Please do try this one at home.
, it’s made of a blend of chickpea and lentil flours, and the shells are truly delightful—but not before getting burned by one box too many for my otherwise not-picky love. In our house, I cook the GF stuff, and he sticks to wheat.Photo by Joseph De Leo, Food Styling by Micah Marie Mortonfor fresh gluten-free pasta.
From a consumer perspective, fresh pasta seems to be the last GF frontier, and in all my grocery trips and online searches, I’d never seen one with a chickpea base before. Could I make a version good enough to replace my favorite , and potentially get chickpea pasta back in the household rotation in the process? With some tweaking to account for what we’d lose without the gluten, I resolved to find out.like pappardelle, but took a very long time to cook enough so that they wouldn’t taste gritty and raw on the inside. Then I tried a version with, a mix of chickpea, tapioca, sorghum, and fava bean flours as well as potato starch.
, which includes xanthan gum in the mix. There’s no chickpea, but I figured it was worth a shot, especially because the product is my standby for when I need to make a GF cake or pie crust. This pasta rolled out nicely and cooked well, but the result was overly floppy with none of the chew you’d hope for in an Italian pasta dish.
In the end, it was a mix of the 1 to 1 Baking Flour and plain chickpea flour that produced the best gluten-free fresh pasta. Tender but with a surprising chew, it was more reminiscent of fresh pappardelle than any other version I tried, and more actually pasta-like than most dried brands I’d eaten as well. It works whether you
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