Low Sodium Homemade Chickpea Protein Pasta
Elevate your pasta game with this flavorful and nutritious *Low Sodium Homemade Chickpea Protein Pasta*. Crafted from protein-packed chickpea flour and vital wheat gluten, this recipe is a go-to for health-conscious foodies seeking a low-sodium alternative to traditional pasta without sacrificing taste or texture. With just four simple ingredients—chickpea flour, vital wheat gluten, olive oil, and water—you can create fresh, tender pasta from scratch in under 30 minutes. Its high protein content makes it perfect for athletes or anyone looking to include more dietary protein in their meals. Easily customizable, pair this hearty pasta with your favorite low-sodium sauces or fresh veggies for a wholesome, nutrient-rich dish that doesn’t compromise flavor. A true blend of simplicity and nutrition, this homemade pasta adds a gourmet touch to your kitchen endeavors while supporting a healthy lifestyle!
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Recipe Information
Ingredients
- 200 grams Chickpea flour
- 50 grams Vital wheat gluten
- 1 tablespoon Olive oil
- 100 milliliters Fresh water
Instructions
In a large mixing bowl, combine the chickpea flour and vital wheat gluten. Mix thoroughly to ensure even distribution of the gluten.
Create a well in the center of the flour mixture and add the olive oil and half of the water. Mix with a fork, slowly adding the remaining water until a rough dough begins to form.
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. Adjust with a small amount of additional water or flour if necessary to achieve a firm but pliable dough.
Wrap the kneaded dough in cling film and let it rest at room temperature for 20 minutes to relax the gluten.
After resting, divide the dough into 4 equal portions. Flatten each piece slightly with your hand.
Using a pasta machine or a rolling pin, roll each piece of dough into a thin sheet, about 1-2 mm thick. If using a pasta machine, start with the widest setting and gradually work down to the thinnest setting.
Cut the rolled-out pasta sheets into your desired noodle shape (e.g., fettuccine, tagliatelle).
Dust the cut pasta with a little chickpea flour to prevent sticking and allow it to sit in nests or lay flat for about 10 minutes.
Bring a large pot of water to a rolling boil. Add the homemade pasta and cook for about 2-3 minutes until al dente. Due to the thickness of the fresh pasta, the cooking time will be shorter compared to dried pasta.
Drain the pasta and serve immediately with your favorite low-sodium sauce or toppings.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 21.6 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1742 mg | 37% | |
*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.
