Two-Ingredient Gluten-Free Pasta Dough

This two-ingredient gluten-free pasta dough is a game-changer when you want fresh pasta without wheat or complicated pantry lists. I first tested this method using just chickpea flour and boiling water, and I was surprised how easily it comes together into a pliable dough. If you want a quick, everyday pasta you can roll or cut by hand, try this simple approach — you can read a similar starter method here: two-ingredient gluten-free pasta dough.

Why Make This Recipe

• Fast: you can make dough in under 15 minutes and have fresh pasta on the table in about 30.
• Simple ingredients: only two pantry staples are required, so no special gluten-free blends.
• Versatile: roll thin for tagliatelle or cut small for orecchiette-style shapes.
• Flavorful and protein-rich: chickpea-based dough gives a mild nutty taste and more protein than plain rice flour.
• Personal insight: I love this recipe because it turns pantry basics into something that feels homemade and special with very little fuss.

Recipe Overview

• Prep time: 10 minutes
• Cook time: 3–4 minutes (per batch in boiling water)
• Total time: 25–30 minutes (including rolling and drying)
• Servings: makes pasta for 2–3 people (about 200–250 g cooked)
• Difficulty: Easy
• Method: mix hot water into chickpea flour to hydrate, form a firm dough, rest briefly, roll thin and cut, then boil in salted water.

My Experience Making This Recipe

I tested this dough several times to balance hydration and texture. The key discovery was using very hot water (near boiling) to help the chickpea flour hydrate evenly and bind without eggs. Once you get the feel for the dough (slightly tacky but not sticky), shaping becomes straightforward.

How to Make Two-Ingredient Gluten-Free Pasta Dough

Start by measuring 1 1/4 cups (150 g) chickpea (besan) flour into a bowl. Pour 1 cup (240 ml) boiling water over the flour, stir with a fork until it comes together, then knead briefly to form a smooth ball; rest 10 minutes under a damp towel. Roll the dough between pieces of parchment to about 1.5–2 mm thickness, cut into your desired shapes with a knife or pizza cutter, dust with extra flour to prevent sticking, and boil in plenty of salted water for 2–4 minutes until tender.

Expert Tips for Success

• Use boiling water (100°C / 212°F) for best hydration: it helps the chickpea proteins set and makes a cohesive dough.
• Weigh ingredients if possible: 150 g chickpea flour to 240 ml water is a reliable starting point. Adjust with teaspoons of water if the dough feels too dry.
• Roll on parchment or a silicone mat and use a bench scraper for clean handling; a pasta machine can work but go gently — chickpea dough is more delicate than wheat dough.
• Par-cook test: boil one small piece to check doneness and texture before cooking the whole batch; you can adjust thickness accordingly.
• Salt your cooking water well (about 1 tbsp salt per 4–5 liters) to season the pasta from within.

(Also helpful: try rolling thinner for quicker cooking like in other gluten-free doughs, see a related pizza dough technique here: gluten-free dairy-free pizza dough.)

How to Serve Two-Ingredient Gluten-Free Pasta Dough

• Toss fresh pasta with a bright tomato and basil sauce, adding a little olive oil to highlight the chickpea flavor.
• Serve with a lemony butter sauce, grated Pecorino or nutritional yeast for a dairy-free option, and lots of black pepper.
• Make small pillows or shapes and dress them in a hearty ragù or roasted vegetable sauce for a filling weeknight meal.
• For presentation, finish with a drizzle of good olive oil, chopped herbs, and a wedge of lemon on the side.

Storage and Reheating Guide

Store raw dough wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 48 hours. Shape your pasta, lay it in a single layer on a tray dusted with flour, and freeze on the tray for 1–2 hours before transferring to a freezer bag for up to 1 month. To cook from frozen, add a minute or two to the usual boiling time; do not thaw on the counter. Reheat cooked pasta by briefly tossing in a hot skillet with sauce for 1–2 minutes to refresh texture.

Recipe Variations

• Add a pinch of turmeric or spinach purée to the water for color: reduce water by 1–2 tbsp if using purées.
• Make a richer dough by swapping 1 egg for 60 ml of the water (this is still essentially two main ingredients: flour + egg). For egg-based versions, see techniques used for other gluten-free yeast doughs like gluten-free sourdough bagels.
• For a nuttier flavor, replace up to 20% of chickpea flour with sorghum flour or buckwheat flour; increase hydration by 1–2 tbsp as needed.
• For a softer, more pasta-like texture, use a blend of chickpea and fine rice flour (keep at two main ingredients by counting the blend as one if pre-mixed).

Nutritional Highlights

• Higher protein: chickpea flour boosts protein compared with pure rice-based pastas.
• Naturally gluten-free and vegan (when made with water only).
• Allergen info: chickpea flour is legume-based — not safe for people with legume allergies. If eggs are used as a variation, note egg allergy. Consider portion sizes of ~75–100 g cooked pasta per person if served with sides.

Troubleshooting Common Issues

• Dough too dry and cracks when rolling: add hot water 1 tsp at a time while kneading until pliable.
• Dough too sticky and tears: dust sparingly with additional chickpea flour and chill 10 minutes to firm up before rolling.
• Pasta falls apart in boiling water: either roll too thin or didn’t hydrate long enough; make slightly thicker pieces and rest the dough longer next time.

Frequently Asked Questions

Q: Can I use other flours instead of chickpea?
A: Yes. You can experiment with a gluten-free all-purpose blend, buckwheat, or sorghum, but hydration changes. Start with 1 cup flour to 3/4 cup hot water and adjust. Some flours (like rice) make a more fragile dough and may benefit from adding an egg for binding.

Q: How thin should I roll the dough?
A: Aim for about 1.5–2 mm for ribbon pastas like tagliatelle; for stuffed or small shapes, 2–3 mm is safer. Thinner pasta cooks faster and can be fragile, so handle gently.

Q: Can I dry this pasta for later use?
A: Yes — lay shapes on a rack or parchment in a single layer at room temperature for 12–24 hours until fully dry, then store in an airtight container. Completely dried pasta will keep for several weeks.

Q: How long do I boil chickpea-based pasta?
A: Fresh chickpea pasta generally takes 2–4 minutes in rapidly boiling salted water. Test a small piece for doneness and adjust; frozen pasta will need an extra 1–2 minutes.

Conclusion

If you want a tested, simple route to fresh gluten-free pasta, this two-ingredient method is a low-effort way to get there — for more step-by-step photos and variations, see this complete guide: How to Make Gluten-Free Pasta With Only Two Ingredients.

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