Soy-Free Homemade Chickpea Protein Pasta
Elevate your pasta nights with this Soy-Free Homemade Chickpea Protein Pasta recipe—a wholesome, gluten-free alternative packed with plant-based protein! Made with nutrient-rich chickpea flour and tapioca starch, this easy dough comes together in under an hour, offering a smooth, elastic texture perfect for rolling and shaping into your favorite pasta styles. Enhanced with olive oil for a hint of richness and cooked in just minutes, this fresh pasta boasts a tender yet hearty bite that pairs beautifully with a variety of sauces, from rustic marinara to creamy pesto. Designed for those seeking soy-free, protein-packed, and gluten-conscious options, this recipe delivers both flavor and functionality. Perfect for weeknight dinners or impressing dinner guests, it’s homemade pasta reimagined with healthful ingredients and handcrafted charm!
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Recipe Information
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
Instructions
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.
Create a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil and water.
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.
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.
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.
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.
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.
Once rolled out, cut the dough into desired pasta shapes – you can use a knife for tagliatelle or a pasta cutter for other shapes.
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.
Drain the pasta and serve immediately with your choice of sauce or toppings.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 23.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1836 mg | 39% | |
*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.
