Gluten-Free and Vegan Chickpea and Flaxseed Homemade Pasta
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.
Servings: 2 servings
Calories: 471kcal
Ingredients
- 2 tablespoons golden flaxseed meal
- 6 tablespoons warm water
- 1 ½ cups chickpea flour
- ¼ cup tapioca flour
- ½ teaspoon sea salt
- 2 teaspoons olive oil
Instructions
- 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.
- 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.
- Wrap the dough in plastic wrap and set aside for 20-30 minutes.
- Bring a pot of salted water to a boil.
- 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 ½-inch wide to make fettucine (or cut and fold into your desired shape).
- 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
Serving: 1serving | Calories: 471kcal | Carbohydrates: 67g | Protein: 21g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 641mg | Potassium: 821mg | Fiber: 12g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 0.04mg | Calcium: 59mg | Iron: 5mg
