Active Time

　　10 minutes

　　Total Time

　　1 hour 10 minutes, including rest time

　　Gluten-free options abound in the dried pasta aisle these days, but it is harder to find good fresh pasta products that work for a wheat-free diet. In this homemade version, nutty chickpea flour and a gluten-free all-purpose flour blend team up to build a simple, easy-to-work-with pasta dough that you can roll out, cut, and form however you like. Be sure to source a gluten-free flour blend with xanthan gum in the ingredients list; this provides the elasticity and stickiness that you’d usually get from gluten development in wheat-based doughs.

　　

Ingredients

About 1 lb. pasta dough

　　1 cup gluten-free flour blend (such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)

　　¾ cup chickpea flour

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　3 large eggs

　　2 Tbsp. extra-virgin olive oil

　　

Step 1

Whisk together gluten-free flour blend, chickpea flour, and salt in a large bowl. Whisk eggs and oil in a small bowl to combine.

　　

Step 2

Add egg mixture to dry ingredients and stir with a fork to incorporate; mixture will be crumbly. Tip out onto a surface and knead until a smooth dough forms, about 3 minutes. Form dough into a ball and wrap tightly in plastic. Chill at least 1 hour and up to 1 day to allow flour to hydrate (the longer you can let it rest, the better).

　　

Step 3

Roll out pasta according to pasta machine directions or roll out and cut by hand.