Gluten Free Garbanzo Bean Pasta - cooking recipe

Ingredients

300 g chickpea flour, plus extra for rolling
1/2 cup tapioca or 1/2 cup potato starch
1 (1/3 ounce) package xanthan gum
1 1/2 teaspoons salt
4 large eggs (about 6 1/2 ounces)
1 1/2 tablespoons olive oil
1 tablespoon water

Preparation

Except for the water, place all ingredients in a food processor.
Process until the mixture starts to form a ball.
If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times.
Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes.
Cut your dough into 6 equal pieces.
Roll each piece of dough into a rectangle using the extra Garbanzo flour to prevent sticking. Try to roll the dough as thin as possible; this should not be difficult if the dough is well rested.
Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips 1/2\" wide.
Create a nest with the noodles of each piece of dough.
The nests may now be frozen or refrigerated until ready to use.
Bring a large pot of salted water to a boil. Cook noodles 4-7 (if frozen) minutes. Drain and toss with olive oil to prevent sticking.