Gluten Free Garbanzo Bean Pasta

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

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 1/2" 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.

chickpea flour, tapioca, xanthan gum, salt, eggs, olive oil, water

Taken from www.food.com/recipe/gluten-free-garbanzo-bean-pasta-527789 (may not work)