I don't often make homemade pasta, but this time I wanted to try my hand at a gluten-free recipe: my tagliatelle with chickpea flour.

Making chickpea flour noodles is really quicker than you think. I knead them by hand and roll them out with a rolling pin (actually I get help from my husband) because I'm lazy and don't always want to climb to the top of the kitchen in search of the pasta machine. With a pinch of strength and patience the result will be equally excellent and if they are not precise in the cut … you can always tell that it is maltagliati! If you encounter any problems in the consistency of the pasta, I recommend that you replace half of the chickpea flour with a specific gluten-free flour for homemade pasta.

And if you are in a hurry, here you will find excellent dry pasta made with chickpea flour.

For these tagliatelle with chickpea flour I chose a tasty sauce based on salmon and lemon thyme, which you can use in the fresh version, with the raw fish steak, which "from pantry“, With canned salmon. In both cases the result will be surprising because the taste of chickpea flour goes perfectly with salmon and the fresh and citrusy note of lemon thyme will be the proverbial "extra touch".

ingredients for 4 people

WHAT

for pasta

• 200 g of chickpea flour (plus more for dusting)
• 2 eggs
• 2 tablespoons of extra virgin olive oil
• water to taste
• Salt and Pepper To Taste

for the seasoning

• 100 g of salmon (cooked natural or raw)
• a few sprigs of lemon thyme
• 2 tablespoons of extra virgin olive oil
• black peppercorns to taste

LIKE

First I took care of the dough, bringing the sifted flour together into a large one boule. In the center I broke the eggs, I added the oil and a pinch of salt, then I started to knead with a fork, finally I turned the dough on the lightly floured work surface and I kneaded with my hands until you get a small ball compact and smooth.

If the mixture is too crumbled you can add a little water, if it is sticky you can add more flour, always a little at a time.

I wrapped my chickpea flour pasta in plastic wrap and let it rest for about 30 minutes. At this point I spread it out, again on the floured surface, with the help of a rolling pin, to a thickness of about 2/3 mm. With a sharp knife I cut my gluten free tagliatelle, floured them a little more and let them rest for 15 minutes covered with a cloth.

In the meantime, I brought a pot of water to a boil, salted it and dipped my tagliatelle, cooking them for 6/8 minutes (taste to be sure, a lot depends on the thickness of the pasta). I drained, keeping half a cup of cooking water. I heated the oil and garlic in a non-stick pan, crumbled the cooked salmon, seasoned with a little salt, a generous sprinkling of pepper and added the dill.

If you have opted for fresh salmon, I recommend that you cook it before boiling the pasta, so as to be ready with the sauce as soon as the pasta is drained.

Finally I added my chickpea flour noodles and a few tablespoons of its cooking water, I mixed gently, to amalgamate the flavors, and I served with a drizzle of raw oil.

Click.

THE MORE TOUCH OF THIS RECIPE …

It is the touch of silver. I served on the table setting with the silver plate cutlery by Bertino Argenti, Cardinale model. To bring the elegance of this precious metal to the everyday table. I leave you the link below to take a look and the 15% discount code on your purchases. Just type LENNESIMOBLOG 15 at the time of payment in the appropriate box on www.bertinoargenti.com*