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Serves
2 (makes roughly 11 ounces)
Author Notes
If you told me that I would ever be able to make homemade gluten-free pasta, I would have laughed in your face. But when I learned that it was not only doable, but also quite simple and easy, I gave it a shot. You can hand roll the pasta, like I did, or use a pasta machine, and you can hand-cut them with a sharp chef knife or use a pizza cutter to get the desired shape. Just keep in mind that cook-time is key here: Over-cooking means gloppy pasta, so taste as you go! —Lindsey S. Love | Dolly and Oatmeal
Ingredients
- For the pasta dough:
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2 cups
chickpea flour
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1/2 teaspoon
fine sea salt
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2
eggs, whisked
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1 teaspoon
water, as needed
- For the topping:
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2 teaspoons
olive oil
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1
clove garlic, minced
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4 to 5
Lacinato kale leaves, stemmed and finely chopped
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1/4 cup
Kalamata olives, roughly chopped
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1 to 2 tablespoons
harissa (depending on how much heat you want)
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1 tablespoon
toasted pine nuts, roughly chopped
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salt, to taste
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freshly ground pepper, to taste
Directions
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In a large mixing bowl, whisk the flour and salt together. Make a hole in the center of the flour mound and add the eggs. Using a fork or your hands, slowly incorporate the flour into the whisked eggs until dough is smooth; if the dough is dry, add water, a drop at a time, until the dough is smooth. (Be careful with the water -- adding too much will make the dough sticky and hard to work with. If this happens, add more chickpea flour, a teaspoon at a time, until the dough is smooth.)
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Knead dough for 10 minutes, then shape it into a ball and place it on a floured surface. Cover with a tea towel and let rest for 30 minutes.
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Line a baking sheet (or large cutting board) with parchment paper, and sprinkle with chickpea flour, set aside.
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Generously flour a clean work surface with more chickpea flour and roll the dough out using a rolling pin. Roll it into a rectangle with 1/8-inch thickness or less; using a pizza cutter or a knife, carefully slice thin strands of fettuccine (about 1/8-inch wide) and place on them on prepared baking sheet. If need be, re-roll scraps, and cut them as directed.
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To cook, bring a large pot with salted water to a boil. Cook the fettuccine until it rises to the surface, about 2 to 2 1/2 minutes; taste it: The pasta should be “al dente.” Drain fettuccine and place in a serving bowl.
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Heat a sauté pan over medium heat, add the olive oil and garlic; cook for 30 seconds to 1 minute, until fragrant. Add the kale and cook until wilted, but still crunchy, 2 to 3 minutes. Toss kale, chopped olives, and harissa together; check for seasoning and adjust if needed. Sprinkle with chopped pine nuts and serve warm.
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.
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