Banza's chickpea rotini is actually quite clean - just chickpeas, pea starch, tapioca, and xanthan gum with no seed oils or artificial additives. DIY allows you to control quality, buy in bulk, and save significantly per serving while ensuring 100% organic ingredients.
Based on: Rotini Made from Chickpeas
· Makes approximately 24 servings (about 3 boxes worth)
· Serving: 56g (about 2 oz dry pasta)
Why This Recipe is Seed Oil Free
Commercial Rotini Made from Chickpeas from Banza often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Rotini Made from Chickpeas may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic chickpea flour
900g (about 7 cups) · Anthony's Organic Chickpea Flour or Bob's Red Mill Organic Chickpea Flour
Primary flour base providing protein, fiber, and the characteristic chickpea flavor
Organic pea starch
300g (about 2.5 cups) · Judee's Organic Pea Starch or Anthony's Organic Pea Starch
Provides structure, chewiness, and helps bind the pasta dough without gluten
Adds elasticity and stretch to the dough, helping pasta hold its shape during cooking
Organic xanthan gum
12g (about 1 tablespoon) · Bob's Red Mill Xanthan Gum
Critical binding agent that replaces gluten function, preventing crumbly texture
Filtered water
240-300ml (1-1.25 cups as needed) · Filtered or spring water
Hydrates the flours and activates the xanthan gum to form workable dough
Instructions
Step 1. Combine all dry ingredients in a large mixing bowl: 900g chickpea flour, 300g pea starch, 120g tapioca starch, and 12g xanthan gum. Whisk thoroughly for 2-3 minutes to ensure even distribution - this is crucial as xanthan gum clumps easily and uneven mixing will create tough spots in your pasta.
Step 2. Create a well in the center of the flour mixture. Start by adding 240ml of filtered water gradually while mixing with a wooden spoon or dough hook attachment. The dough should come together without being sticky - add remaining water 1 tablespoon at a time only if needed. Chickpea-based doughs are more fragile than wheat, so err on the drier side.
Step 3. Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. Unlike wheat dough, this won't develop the same stretch, but should hold together well and feel cohesive. If it cracks, sprinkle tiny amounts of water and knead more. If too sticky, dust with chickpea flour. Wrap in plastic wrap and rest for 30 minutes.
Step 4. Divide dough into 6 portions. Working with one piece at a time (keep others covered), roll through a pasta machine starting at the widest setting, gradually working down to setting #4 or #5 for rotini thickness - about 2-3mm. If you don't have a pasta machine, roll by hand to 2-3mm thickness using a rolling pin, turning dough 90° every few rolls.
Step 5. Cut rolled pasta sheets into strips about 4 inches long by 1 inch wide. To shape rotini spirals, wrap each strip around a thin dowel, pencil, or chopstick, pressing gently to adhere. Slide off carefully and place on parchment-lined baking sheets. Work quickly as the dough can become brittle when exposed to air.
Step 6. Dry the shaped pasta for 2-4 hours at room temperature until firm to touch, or use a food dehydrator at 95°F for 1-2 hours. For longer storage, dry completely (12-24 hours) until brittle. Store in airtight containers for up to 6 months. Cook in rapidly boiling salted water for 8-12 minutes until tender but still firm - chickpea pasta takes longer than wheat pasta and can become mushy quickly, so test frequently after 8 minutes.
Storage
Store dried pasta in airtight containers in a cool, dry place for up to 6 months. Fresh pasta keeps 2-3 days refrigerated or can be frozen for 2 months. Do not store in humid environments as xanthan gum can absorb moisture and become gummy.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$1.25
Savings72%
Significant upfront investment in specialty ingredients, but massive long-term savings. Xanthan gum and pea starch are expensive initially but last for many batches. After the first batch, subsequent batches cost even less.