Found at:
http://www.foodiefiasco.com/the-perfect-easy-grain-free-pasta-and-a-giveaway-winner/
Quantity
0
Quantity Unit
Prep Time (minutes)
28
Cook Time (minutes)
3
Ready In (minutes)
31
Ingredients
Amount
Measure
Ingredient
3/4
cup
Chickpea flour (besan)
1
tablespoon
Chickpea flour (besan)
1
large
eggs
Steps
Sequence
Step
1
Note: Feel free to double or triple this recipe as needed. Just use one egg for every 100g of flour (or 3/4 cup plus 1 tablespoon, as above).
Directions
Put the chickpea flour into a bowl and make well in it. Add egg and stir until combined. If the dough is too dry, add a small amount of water. If it is too wet, incorporate small amounts of water. For reference, you dough should be firm and smooth, like below.
Once the dough is of the right consistency, knead the dough for a bit. Feel free to take out your aggressions during this process. Remember, you can knead all week and the gluten will never develop. Yay for gluten free flours!
Now roll the dough out very thinly on a nonstick surface. I used a silicone mat, but I bet parchment paper would work. This dough wanted to fall apart and stick to everything, so I really needed the mat. Fair warning. Try to make sure it is of pretty even thickness but, unless you’re using a pasta maker, it probably isn’t going to be perfect. That’s okay.
So now you can use a pizza cutter of sharp knife to slice the dough into noodles of your desired thickness, but I made bow ties.
Just cut into squares, and pinch the center. Easy peasy!
Once the pasta is all rolled, cut, and shaped, plunge it into very very very very very well salted boiling water. There is not salt in the dough, so YOU MUST SALT THE WATER.
I’M SERIOUS. SALT THE WATER!!!!!!!
Try to make sure they’re not touching each other, and cook for 2-3 minutes, or until al dente.
Eat them all standing up as finger food.
Toss with your favorite sauce and/or veggies, or just enjoy them plain, and eat up!
