Fresh pasta with chickpea flour (gluten-free and sugar-free)

300 g chickpea flour

3 eggs 

20 g sunflower oil

¼ teaspoon salt 

1. Put the chickpea flour, eggs, oil and salt in the mixing bowl of the Thermomix. Knead for 2 minutes using the knead function. The dough will look a little lumpy. Then form it into a ball by hand, wrap it in cling film and let the dough rest for 1 hour.

2. Take a portion of about 100 g of the dough and put it through the pasta machine with the rollers on the widest setting. The dough will fall apart into pieces. Stack these pieces on top of each other and put them through the machine again.

3. Repeat this process until the dough feels smooth, compact and soft (about 10 times). Process the dough portion by portion of 100 g until everything is processed. Then gradually reduce the thickness setting of the machine until you have sheets 1-2 mm thick.

4. Cook the pasta in a large pan with plenty of salted water (about 1 teaspoon of salt per litre of water) for 3-4 minutes, depending on the shape and thickness of the pasta. Drain and use the pasta as desired.

Tip: Make your own chickpea flour! Put the chickpeas in the mixing bowl, grind for 1 min/speed 10 and drain.