Saw this booth at the gluten free expo. I will be honest in saying that out of the 5 pasta booths that were on site I stopped in here cause I've never heard or tasted chickpea pasta. I guess you can make pasta out of anything that is really starchy so why not. The downside is that there is a chickpea taste, therefore, it's not as neutral on the taste pallet as other pasta alternatives making it a little bit of a challenge in making or pairing with complimentary sauces. Because of the protein fibers the pasta is a little more stiff and over cooking it turns it to mush, therefore, there is some coordination required as it doesn't follow the same prep rules as other pasta. I enjoyed the small sample that was provided and they were super nice at the booth, however, I can't see this taking off unless they figure out a way, either by blends, to make the actual pasta flavourless. read more