I made a Chickpea Flour Pasta Recipe with just two ingredients and it turns into dairy-free, high-fiber noodles you can dry or freeze for months.

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I’m obsessed with this chickpea flour (besan) pasta because it’s honest and kind of miraculous. I love the nutty, slightly chickpea taste that actually sings with a simple sauce.

And it feels like real pasta, not some sad substitute. Homemade Gluten Free Pasta that doesn’t fall apart?

Yes. A Chickpea Flour Pasta Recipe that’s just two things and still tastes grown-up and substantial.

I enjoy how it holds up in pan and on fork. The texture is firm, kind of toothsome, and satisfying.

Not precious. Just good, portable, weeknight pasta that I actually crave.

I eat it all the time.

Ingredients

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Chickpea flour adds nutty, protein-rich body; it’s hearty, earthy, gives nice structure.
Plus room temp water hydrates the flour, tames crumbliness; makes dough pliable.

Ingredient Quantities

Chickpea flour (besan), 2 cups (about 240 g)

Room temperature water, about 2/3 cup (160 ml), plus a splash more if dough feels dry

How to Make this

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1. Put 2 cups (about 240 g) chickpea flour in a large bowl, make a small well in the center so it’s easier to pour water in without dumping it all at once.

2. Pour about 2/3 cup (160 ml) room temperature water into the well and stir with a fork or a rubber spatula until the flour starts to come together. If it looks dry, add a splash more water, one teaspoon at a time.

3. When the dough looks shaggy, use your hands to bring it into a ball. It will be slightly crumbly but should hold when pressed; if it’s too sticky add a pinch more flour, if it’s falling apart add a bit more water.

4. Knead on a lightly floured surface for 3 to 5 minutes until smooth and elastic-ish; chickpea dough won’t behave exactly like wheat dough so don’t overwork it into oblivion.

5. Flatten the ball into a disc, wrap in plastic or cover with a bowl, and let it rest for 20 to 30 minutes at room temperature so the flour hydrates and becomes easier to roll.

6. Cut the dough into 2 or 4 pieces to make rolling easier. Roll each piece thinly with a rolling pin on a floured surface to about
1.5 to 2 mm thickness, or use a pasta machine if you have one. Keep unused pieces covered so they don’t dry out.

7. Fold the sheet lightly or dust it with flour and cut into desired shapes: tagliatelle, fettuccine, or hand-cut noodles. Shake off excess flour and separate the strands.

8. To cook fresh: boil a large pot of salted water, add pasta and stir gently. Cook 2 to 4 minutes depending on thickness, taste for doneness because chickpea pasta cooks faster than wheat. Drain and serve right away.

9. To dry for storage: arrange pasta in a single layer on a rack or baking sheet lined with parchment, let air dry 12 to 24 hours until brittly dry. Store in an airtight container for months.

10. To freeze: portion uncooked or cooked-and-cooled pasta into freezer bags, squeeze out air and freeze up to 3 months. Thaw or add frozen pasta to boiling water for a minute or two when ready to use.

Equipment Needed

1. Large mixing bowl — for combining the chickpea flour and water (use one big enough so you can stir without spilling)
2. Measuring cups and spoon or kitchen scale — to measure 2 cups (240 g) flour and 2/3 cup (160 ml) water accurately
3. Fork or rubber spatula — to mix the dough until it’s shaggy before using your hands
4. Clean hands and lightly floured work surface or pastry board — you’ll need this to knead and roll the dough
5. Rolling pin or pasta machine — to roll the dough thin to about 1.5 to 2 mm
6. Bench scraper or sharp knife — to cut sheets into tagliatelle, fettuccine or hand-cut noodles
7. Plastic wrap or a bowl to cover — to let the dough rest and keep unused pieces from drying out
8. Large pot and colander — to boil salted water and drain the fresh pasta when it’s done
9. Baking sheet lined with parchment or drying rack and freezer bags or airtight container — for drying or freezing and storing the pasta

Note: you don’t need every single item if you improvise, but having these makes the process way easier.

FAQ

Q: Can I use another flour or mix this with other flours?

This recipe is made for straight chickpea flour so it holds together well and stays gluten free. You can try mixing in a little tapioca or rice flour for a softer bite, but start with just 1 to 2 tablespoons and add more only if the dough feels too crumbly.

Q: How do I know when the dough has the right texture?

The dough should be smooth, pliable and not sticky. It will be firmer than wheat pasta dough. If it cracks when you roll it, add a teaspoon or two of water. If it sticks to your hands, dust with a bit more flour.

Q: Can I roll it with a rolling pin or do I need a pasta machine?

You can totally roll this with a rolling pin. Work in small pieces, press flat, then roll from center out until thin. A pasta machine makes uniform sheets faster, but it is not required.

Q: How long do I cook chickpea pasta and how do I avoid it falling apart?

Cook in gently boiling, salted water for 2 to 4 minutes depending on thickness. Avoid vigorous boiling and stir gently. Overcooking makes it fragile so test a small piece after 2 minutes.

Q: Can I dry or freeze the pasta for later?

Yes. To freeze, lay shaped pasta on a tray until firm then transfer to a bag. Cook from frozen adding about 1 minute. To dry, hang strands or lay on a tray until completely dry, then store in an airtight jar. Dried chickpea pasta is a bit more brittle than wheat versions.

