Red lentil pasta fettucine hand cut

Gluten Free Lentil and Chickpea Pasta

Gluten free lentil and chickpea pasta are a great way to get your protein in while eating pasta. They’re nutritious, gluten free, high in protein and fiber, and lower in carbs than tradititional wheat pasta. Try making the pasta at home from red lentils, green lentils, or chickpeas. The results are a delicious, guilt free bowl of pasta.

Lentil Pasta

Lentil pasta can come from different kinds of lentils, e.g. red, green, etc. If making from scratch, first turn your lentils into lentil flour, then your flour into pasta dough, and finally your pasta dough into pasta. I have tried red and green lentils, and while both are good, I prefer red. Red also produces a better looking pasta.

Making your own lentil flour is easy. All you need is a blender and fine mesh strainer (alternatively, you can invest in a grain mill, which will produce better flour). Blend the lentils until they form a powder. Sift the powder through your fine mesh strainer. The powder that sifts through your strainer is your finished lentil flour. The bits that remain in the strainer aren’t small enough to be flour. Put them back in the blender and blend them so that the powder is fine enough to pass through the sieve. Repeat until all lentil powder can pass through sieve.

Chickpea Pasta

Making chickpea pasta at home is the same process. First, turn your garbanzo beans into garbanzo bean flour using a high speed blender. This takes longer than lentils since garbanzo beans are larger and harder. Note it will be extremely loud at first. Alternatively, you can use store bought chickpea flour.

Making the Gluten Free pasta

I make this lentil/chickpea pasta the same way I would make normal pasta. Sometimes I will add some tapioca starch and/or psyllium husks to the lentil flour, which gives the pasta a little stretch (it helps replace the missing gluten). Then I use the well method with eggs. The resulting red lentil dough is quite beautiful. See this post for a detailed guide on making red lentil pasta.

Making Gluten Free Pasta At Home

Once you have your gluten free pasta dough, you can make your pasta. In my opinion, short pasta is preferable to long pasta when it comes to gluten free pasta. Without gluten in the pasta, there is not the same stretch or elasticity, and this deficiency is more noticeable in a long pasta (it’s more likely to break and fall apart). With short pasta, the textural difference between gluten free pasta and wheat pasta is less noticeable.

I use the pasta extruder for the kitchen aid. My two favorite shapes are fusilli and rigatoni. Both shapes carry the sauce very well. With a good sauce, you really don’t miss wheat pasta. You can get your pasta fix with lentils or garbanzos and packed with protein.

You can make long pasta noodles as well with gluten free lentil pasta dough. Roll the dough out into a thin rectangular sheet. Then cut noodles off of the sheet using a pizza cutter (do not fold the sheet or the noodles as they will break).

Gluten Free pasta chickpea
Gluten Free Chickpea Pasta

Serving Gluten Free Lentil and Chickpea Pasta

Serve the lentil and chickpea pasta with sauces and ingredients that pair well with lentils and chickpeas, respectively. The flavor of the chickpeas in the chickpea pasta is pronounced so it is important to consider when picking a sauce. Serve the chickpea pasta with a garlic, lemon, and parsley sauce, or try a cilantro pesto.

The lentil pasta goes really well with tomatoes. Serve them in a vodka sauce, in a cumin and tomato sauce, in a putanesca sauce, or as a rigatoni pomodoro with eggplant.

The lentil and garbanzo pastas are more strongly flavored than traditional pasta, so feel free to use bolder flavors in your sauces to match.

Related Articles

Rigatoni Pomodoro With Eggplant (Pasta alla Norma)

Chickpea Pasta with Rosemary

Other Pasta Posts

How to Make Lentil Pasta

Crab Pasta With Tomatoes

Tomato Pasta with Zucchini

Ricotta Cream Pasta with Spinach

Quinoa Pasta

Baked Ziti With Chicken

Tomato Cream Pasta with Chicken

The Flavor Dance Homepage

The Flavor Dance Blog


  1. Hello Anthony,
    Great recipes! I am very new at making homemade pasta gluten free (I do not like gluten free flour). I really like using red lentils and chickpea flour instead. Can you please guide me to sauce recipes for red lentil and chickpea pasta. Also I have tried a combination of red lentil and chick pea flour, I have it in the freezer and have not tried it yet… afraid too :-S
    If you have a sauce for the combination I would appreciate that as well.

    Thank you:-)

    • Hi Sophia,

      thanks for stopping by – it’s great you’re getting into gluten free pasta! Red lentil and chickpea are my favorite as well.
      For sauces, I would think of things that you like to eat with red lentils and chickpeas in general (when they’re not pasta). For example, i like cilantro with chickpeas, so I like to make cilantro pesto with the chickpea pasta. Garlic, lemon, olive oil, and chopped parsley is also very good. For red lentil pasta, I recommend something tomato based. My personal favorite would be like a vodka sauce, or a tomato cream sauce. Another good one is garlic, nice chunks of fresh tomato, olives, red onion, and mint at the end.
      Have fun and let me know how it goes!


      • Wonderful! Thank you, those are great suggestions. I cook with a lot of garlic, lemon and oregano and basil so I can make that work.
        I have another question…. I tried combining the red lentil flour and chickpea flour with chia seeds and sesame seeds to bind them and although I was able to make a dough it was never firm, it had a sticky consistency to it when I went to roll it out and cut it. I added eggs and the pasta at the end bound with all the ingredients but initially it was sticky so I kept adding eggs, or chia seeds and sesame seeds. What did I do wrong?

        • If the dough is too wet or sticky, add more flour – a little bit at a time. Mix/knead the flour in thoroughly and then see where it’s at. I wouldn’t add more eggs because eggs will make it more wet (eggs are ~75% water).
          You can check out this post for making lentil pasta from scratch. One egg for every 100 gram of flour or so is a good starting point – just make sure you have more flour on the side in case your dough is too wet and you need more.
          I use psyllium husk and tapioca starch to help bind the dough and mimic gluten – i’ve never tried with chia seeds or sesame seeds. The problem with adding larger things to the dough like sesame seeds is that the dough will break where the seeds are

Leave a Reply

Your email address will not be published. Required fields are marked *