High Protein Homemade Chickpea Protein Pasta
Elevate your homemade pasta game with this **High Protein Homemade Chickpea Protein Pasta**, a wholesome and nutritious twist on classic noodles. Crafted with nutrient-dense chickpea flour and fortified with vital wheat gluten, this pasta packs a protein punch that’s perfect for fitness enthusiasts or those seeking a heartier meal option. With just a handful of pantry ingredients—including eggs, water, and olive oil—you’ll create a smooth, elastic dough that rolls out effortlessly for customizable pasta shapes like fettuccine or tagliatelle. Ready in under an hour, this high-protein pasta becomes the ultimate canvas for your favorite sauces, from rich marinara to vibrant pesto. Not only does it boast a unique nutty flavor and satisfying bite, but it’s also the ideal choice for anyone aiming to balance indulgence with health. Create restaurant-worthy results right from your kitchen and enjoy the rewarding experience of making pasta from scratch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Chickpea flour
- 50 grams Vital wheat gluten
- 1 teaspoon Salt
- 2 units Large eggs
- 60 milliliters Water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the chickpea flour, vital wheat gluten, and salt. Mix thoroughly to ensure even distribution.
Make a well in the center of the dry ingredients and add the eggs, water, and olive oil into the well.
Using a fork, gradually incorporate the dry ingredients into the wet ingredients until a dough begins to form.
Once the dough starts to come together, begin kneading it by hand on a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
After the resting period, divide the dough into four equal pieces. Flatten one piece slightly and keep the remaining dough covered to prevent it from drying out.
Using a pasta machine, roll out the flattened dough piece starting from the thickest setting. Gradually move to thinner settings until the desired thickness is achieved.
Cut the rolled-out dough into the desired shape of pasta, such as fettuccine or tagliatelle. Lightly dust the cut pasta with chickpea flour to prevent sticking.
Repeat the rolling and cutting process with the remaining dough pieces.
Bring a large pot of salted water to a boil. Add the pasta and cook for about 3-5 minutes, or until the pasta is al dente.
Drain the pasta and serve immediately with your choice of sauce or toppings.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 27.0 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 243 mg | 19% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
