Hurrah folks, I’ve just made the chickpea flour pasta, see Bill’s post. I had 9oz of flour left in one of my bags so I used that and added 3 medium eggs rather than water.
The author was right – it really sticks!
I tried kneading it – dreadful. So i poured a little olive oil onto my hands and rubbed it in. Also rubbed a little on my rolling pin. Success!
The knife wasn’t successful but a pizza wheel works brilliantly.
When cooked it is so much more like pasta than the gluten free pasta i once bought ( and binned ).
Next step . . .portions …I. Divided the ‘pasta’ into 6 portions of 105 calories each. Some for the freezer for future use 🙂