Nutty, gluten-free chickpea-flour noodles are the perfect bed for earthy kale; smoky, spicy harissa paste; and kalamata olives, which bring a briny bite.
In This RecipeIn a large mixing bowl, whisk the flour and salt together. Make a hole in the center of the flour mound and add the eggs. Using a fork or your hands, slowly incorporate the flour into the whisked eggs until dough is smooth; if the dough is dry, add water, a drop at a time, until the dough is smooth.
Knead dough for 10 minutes, then shape it into a ball and place it on a floured surface. Cover with a tea towel and let rest for 30 minutes.Generously flour a clean work surface with more chickpea flour and roll the dough out using a rolling pin. Roll it into a rectangle with 1/8-inch thickness or less; using a pizza cutter or a knife, carefully slice thin strands of fettuccine and place on them on prepared baking sheet. If need be, re-roll scraps, and cut them as directed.
To cook, bring a large pot with salted water to a boil. Cook the fettuccine until it rises to the surface, about 2 to 2 1/2 minutes; taste it: The pasta should be “al dente.” Drain fettuccine and place in a serving bowl. Heat a sauté pan over medium heat, add the olive oil and garlic; cook for 30 seconds to 1 minute, until fragrant. Add the kale and cook until wilted, but still crunchy, 2 to 3 minutes. Toss kale, chopped olives, and harissa together; check for seasoning and adjust if needed. Sprinkle with chopped pine nuts and serve warm.
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