Q: Any flavor or serving tips to make it taste less beany?

Add herbs or a pinch of garlic powder to the dough, or toss hot pasta with olive oil, lemon, lots of herbs and grated hard cheese or nutritional yeast. Strong sauces like tomato ragus or creamy tahini sauces also help mask the beany notes.

How To Make Chickpea Flour Pasta (Homemade GF Pasta) Recipe Substitutions and Variations

Brown rice flour — gluten free, closest in texture to chickpea flour; use 1 to 1, might need a touch more water because it absorbs more.
Almond flour or meal — gives a nuttier, tender pasta but is crumbly; use 1 to 1 and add a binder like 1/4 tsp xanthan gum or an extra tablespoon of water.
All purpose (wheat) flour — if you don’t need gluten free, swap 1 to 1 and reduce water slightly, start with 2 to 3 tbsp less and add as needed.
Aquafaba (chickpea can liquid) or unsweetened plant milk in place of plain water — use same volume, aquafaba adds flavor and helps bind, plant milk gives a richer dough.

Pro Tips

1) Don’t skimp on rest time. Letting the dough sit 20 to 30 minutes makes a huge difference in how easy it is to roll. If you try to roll it too soon it’ll crack and tear, so be patient and cover it well so the surface doesn’t dry out.

2) Keep extra small adjustments handy. Add water by the teaspoon if it’s crumbly, or dust a little chickpea flour if it’s sticky. Little changes matter more than big ones, and you’ll get a feel for the right texture after one batch.

3) Roll thinner than you think you need to. Chickpea pasta looks fragile but it cooks fast and firms up; aim for about 1.5 mm if you can. Work in small pieces and keep the rest covered so it doesn’t stiffen while you roll.

4) Salt the cooking water and watch the pot closely. Fresh chickpea pasta only takes 2 to 4 minutes, so taste early. If you’re drying or freezing pasta, label with the date and don’t stack wet strands or they’ll clump together when stored.

How To Make Chickpea Flour Pasta (Homemade GF Pasta) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made a Chickpea Flour Pasta Recipe with just two ingredients and it turns into dairy-free, high-fiber noodles you can dry or freeze for months.

Servings

servings

Calories

155

kcal

Equipment: 1. Large mixing bowl — for combining the chickpea flour and water (use one big enough so you can stir without spilling)
2. Measuring cups and spoon or kitchen scale — to measure 2 cups (240 g) flour and 2/3 cup (160 ml) water accurately
3. Fork or rubber spatula — to mix the dough until it’s shaggy before using your hands
4. Clean hands and lightly floured work surface or pastry board — you’ll need this to knead and roll the dough
5. Rolling pin or pasta machine — to roll the dough thin to about 1.5 to 2 mm
6. Bench scraper or sharp knife — to cut sheets into tagliatelle, fettuccine or hand-cut noodles
7. Plastic wrap or a bowl to cover — to let the dough rest and keep unused pieces from drying out
8. Large pot and colander — to boil salted water and drain the fresh pasta when it’s done
9. Baking sheet lined with parchment or drying rack and freezer bags or airtight container — for drying or freezing and storing the pasta

Note: you don’t need every single item if you improvise, but having these makes the process way easier.

Ingredients

Chickpea flour (besan), 2 cups (about 240 g)
Room temperature water, about 2/3 cup (160 ml), plus a splash more if dough feels dry

Directions

Put 2 cups (about 240 g) chickpea flour in a large bowl, make a small well in the center so it’s easier to pour water in without dumping it all at once.
Pour about 2/3 cup (160 ml) room temperature water into the well and stir with a fork or a rubber spatula until the flour starts to come together. If it looks dry, add a splash more water, one teaspoon at a time.
When the dough looks shaggy, use your hands to bring it into a ball. It will be slightly crumbly but should hold when pressed; if it’s too sticky add a pinch more flour, if it’s falling apart add a bit more water.
Knead on a lightly floured surface for 3 to 5 minutes until smooth and elastic-ish; chickpea dough won’t behave exactly like wheat dough so don’t overwork it into oblivion.
Flatten the ball into a disc, wrap in plastic or cover with a bowl, and let it rest for 20 to 30 minutes at room temperature so the flour hydrates and becomes easier to roll.
Cut the dough into 2 or 4 pieces to make rolling easier. Roll each piece thinly with a rolling pin on a floured surface to about
5 to 2 mm thickness, or use a pasta machine if you have one. Keep unused pieces covered so they don’t dry out.
Fold the sheet lightly or dust it with flour and cut into desired shapes: tagliatelle, fettuccine, or hand-cut noodles. Shake off excess flour and separate the strands.
To cook fresh: boil a large pot of salted water, add pasta and stir gently. Cook 2 to 4 minutes depending on thickness, taste for doneness because chickpea pasta cooks faster than wheat. Drain and serve right away.
To dry for storage: arrange pasta in a single layer on a rack or baking sheet lined with parchment, let air dry 12 to 24 hours until brittly dry. Store in an airtight container for months.
To freeze: portion uncooked or cooked-and-cooled pasta into freezer bags, squeeze out air and freeze up to 3 months. Thaw or add frozen pasta to boiling water for a minute or two when ready to use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.