Chickpea Fettuccine with Harissa, Kale, and Olives

By • December 4, 2014 3 Comments

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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

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Serves 2 (makes roughly 11 ounces)

For the pasta dough:

  • 2 cups chickpea flour
  • 1/2 teaspoon fine sea salt
  • 2 eggs, whisked
  • 1 teaspoon water, as needed

For the topping:

  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 4 to 5 Lacinato kale leaves, stemmed and finely chopped
  • 1/4 cup Kalamata olives, roughly chopped
  • 1 to 2 tablespoons harissa (depending on how much heat you want)
  • 1 tablespoon toasted pine nuts, roughly chopped
  • salt, to taste
  • freshly ground pepper, to taste
  1. 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.)
  2. 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.
  3. Line a baking sheet (or large cutting board) with parchment paper, and sprinkle with chickpea flour, set aside.
  4. 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.
  5. 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.
  6. 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.

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