Once you try fresh pasta there's no going back - it has a lovely bite to it. Using chickpea pasta makes a high protein and high fiber pasta which needs no protein supplement to make it a full meal.
1 cup chickpea (besan) flour
1 tsp olive oil
1-2 TB water
1. Placed the flour in the middle of a baking mat and then create a well in the middle. Pour the egg, olive oil, and some water into the well. Use a fork to combine the middle and then combine into the flour to form a dough.
2 . Knead for 3-5 minutes. Cover and allow dough to rest for at least 30 minutes. After rest, quarter dough.
3. Using a past roller, start at level 1 and roll sequentially until desired thinness.
4. For lasagna, stop here. For noodles, feed the dough strips through the noodle maker.
Nutrition Facts (approx.): 1 serving
Total Fat: 4 g
Saturated Fat: 0.7 g
Sodium: 30 mg
Total Carbohydrate: 13.5 g
Added Sugar: 0 g
Dietary Fiber: 2.5 g
Total Protein: 6.7 g
For a vegan/egg free option replace egg with 1 Tb of ground flax seeds soaked in 2 Tb of water for 15 minutes.
Below we've used chickpea pasta in our lasagna Bolognese