Mix 200 g chickpea flour with 2 eggs and 1/2 teaspoon salt and knead into a firm dough. Then let the dough rest in the refrigerator for about 20-25 minutes.
Then roll out in portions with a rolling pin and crank over a pasta machine.
To the sauce:
Fry the minced turkey in a pan with a red onion. Then the tomato strains are added with a little fresh basil.
In the meantime you can bring salted water to the boil and cook the chickpea noodles in it for 5 - 7 minutes. Then drain the pasta and place in the pan for 2 minutes and toss in the sauce. Serve, eat and enjoy.
Is ideal for low carb and keeps you full for an extremely long time, as it is very rich in fiber!
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