So with my nephews recent discovery of gluten intolerance, I've decided to embark on trailing and testing new found gluten free goodies. Yesterday I tried out this recipe adapted from Snixy Kitchen, only I adapted the recipe with what I had in the fridge. 


  • 2-¾ cups sifted chickpea flour (300g)*
  • ¼ cup tapioca starch (35g)
  • ¼ cup sorghum wheat flour 
  • 1 teaspoon xanthan gum
  • 3 large eggshells used 
  • 1 ½ tablespoon olive oil
  • ½ teaspoon salt
  • Water, as needed
  • All-Purpose GF Flour (Bob's Red Mills), for rolling out (or more chickpea flour)


Sift the flours and xanthan gum into a bowl, add the salt and make a well in the centre. Add the eggs into the centre and using a fork, whisk the mixture. Keep whisking until a thick paste forms. Using your hand begin to knead the dough into a pliable ball, keep adding water as needed. Make sure the dough is neither too dry or too moist. 

Once the dough consistency is a ball, cover with a  wet cloth and keep in the fridge for 30 minutes. After the dough has rested. Divide into 6 balls. Begin to add flour and roll out. Using a pasta machine, place dough into level 1, fold in half and repeat. Then keep rolling out the dough until level 4. From this point, you may cut the noodles into spaghetti or linguine. 

The pasta takes 3 to 4 minutes to cook in salted boiling water. So make sure you taste it before taking it out of the water. Once out of the water you can sauté  it with ghee and some okra, pumpkin, cayenne pepper and cheese. 

See the pictures below; 


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