PALEO PASTA
Before anyone sends any hate mail or negative comments (which I will just delete anyway), I will tell you how I feel about paleo "pasta". I realize this falls into the gray area of paleo. I endorse eating fresh fruits, vegetables and quality proteins as the staple of this lifestyle, and I still love my zucchini "noodles" and eat them frequently.
Having said that, I put this pasta in the same category as paleo pancakes, cookies, etc. It's nice to be able to eat pasta every now and then that tastes like the real deal and wont tear apart your gut. For me this pasta is an occasional treat that I enjoy and want to share with others so they can enjoy it as an occasional treat as well. Now that I got that out of the way, let's talk pasta!
One important thing to remember is that when you are measuring the flours, make sure to dip the measuring cup all the way into the container of flour and then scrape any excess off the top with a knife. It is very important that you get a fully packed measuring cup (meaning do not just pour the flours into the measuring cup from the bag/container). You also want to make sure to keep any working spaces (where you are kneading or cutting the pasta) coated with a little extra flour at all times (I use the arrowroot or tapioca flour) so that the dough does not stick to the surface. Keep any dough covered in plastic wrap until you are ready to use it. Depending on how hot or cold your kitchen is you may need to add a little more flour or a little more liquid to the dough to get it to the right consistency. Don't worry, I give you instructions on how to do that below.
You can use either a pasta maker or rolling pin for this recipe. If using a pasta maker, you only need to run it through the roller once. Because this dough does not contain gluten, you don't need to run it through multiple times on different levels like you would with a wheat flour pasta. I found rolling it through once on level 0 or 1 and then using the fettuccine cutting option worked best. If you are rolling the dough by hand with a rolling pin, you can roll to the desired thickness and length and cut with a sharp knife to the desired shape (ravioli, lasagna, etc.). Remember to keep adding some extra flour onto the working space so that the dough does not stick while cutting.
Tip: If you're allergic to nuts, you can substitute Sesame Seed Flour for the Almond Flour in this recipe.
Having said that, I put this pasta in the same category as paleo pancakes, cookies, etc. It's nice to be able to eat pasta every now and then that tastes like the real deal and wont tear apart your gut. For me this pasta is an occasional treat that I enjoy and want to share with others so they can enjoy it as an occasional treat as well. Now that I got that out of the way, let's talk pasta!
One important thing to remember is that when you are measuring the flours, make sure to dip the measuring cup all the way into the container of flour and then scrape any excess off the top with a knife. It is very important that you get a fully packed measuring cup (meaning do not just pour the flours into the measuring cup from the bag/container). You also want to make sure to keep any working spaces (where you are kneading or cutting the pasta) coated with a little extra flour at all times (I use the arrowroot or tapioca flour) so that the dough does not stick to the surface. Keep any dough covered in plastic wrap until you are ready to use it. Depending on how hot or cold your kitchen is you may need to add a little more flour or a little more liquid to the dough to get it to the right consistency. Don't worry, I give you instructions on how to do that below.
You can use either a pasta maker or rolling pin for this recipe. If using a pasta maker, you only need to run it through the roller once. Because this dough does not contain gluten, you don't need to run it through multiple times on different levels like you would with a wheat flour pasta. I found rolling it through once on level 0 or 1 and then using the fettuccine cutting option worked best. If you are rolling the dough by hand with a rolling pin, you can roll to the desired thickness and length and cut with a sharp knife to the desired shape (ravioli, lasagna, etc.). Remember to keep adding some extra flour onto the working space so that the dough does not stick while cutting.
Tip: If you're allergic to nuts, you can substitute Sesame Seed Flour for the Almond Flour in this recipe.
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Some fellow bloggers and I have been working on a lot of varieties of this recipe for you, and here is the first of many to come: Popular Paleo's Pork Sugo Tagliatelle, which combines her amazing sugo recipe and my pasta recipe. This is a FABULOUS dish with all sorts of delicious ingredients, and I am honored that she collaborated with me to create a special treat for all of you. Her recipes are outstanding and very creative, so please check out this recipe as well as the many others she has on her site!
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Paleo PastaPrep time: 20 mins Cook time: 2-3 mins Servings: 4
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Ingredients:
- 2/3 cup arrowroot flour (plus extra for kneading)
- 1 cup blanched almond flour (or sesame seed flour if allergic to nuts)
- 1 cup tapioca flour
- 2 tsp. sea salt
- 2 large eggs
- 4 egg yolks (from large eggs)
- 2 Tbsp olive oil (for cooking the pasta)
Equipment:
- Food processor
- Large mixing bowl
- Fork and knife
- Measuring cups and spoons
- Plastic wrap or dishcloth
- Cutting board or flat working space
- Pasta roller or rolling pin and kitchen knife
- Medium saucepan
Directions:
1. Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).
2. Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.
3. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).
4. Turn the dough onto a flat working surface lightly dusted with arrowroot powder. Knead the dough for about 5
minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.
5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.
6. To roll the dough hand, sprinkle the work-space with some arrowroot powder and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.
7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
8. To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles
from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!
Note: If you need to choose between arrowroot flour and tapioca flour, using all tapioca flour will work best in this recipe.
- 2/3 cup arrowroot flour (plus extra for kneading)
- 1 cup blanched almond flour (or sesame seed flour if allergic to nuts)
- 1 cup tapioca flour
- 2 tsp. sea salt
- 2 large eggs
- 4 egg yolks (from large eggs)
- 2 Tbsp olive oil (for cooking the pasta)
Equipment:
- Food processor
- Large mixing bowl
- Fork and knife
- Measuring cups and spoons
- Plastic wrap or dishcloth
- Cutting board or flat working space
- Pasta roller or rolling pin and kitchen knife
- Medium saucepan
Directions:
1. Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).
2. Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.
3. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).
4. Turn the dough onto a flat working surface lightly dusted with arrowroot powder. Knead the dough for about 5
minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.
5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.
6. To roll the dough hand, sprinkle the work-space with some arrowroot powder and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.
7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
8. To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles
from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!
Note: If you need to choose between arrowroot flour and tapioca flour, using all tapioca flour will work best in this recipe.
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