Combine chia seeds and water and let sit for 5 minutes until the mixture becomes gelatinous.
Pile chickpea flour on a clean dry surface and make a well in the middle.
When the chia mixture has gelled place it inside the well and begin working it into the flour. At first it will seem like you have far too much flour but just keep working with it until it's all incorporated.
Using your pasta maker, or a rolling pin, turn dough out into long sheets. I take small palm fulls of dough and rework mine over and over in my pasta roller. I roll it through on the lowest setting gradually working up to a three, folding it in half and putting it through over and over until I have the consistency I like.
Using your pasta roller, roll pasta through the blades. If you do not have a pasta roller you can make your own cuts with a knife.
To cook, drop pasta into rapidly boiling water. Cook for 3-5 minutes or until all pasta is cooked through. Keep a close eye on it, because it’ll overcook quickly. Drain and serve!
You can substitute these noodles for zucchini in my Vegan Lasagna!