Make the Dough: Mix chickpea flour, psyllium husk, and salt together in a large mixing bowl. Add the egg and olive oil. Mix well to create crumbly texture. Gradually add water (1 tablespoon at a time) to form the dough. Knead until firm and smooth.
Rest the Dough: Wrap the dough with plastic wrap and let it sit at room temperature for 30 minutes. This allows the psyllium to activate and the dough to become more flexible.
Roll Out the Dough: Split the dough in half. On a lightly floured work surface (using chickpea flour), roll each half out into a thin sheet with a rolling pin or pasta roller.
Cut the Pasta: Cut the dough into your desired pasta shape—fettuccine, tagliatelle, or even tiny squares for keto ravioli. Handle it gently, as the dough might be soft.
Cook the Pasta: Place a pot of salted water on the stove and bring it to a slow boil. Add in the pasta and cook for 3–5 minutes. The pasta should float and soften when done. Use a slotted spoon to remove.
Serve & Enjoy: Toss with your go-to keto-friendly sauce, like a rich Alfredo or herbed olive oil, and serve hot.
