Soy-Free Homemade Chickpea Protein Pasta
Elevate your pasta night with this Soy-Free Homemade Chickpea Protein Pasta, a nourishing and gluten-free alternative packed with plant-based protein. Crafted from chickpea flour and tapioca starch, this recipe is perfect for those seeking a nutritious, soy-free, and high-protein option without sacrificing the satisfying texture of traditional pasta. With just six simple ingredients and a quick cook time of 5 minutes, these homemade noodles boast a tender yet firm bite that pairs beautifully with your favorite sauces. Whether you're rolling and cutting by hand or using a pasta machine, this recipe is as fun to prepare as it is wholesome. Indulge in a homemade pasta experience that's as healthy as it is delicious!
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Ingredients
- 200 grams Chickpea flour
- 50 grams Tapioca starch
- 2 large Eggs
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Water
- 0.5 teaspoon Salt
Directions
Step 1
Begin by sifting the chickpea flour and tapioca starch together into a large mixing bowl. Add salt and mix well to ensure even distribution of ingredients.
Step 2
Create a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil and water.
Step 3
Using a fork or your fingers, gradually incorporate the flour blend into the eggs and liquid in the center, moving from the inner rim of the well to the outer edges until a dough starts to form.
Step 4
Once the mixture starts to come together, transfer it onto a clean, floured surface and knead the dough for about 5-7 minutes, until it is smooth and elastic. If the dough is too sticky, add a little more chickpea flour as needed.
Step 5
Wrap the dough in plastic wrap and let it rest at room temperature for at least 20 minutes. This rest period allows the dough to become more workable.
Step 6
After the resting period, divide the dough into four equal parts. Keep the pieces you aren't currently using covered to prevent them from drying out.
Step 7
Roll out each piece of dough into a flat sheet using a rolling pin or a pasta machine. Aim for a thickness of about 1-2 millimeters.
Step 8
Once rolled out, cut the dough into desired pasta shapes – you can use a knife for tagliatelle or a pasta cutter for other shapes.
Step 9
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for about 3-5 minutes, or until tender yet slightly firm to the bite. Fresh chickpea pasta cooks faster than traditional wheat pasta.
Step 10
Drain the pasta and serve immediately with your choice of sauce or toppings.
Nutrition Facts
| Serving size | (382.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1217 |
| Total Fat 36.9g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 372mg | 0% |
| Sodium 1450.9mg | 0% |
| Total Carbohydrate 162.9g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 23.6g | |
| Protein 57.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 156.9mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1835.5mg | 0% |
Source of Calories