A while back my aunt came upon an awesome deal for a pasta roller. She snagged it up (obv) and then asked me for a good Paleo pasta recipe. I told her to try a spiralizer. 😉
It kind of stuck in my head, though. Up to that point I had never seen a grain and legume free pasta pasta. Sure, there were noodles and spiralized veggie “noodles”, but no pasta (that I had seen). So I decided to make some. The scientist in me got all excited about figuring out how to replicate the structure of pasta without gluten.
If you haven’t noticed by now, I kind of have a thing for almond flour. I don’t know exactly why. Maybe it’s because I can bake treats and tell myself that I’m just eating healthy almonds, not dessert. 😉 I mean, really, I am eating almonds, right? Justified.
Anyway, this isn’t dessert. It’s pasta. Eggy, chewy with a bit of al dente bite pasta. And there are no grains or legumes involved. It’s just almond flour, tapioca flour, eggs and a bit of xanthan gum and salt.
I like to use the mound of flour + eggs in a well method for mixing up pasta. I find that method ensures the perfect amount of flour added to the eggs every time. Eggs aren’t all exactly the same size (get on that, hens! :P), so sometimes you might need more or less flour than other times. Making an egg volcano gets it right every time. Every time. How many times can I say that before it gets annoying?
- 2 cups almond flour
- 2 cups tapioca starch
- 2 Tbs + 2 tsp xanthan gum
- 3 eggs, large
- 1 tsp sea salt
- Place the almond flour, tapioca starch and xantham gum in a bowl and whisk to combine.
- In a bowl or large work area, mound two cups of the flour mixture and create a well in the middle.
- Add the salt and crack the eggs into the well.
- Using a fork or your fingers gently beat the eggs, slowly incorporating flour into the eggs until all of it is combined or until the dough can be kneaded by hand.
- Knead dough until it is smooth and elastic. The dough should be pliable but not too sticky. If dough is sticky, add flour a little at a time, kneading until smooth.
- Roll the dough into a ball, wrap in plastic wrap and allow to rest for about 30 minutes.
- Divide the dough into four equal pieces and use your hands to shape each piece into a rectangle about a quarter of an inch thick.
- Send the first piece through the pasta roller at setting 1.
- Fold the piece in half and send through again. Repeat one or two more times until the dough feeds through smoothly, dusting with tapioca starch to keep it from sticking.
- Change to setting 2 and feed the dough through. Repeat until you get to your desired thinness (I like setting 3, some prefer setting 4). As you go, dust the pasta sheets with a bit of the flour mixture or tapioca starch to keep the sheets from sticking.
- Repeat for each of the remaining three pieces of dough.
- Switch to a pasta cutter and feed each piece through or slice each sheet into pasta strands with a knife.
- Bring a large pot of salted water to a rolling boil.
- Drop in pasta strands and cook for 60 seconds while stirring.
- Remove pasta from water and toss with olive oil.
- Serve with sauce or toppings of choice.
So tell me, have I just made your week? 😉
Need something to top this luscious pasta?