The ingredients for this grain free and gluten free pasta dough are like a basic formula. The key to success is in the pasta dough consistency. Not too dry, not too moist.
I like to use a pasta maker so I can turn out linguine and other pasta shapes. However, you can just as easily get out your rolling pin and roll out lasagna sheets or make ravioli. Or, use a knife on the rolled dough to cut lengths of linguine.
The easiest thing about making homemade pasta with my pasta maker is that the pasta maker doesn't need to be cleaned. Nice.
Think you might be making more pasta in the future? Have a look at just how reasonably you can get a pasta machine.
1 medium sized egg (approx. 60g or 2oz.)
¾ cup plus 1 tablespoon chickpea flour
Note: Use 1 egg for every 100g (3 ½ oz. or, just over ¾ cup, as above) flour. Increase the amounts to suit.
Bring ingredients to room temperature. Combine in a bowl and knead until it forms a firm dough. If the dough is too dry, add a very small amount of water to moisten. If the dough is too moist, add small amounts of flour and continue to knead.
The dough should be firm and smooth. When you press it to a flat surface and pull it away, none of the dough should stick. If it does, it is too wet. If the texture is at all crumbly, it is too dry.
Use a pasta maker or rolling pin to form into the desired thickness and shape. The pasta can stick together when it has been freshly cut. If you don’t plan to cook it immediately, lay it out so that each piece is not touching another until for about half an hour until the pasta has dried out a bit.
Plunge into boiling water for 2 – 3 minutes until al dente.
Great if you have a pasta rack like this one. If not, hang the pasta over anything available, or even lie flat on a tea towel or other fabric while it dries.
Want to try some different flours in your pasta?
If you love the nutty taste of buckwheat, try this buckwheat pasta recipe: