Pasta Using Garbanzo Flour

It has been hard doing without pasta!   I love it so much.    But today, I found a great recipe for homemade garbanzo flour pasta that I thought I would try.   I was afraid it would taste too "beany", but it couldn't hurt to try it anyway.

Here is the flour that I use:

I used a pasta machine for mine, and they are a little stickier than regular pasta is, so use enough cornstarch to keep them from sticking to the machine if you do it this way.

You only have to boil the noodles for about 2 minutes, and they're done.  Put a little olive oil in the water, and it helps separate the noodles!     Here is what my noodles looked like when they were done...Mmmmmm

These were surprisingly good!!  I put butter, salt, pepper, and italian spices on mine.   I didn't expect them to taste so much like regular pasta, but they DID. 

I guess it's because garbanzo beans are more bland than other beans?  - I think I can make spaghetti with these noodles and no one in my family will ever know the difference. In fact, I plan to do that this week!     It's great having alternatives.

I highly recommend these noodles!!  Very simple to make, and really delicious- and helps curb that craving for carbs without the guilt! Very, very good for you.     And for those of you who are searching for gluten free recipes, this is gluten free.    (along with most of the other low carb recipes i've posted!)

Here's the recipe:


1 cup garbanzo bean flour
1/2 tsp salt
2 tsp xanthan gum
2 eggs
cornstarch for kneading


Combine flours, cornstarch, xanthan gum, gelatin powder and salt in large bowl.  In a separate bowl, whisk together the eggs, oil and water until thoroughly blended and light yellow in color.   Add egg mixture to the flour mixture and stir together.  Work the dough into a firm ball.  Knead for 1 to 2 minutes.  Place the dough on a board or firm surface lightly floured with potato starch flour.  Roll the dough as thin as possible.  Cut into desired shapes, very thin for spaghetti or fettuccine, slightly wider for noodles. MACHINE SHAPED PASTA: If using pasta machine, mix dry ingredients and liquid ingredients, separately.  Follow directions on machine.  Use 1 teaspoon canola oil.


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  • 3/15/2010 10:41 PM mamabearscubhouse wrote:
    thank you for sharing this. i've been looking for a "happy" medium when carbs are concerned i hope to try this soon!

    Reply to this
    1. 3/15/2010 11:21 PM Bethany wrote:
      Melinda, I hope you will enjoy it as much as I did!
      Reply to this
  • 3/15/2010 10:58 PM Mrs. Paradis wrote:
    Oh your are really doing great at finding new thing you can have.Those sound really good too like the radishes fried.Your doing so good
    Reply to this
    1. 3/15/2010 11:19 PM Bethany wrote:
      Thanks so much, Ms Paradis!
      Reply to this
  • 3/15/2010 11:10 PM Pamela wrote:
    Do you not have whole wheat pasta available in your area, Bethany? That's what I eat when I eat pasta (but I don't eat pasta very often). Not sure if Garbanzo bean flour is available here(maybe in a Health-Food store).
    Reply to this
    1. 3/15/2010 11:17 PM Bethany wrote:
      My diet plan doesn't allow for whole wheat pasta- so I had to find another alternative...surprisingly, that stuff actually has more carbs than the white enriched, and still has a high glycemic index! So my main source of carbs has to be beans because of the fiber and it's awesome effect on the blood sugar levels. Even though beans are full of carbs, it doesn't affect your blood sugar in the same way as flour does- even whole wheat flour.

      We were able to get our garbanzo flour at Warehouse Discount Grocery in the town next to ours...not sure whether you can get it in many grocery stores. But you can get it at pretty affordably! Hope that helps!
      Reply to this
  • 3/16/2010 7:00 AM diane wrote:
    I recently met someone who has celiac disease and I'm going to pass this along to her. I bet she is going to be so excited!
    Reply to this
    1. 3/16/2010 7:41 AM Bethany wrote:
      That's wonderful, Diane! I'm so glad that these recipes might help someone else!
      Reply to this
  • 3/16/2010 8:31 AM Sarah wrote:
    What is Xanthan Gum and where does one find it? Also how much is it? I like the sound of these noodles but usually only shop at Walmart, Kroger and Aldi's.
    Reply to this
    1. 3/16/2010 8:49 AM Betsy M wrote:
      Sarah, the xanthum gum is used in gluten free cooking and is found in the "gluten free" section of a store if they have one or maybe in the baking section. I actually haven't seen it at Wal-Mart (they have a terrible gluten-free product selection) but it is in all of our littler grocery stores. I don't know about Aldi's. Just to warn you, it is very expensive. It runs about $13 around here (SD) but a little goes a long way. Maybe, if you know someone who is gf they may give you the couple tps. to try the recipe first.
      Reply to this
      1. 3/16/2010 9:30 AM Bethany wrote:
        Thanks for the great info, Betsy!

        Another note: You can buy xanthan gum online at this link here...

        Here is a website article explaining what Xanthan gum actually is...very interesting!
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  • 3/16/2010 8:39 AM Betsy M wrote:
    Hi Bethany, those noodles do look wonderful! I had to start on the gluten free diet last year but have not yet tried making pasta (I have been buying rice noodles). I have a grain mill and can grind my own beans into flour but am so leery of grinding the garbanzo beans as they are hard little buggers and I have heard of other people breaking their grinder with them. I think that I may have to try this recipe with some little white navy beans instead.
    Oh, and I love all of the recipes you have been posting. I have not had a chance to try them all but they are being "bookmarked" to try. THANKS.
    Reply to this
    1. 3/16/2010 9:27 AM Bethany wrote:
      Betsy, there is a way to make the garbanzo bean flour from cooked garbanzo beans, so that they aren't so tough to blend - I think this process actually also makes the flour easier to digest. I think what you do is cook them fully, then place them on a baking sheet, stick in the oven for about 3 hours on 250 degrees until they are dried out- THEN grind them into a flour. I haven't done this yet, but I might do a blog post about it sometime if I ever get around to making some this way!
      Reply to this
      1. 3/16/2010 4:56 PM Betsy M wrote:
        Oh, I am trying that tomorrow!! Thanks for the info!!
        Reply to this
  • 3/24/2010 9:41 PM oma wrote:
    I noticed there were a few items in your recipe that were missing in the list that you had in the directions. I would like to get the full recipe if possible as I have family members who could really use this for their diet as well.
    Thank you for sharing.
    Reply to this
    1. 3/25/2010 11:07 AM Bethany wrote:
      I seem to be so scatterbrained lately. I don't know how I keep making so many mistakes like this and forgetting to mention things that I left out - here is the link...hope this helps!!
      Reply to this
      1. 2/3/2012 7:51 PM nancy wrote:
        Hi - This link is broken. Wouid you please correct the ingredients list for the GB Flour pasta recipe above? Thanks!
        Reply to this
  • 4/3/2010 11:59 AM WEB Source wrote:
    This page added to Google cache Cached: poRndfWq
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  • 1/3/2011 12:01 AM Brandi wrote:
    Hi Bethany, thanks for posting this recipe-I'm starting a gluten free diet and I stumbled over this recipe and I'm excited to try it. I have a question though. I see where you posted the full recipe but did you use just the garbanzo bean flour or did you also use Garfava and tapioca flours too? Thanks!!!
    Reply to this
  • 1/12/2012 6:47 PM John wrote:
    We tried you recipe tonight, it was great, after we made the pasta, I fried it in oil, added almonds, then set it aside, I then made a stir fry, then upon completion, I added the noodle's and tossed and served, it was great!
    Reply to this
  • 1/22/2012 2:31 AM airbrush tanning training wrote:
    "There is a logic of colours, and it is with this alone, and not with the logic of the brain, that the painter should conform." - Paul Cezanne /http://airbrushactioncom/airbrush-getaway-workshops/vegas-february-20-24-2012
    Reply to this
  • 2/21/2012 2:57 PM Erin at Texanerin Baking wrote:
    I'd love to make this! Sorry to make another xanthan comment, but I live in Germany and haven't seen it here. Do you think I could just add some vital wheat gluten? I've googled this already and it looks like it'd be okay, but I'm not really sure. Thanks!
    Reply to this
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