Given a kid's zeal for noodles, I wanted to try to fit some more nutrition in by using chickpea flour (ground chickpeas, purchased at Mediterranean Food Imports for the locals). Beans have a little higher protein and about the same carb count as flour, although the carbs must be more complex and better nutritionally. BUT, they lack gluten, so the extensibility of a final dough is in question at high levels of bean flour. I took an arbitrary stab at 50:50 besan:unbleached white flour.
How were they? They held up to boiling water just fine, they were tougher than I thought. I boiled them like any other pasta, in salty water and served them with butter, oil and cheese. They had an interesting flavor, very good I thought. Tough noodle to get right. Need a lot of patience and no way would I hand roll these things. I think I'd make them again.