Paleo Pasta (grain-free, gluten-free) Recipe

Illustration Here is a fantastic pasta recipe for those who are choosing grain-free and gluten-free diets. Let's face it; processed wheat is not a Super Food. If you are looking for a nutrient dense meal to feed your family,...

Illustration
Illustration

Here is a fantastic pasta recipe for those who are choosing grain-free and gluten-free diets.

Let's face it; processed wheat is not a Super Food. If you are looking for a nutrient dense meal to feed your family, you will find pasta pretty far down on the list. Especially with the rise in food allergies and restricted diets, it seems that a once staple at the dinner table is slowly fading away.

But we love food! So what do we do? We experiment, we invent and we succeed!

This grain-free recipe uses almond flour. Most grocery stores carry this in the baking aisle. Some stores that have gluten-free sections will have it there. Hodgson mill makes an almond flour that is available both online and in stores.

It is Paleo(ish) because of the use of tapioca flour. Tapioca comes from the root of the cassava plant. So while technically not a grain, cassava does need to be cooked before consumption. This puts it on the fence for strict Paleo. Tapioca flour, tapioca starch and arrowroot starch can be used interchangeably.

Gluten Free Pasta with homemade meat sauce
Gluten Free Pasta with homemade meat sauce

Paleo(ish) Pasta

Prep time: 20 minutes (plus 30 minutes to chill dough)

Cook time: 3 minutes

Servings: 6

Ingredients

  • 2 1/2 cups almond flour*
  • 3 cups tapioca flour (more for kneading)
  • 2-3 tsp salt (use a coarse salt)
  • 6 eggs plus 6 yolks
  • coconut oil for cooking water

* one TB can be substituted with ground flax for added omegas

Directions

  1. In a large bowl, combine all dry ingredients until uniform.
  2. Make a well in the center of the mixture.
  3. Crack 6 eggs and 6 yolks into the well.
  4. Using a fork, slowly begin to incorporate the eggs into the dry. Starting with the eggs and moving outward until just mixed. (It will be very sticky)
  5. On a tapioca "floured" service, knead half of the dough. Adding more tapioca if needed.
  6. Place dough ball in plastic wrap and repeat kneading with the rest of the dough. Also wrapping that one in plastic wrap.
  7. Chill dough for a minimum of 30 minutes. A great time to get your water boiling!
  8. Using either a pasta machine or some elbow grease, roll out and cut pasta. You can get creative here. This recipe works great for ravioli!
  9. Once water is boiling, put a TB or 2 of coconut oil in water to prevent sticking.
  10. Gently place pasta in water. Do not overcrowd! It will stick.
  11. Cook 3 minutes. (longer if you chose a thicker noodle)
  12. Remove pasta and drain. No need to rinse.

Top with whatever your heart desires and enjoy!

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