Chickpea Pasta
 

Has anyone tried the chickpea pasta that has been hitting the shelves of the supermarkets? How is it? Has anyone tried to make the pasta from scratch using chickpea flour?

~C

When we were both still high protein/low carb we did get some of the various pastas. In general, I like all the various types better than whole wheat pasta, in terms of both taste and texture as well as carb count. I am fine with cauliflower instead of rice, and sometimes zoodles are just fine, but I'd rather have actual pasta or something that is actually coated with sauce instead of running off.

The Banza brand that is sold in Costco I know best.

I am surprised how many carbs are in some of the vegetable type pastas. I cook for a friend who likes to eat low carb so I've read a lot of labels. He doesn't mind 'cauliflower rice' if I brown it in butter before I heat it.
The only one I've tried is rice pasta, which isn't low carb. Tinyana brown rice isn't bad if you can't have gluten.

Remember the panic buying as we all went into virus lockdown. Chick pea pasta was the only pasta found in any of our close by supermarkets. Just saying.

I have to eat low carb and gluten free and my husband is Italian, so we've tried several of the alternative types of pasta. I've gotta say, I'm not a fan of the chickpea pasta. It has a gritty texture and I don't think the flavor is all that great.

The gluten free pasta that I like the best is made with black beans. It's pretty low carb and high protein, and the texture and flavor are really good, IMO. You just have to get over the fact that it's black. https://cdn.quiltingboard.com/images...es/biggrin.png

Honestly, when we want spaghetti now we usually bake a couple of spaghetti squash and use that in place of the pasta.

I won’t buy it again after trying 1 time.
Thanks for recommendation on black bean, I will give it a go.
I like spaghetti squash but DH doesn’t so I can make it for myself.

Thanks for the input everyone. The black bean pasta sounds interesting. I still have my chickpea pasta sitting in my pantry. I'm going to give it a try today. It's got me thinking about trying to make my own, non-wheat pasta. I just may have to experiment this week. :D

~ C

Just a heads up about the black bean pasta. If you can't eat soy - and my doctor has told me to stay away from it - be aware that there is some pasta that is made from plain old black beans, and some that's made from black soy beans. I learned that the hard way when I didn't read the label until after I cooked the last box that I bought.

It tasted pretty much the same though. I did a search on Amazon for "soy free black bean pasta" and a few varieties came up.

Tropit, let us know what you think of the chickpea pasta!

Has anyone tried using almond flour to make pasta?

~ C

So...I went shopping today and came home with red lentil pasta and black bean pasta. I'm going to do the taste test of these 2, along with the chickpea pasta sometime this week. I'll keep you posted.

~ C