Gluten-Free Chickpea Pasta with Tomato Sauce and Burrata

A high-protein, hearty pasta with a beautiful bite and golden color. Great for shaping into tagliatelle, pappardelle, or rustic hand-cut noodles.

Where did it all begin….

Gluten-free chickpea pasta with tomato sauce and burrata carries a story that begins centuries ago, when humble chickpeas were turned into flour across the Mediterranean.

For generations, this golden legume fed families with its nutty flavor and hearty goodness, long before gluten-free diets became popular.

Then came the tomato—brought from the New World to Italy, where it slowly transformed into the heart of countless sauces, painting kitchens with its rich red hue.

And finally, burrata, a creamy gem from Puglia, born from resourceful cheesemakers who turned simple leftovers into pure indulgence.

When these three ingredients come together, they create more than just a meal—they weave history, culture, and comfort into every bite.

The earthy pasta, tangy tomato sauce, and silky burrata offer a perfect balance of rustic tradition and modern elegance. It’s a dish that feels both timeless and fresh, inviting you to taste history in the most delicious way.

See below for a step-by-step recipe of this beautiful gluten-free pasta.

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Inside, you’ll learn how to:

• Create chewy Neapolitan, crispy tavern-style, glorious deep dish, and even GF sourdough pizza.

• Master hydration, resting, shaping, and baking so your crust behaves like the real thing.

• Use everyday flours (no gums, no pricey mixes) to build crusts that surprise everyone at the table.

  + Optional add-on: the Gluten-Free Pasta Video Masterclass for fresh, silky pasta at home.

TOP PICK RECIPE OF THE WEEK:
Gluten-Free Chickpea Pasta with Tomato Sauce and Burrata

Pasta Dough:

• 100 g Chickpea Flour

• 100 g Tapioca Starch

• 7 g Psyllium Husk

• 4 g Salt

• 3 g Xanthan Gum (optional)

• 1 Egg

• 60 g Water (adjust slightly if needed)

Sauce Variation: Tomato & Burrata

• ½ can Tinned Tomatoes (about 200 g)

• 2 Tbsp Olive Oil

• 2 cloves Garlic, Thinly Sliced

• 1 Tbsp Dried Oregano

• ½ tsp Salt

• Burrata, Torn Into Pieces

• Fresh Basil, to Garnish

Instructions

Make the Dough

1. Gather your required ingredients.

   

1. In a bowl, whisk together chickpea flour, tapioca starch, psyllium husk, salt, and xanthan gum.

   

1. Add the egg and water, then knead until a soft but pliable dough forms.

   

1. Add a little more water if the dough feels too dry.

   

Rest the Dough

1. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.

   

Roll and Shape

1. Divide the dough into 2 portions. Roll each one out between parchment or on a lightly floured surface to about 2 mm thickness.

   

1. You can also roll with pasta machine to your preferred thickness.

   

1. Cut into desired pasta shapes (e.g., tagliatelle, fettuccine).

   

Cook the Pasta

1. Bring a pot of salted water to a boil. Cook the pasta for 3–4 minutes until tender but not mushy. Drain and set aside.

   

Prepare the Sauce

1. In a skillet, heat olive oil over medium heat. Add sliced garlic and gently fry until fragrant and golden (don’t burn).

1. Add tinned tomatoes, oregano, and salt. Simmer for 5–7 minutes, stirring occasionally, until thickened slightly.

   

Mix Pasta with Sauce

1. Fold in the freshly cooked pasta. Toss gently to coat in the sauce.

   

Serve

1. Serve warm, topped with torn burrata.

   

1. Spread some fresh basil on the top.

   

Note

Storage:

• Dough: Wrap and refrigerate for up to 2 days.

• Shaped pasta: Freeze in a single layer, then transfer to a container for up to 2 months.

• Sauce: Can be made ahead and stored in the fridge for 2–3 days.

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P.S. Prefer plant-based? You’re covered - our methods can be modified for vegan-friendly (including FREE plant-based cheese cookbook), and the pasta add-on includes veggie-forward options you’ll love.