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 ½ ounces)
• 1 1/2 tablespoons olive oil
• 1 tablespoon water

Instructions

1. Except for the water, place all ingredients in a food processor.

2. Process until the mixture starts to form a ball.

3. If mixture is not fully hydrated, add 1 Tablespoon of water and pulse a few times.

4. Wrap your dough with plastic wrap and set aside to rest for at least 30 minutes.

5. Cut your dough into 6 equal pieces.

6. 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.

7. Using a pizza cutter and ruler as a guide, cut each piece of dough lengthwise into strips ½” wide.

8. Create a nest with the noodles of each piece of dough.

9. The nests may now be frozen or refrigerated until ready to use.

10. 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.