Chickpea Flour Pasta

I followed this recipe. I did a quarter portion, but three times over, once with chickpea flour, once with yellow pea flour, and the third time with mung bean flour. The chickpea and mung flours came out as any homemade pasta I’ve made. I’d like to try a vegan (eggless) version next. The yellow pea flour version was more difficult, but I think it just needed a smaller amount of flour since the flour was thirstier than the other two. I topped the noodles with a butternut squash pasta sauce. There was no need for an added protein since the noodles had plenty. No need for a starch either, since they played that role equally well. A very satisfying lunch! And it would have been easy if I hadn’t been trying out three different types of beans.