If you’ve been abstaining from pasta for years due to the high carbohydrate content, the refined nature of the ingredients, or the fact that you always end up eating way more than the serving suggestion advises, then this recipe is definitely one to keep handy.
With just two ingredients, this recipe couldn’t be more simple (or fun) to make. It’s a great way to get children interested in how meals are made as they can help shape the pasta pieces, and also offers more nutrition and protein per bite than regular dried pasta. Hooray for cold Winter evenings; the perfect excuse for a big bowl of pasta.
(Serves 2 generously)
- 3 1/4 cup + 1 tbsp (or 100g) Chickpea Flour (or make your own)
- 2 medium eggs (organic and freerange, or even better if they’re from a friend’s hens!)
- Add the flour to a large bowl and create a well in the middle
- Crack the eggs into the well and stir everything to create a firm dough
- You’re looking for a firm consistency that isn’t too sticky. if the mixture seems to dry, add some water a tbsp at a time.
- Once you’re happy with the dough, remove it from the bowl and place on a lightly floured surface
- Knead the dough for a few minutes and then roll out. Note: When rolling out the dough, roll it extra thin – thinner than you think it needs to be – as the pasta will double or triple in size when cooking.
- Slice the rolled out dough with a pizza cutter.
- Pinch, prod and twist into your desired shapes. You could make tagliatelle, spaghetti or even penne, but the easiest shape to start with is probably bow shapes.
- When you’re ready to cook, bring a pot of water to boil and salt liberally. Note: It is important to add plenty of good quality salt to the water, as there is no salt in the recipe, and the pasta is designed to soak up the taste of the cooking water.
- Cook for 3-5 minutes or until al dente.
- Drain and serve with your favourite sauce or a simple glug of olive oil and fresh herbs. I mixed mine with sauteed seasonal broccoli and sprouts, and a little Tamari sauce.