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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
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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

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.
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.

Leave a Reply

124 Responses
  1. Dean Williams

    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.

  2. 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!

  3. Sarah

    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?

  4. Karen

    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.

  5. 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

  6. Kris Faul

    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.

  7. Angela

    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. 😉

  8. 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 😛
    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.

  9. Jessica

    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?

  10. Annie

    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.

  11. Liana

    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.

  12. 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

  13. 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!

  14. Natasha Hall

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

    Thanks,
    ~Natasha

  15. Annie & Rob

    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!

  16. lynne

    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.

  17. Dhaezi

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

Meet Cassie
Meet Your Host

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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