Have you ever wanted to make your own pasta but had no idea where to start? This is the class for you! The 3-ingredient chickpea dough is so fast and simple to make, is completely grain-free, but yields light, fluffy, totally delicious results. I can’t wait to show you how easy it is to do at home, and impress your own socks off!
- 2 – 2 ½ cups / 250 – 310g chickpea flour plus more for dusting
- 1/2 tsp. fine sea salt
- 3 large eggs organic and free-range if possible
- cold-pressed olive oil for garnish
- freshly cracked black pepper
- vegan pamersan alternative or Pecorino Romano
- Measure out 2 cups / 250g of chickpea flour and place in a mound on clean work surface. Make a large well in the center of the mound and crack the eggs into it, then add the salt. Using your hands, mix the ingredients together until you have a smooth dough (if the mixture is dry, add a tablespoon of water to moisten it. If the dough is wet, add the remaining flour, one tablespoon at a time until it less sticky). Knead the dough for about five minutes, then cover tightly with plastic wrap and let rest at room temperature for at least half an hour.
- Unwrap the dough and divide it into quarters, then again for that you have about eight equal portions. Work with one portion at a time, and cover the rest. Flour your work surface and work the dough into a rectangular shape, about the width of the pasta maker (the pasta will become much longer, not wider, so it’s best to take full advantage of the width). Flour the dough again and run it through the thickest setting on the machine (usually #1). Change settings to the slightly thinner setting (usually #2) and run it through the machine. If your pasta sticks at all, dust both sides with more flour. Repeat until the pasta is your desired thickness – I went to #6 before cutting it into tagliatelle.
- As soon as the pasta comes through the roller, toss it generously with flour and spread it out on clean work surface to dry, or use a pasta drying wrack if you have one.
- Bring a pot of well-salted water to a rolling boil. Add the amount of pasta you’re using to the water and cook for about 2-3 minutes (don’t overcook! This pasta will disintegrate quickly if boiled for too long). Drain, garnish, and serve immediately. Enjoy!