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Chickpea and Flaxseed Homemade Pasta

This recipe is designed to serve two generously, but it can easily be doubled, tripled and so on. The dough will be strong and a little bit tough to work with, that's alright. You are not looking for a sticky dough.

By backtoherroots · From Open Recipes · 3 ingredients
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Chickpea and Flaxseed Homemade Pasta

Why it works: Chickpea and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chickpea and Flaxseed Homemade Pasta

(Serves 2)
Prep25 min
Cook5 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

644Calories
22 gProtein
8 gFat
120 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chickpea1/2 cup canned (120g) drained134
Flax Seed1 tbsp (10g) ground55
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By backtoherroots. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chickpea + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together330 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs