha

  • 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!

  • 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

  • Liana SAYS

    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.

  • Annie SAYS

    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.

  • art SAYS

    Gosh!!! i look forward to trying this recipe. Maybe I can use my pasta machine.

    THAAAANNK YOU!!!!

  • Jessica SAYS

    Hi there,

    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?

  • Don SAYS

    This sounds great! Do you think they would hold up in a mac n cheese recipe. Really missing my mac n cheese. Thanks.

  • Sara SAYS

    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.

  • Angela SAYS

    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. ;)

  • Kris Faul SAYS

    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.

  • desiree SAYS

    Simply great

  • Sian SAYS

    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

  • Karen SAYS

    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.

  • Sarah SAYS

    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?

  • 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!

  • Dean Williams SAYS

    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.

  • Em Shirey SAYS

    This recipe didn’t work AT ALL. It was super tough and ripped CONSTANTLY.

  • Joella Molson SAYS

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

  • Yuri Wolf SAYS

    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.

  • Zuzana SAYS

    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.

  • Shani SAYS

    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!

    • Cassie SAYS

      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. :)

  • Ella SAYS

    tried out the recipe for dinner tonight, I need to work on my shaping skills but amazing recipe!!! turned out great! tasted awesome!

  • Ella SAYS

    can I refrigerate part of the dough and save it for later?

  • Kadi SAYS

    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.

  • Michelle SAYS

    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!

  • Julie SAYS

    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..

    • Cassie SAYS

      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.

  • A SAYS

    Can you make it ahead and freeze or refrigerate it?

    • Cassie SAYS

      I wouldn’t recommend it. The texture is a little persnickety to begin with—fresh is the way to go!

  • Nunny SAYS

    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?

    • Cassie SAYS

      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. :)

  • Sima SAYS

    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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