Add the chickpea flour, eggs, salt and olive oil to a bowl and mix until a pasta dough forms.

To roll out this dough you will need two sheets of parchment or non stick paper or films. Dust the surface of the first sheet with chickpea flour and dump the dough onto the floured surface.

Dust the top of the dough with flour and place the other piece of parchment on top. Press the dough down with your hands so it is fairly flat.

Next, Use your rolling pin to roll the dough out under the parchment paper. If the dough looks like it's sticking, remove the parchment paper on top and dust with more chickpea flour. If the bottom is sticking then flip the dough over so the top sheet of parchment becomes the bottom and remove the parchment and dust with more flour.

Roll dough as thin as you can get it.

If you are NOT using a pasta roller, cut dough into 4 sections and roll each piece out as thinly as you can. with a knife or cutter, slice dough into desire pasta shapes, for linguine, spaghetti, ravioli, tortellini, lasagna, or any other desired shape.

If you are using a pasta roller. Cut the dough into 4 sections and roll through your pasta maker at a level 4. you may be able to roll it thinner but that is the thickness I like to roll the dough to. If you have a linguine cutter you can roll the dough through that or hand cutting the dough is great too. You can also make ravioli, tortellini, lasagna or whatever pasta you want to make.

In a pot with slightly salted water, boil pasta for 2-3 minutes or until it floats to the top and looks done. Drain, eat and enjoy!