The charm of egg pasta has no boundaries, and this gluten-free variant prepared with chickpea flour has a perfect consistency. It can be rolled out without trouble thanks to the eggs, which give structure and elasticity. Besides, thanks to chickpea flour, the colour of the dough will be a lovely yellow.

The proportions are the classic ones. For each person, you will need 100g of flour and an egg. Some like to add an extra egg yolk or oil, as in this recipe, and in cases where the dough is too dry, add a little cold water.

See also: Aubergine rolls with spinach, cheese and anchovies. Easy recipe

Ingredients
Preparation for 4 people – preparation time 10 minutes – cooking time 5 minutes

400g chickpea flour
4 eggs
2 tablespoons of extra virgin olive oil
Cold water
1 teaspoon of salt
Fine polenta

Method

1. In a large bowl, place the chickpea flour, salt and break the eggs in the centre. With a fork, start working them from the centre, slowly but surely collecting the flour from the edges. Add the oil and continue mixing with a fork.

2. Work the dough with a fork from the inside towards the edges of the bowl. If it seems that the dough is too dry, you can add a little cold water. When everything is well blended, finish kneading quickly on the work surface until you get a smooth and homogeneous dough.

3. After letting the dough rest, roll it out with a rolling pin and a little bit of polenta flour until you get a sheet of about 2-3mm thick. Fold the pastry on itself and cut it into strips. Tagliatelle are now ready to be cooked.