Home-made Fettuccine made with Chickpea flour

This was my first attempt at making pasta, and I opted to try out something new.  This recipe is not only gluten free but it is perfect for vegetarians because of its high protein content. This also works for low carbohydrate diets and diabetics.  The noodle is a little more chewy than its highly processed store version made with white flour, but it is definitely worth a try. I really liked it with a tomato based sauce, and I would guess that it would work great for stir fries too.

Chickpea Fettuccine

Ingredients

2 cups chickpea flour (besan flour)
1/2 teaspoon fine sea salt
2 eggs, whisked 
1 teaspoon olive oil 

Method

I used a food processor but you can knead by hand if you wish


Put the flour and salt into a food processor bowl.  Using the cutting blades whisk to mix.

Add the oil to the eggs and mix.

Gently drizzle the egg mixture into the food processor chute while the mixer is on.  Keep doing this till the liquid is finished and continue pulsing for another 2-3 minutes.  The dough will look like breadcrumbs. Take a a little of the mixture and squeeze and try to hold together to form a dough.  If this happens than the dough is ready.  See the larger piece in the picture.
 Note: If the dough is too hard so you cannot handle and is breaking apart then add a few drops of water and continue in the food processor.  Try to make a small piece of dough before adding water, the dough will be tough.  If you add too much water the dough will be sticky and hard to manage without adding more flour.

Turn out into a big bowl and push together to form a dough.   Now knead it for about 5 more minutes and form into a ball.  

Wrap with plastic wrap and leave aside for about 30 minutes.

 Take one third of the dough and roughly shape into a rectangle using a rolling pin.  I used a plastic board and the dough did not stick,  If your dough is sticking, spread some besan flour on the board before rolling. Roll to about 1/8 inch thickness

Now cut the dough into 1/8 inch strips using a very sharp knife. I used a ruler to get straight lines. Discard the first strip so that the edges come out straight.  Save the remnants, re-use.

I wrapped the strips in a kitchen towel while I finished cutting all the dough.

 When ready.  Heat a large pot of salted water to a rolling boil.  Add the noodles and cook for about 2 -3 minutes.  Check to see that it is al dente (firm).  Do not over cook or it will become mushy and slimy. Mine took 3 minutes.  Remove and strain.

Eat while hot tossed with your favorite sauce. 

 
Approximate nutritional value based on 4 servings of 3.5 oz each
Calories 255.9 / fat 5.5 g / total carbs 34.2 g (4 g dietary fiber) / protein 17.2 g