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Homemade Cassava Noodles (Paleo)


  • Cook Time: 4
  • Total Time: 34
Scale

Ingredients

  • 1 cup cassava flour, Otto’s brand (more for dusting)
  • 1 tsp salt
  • 1 egg, plus 1 egg yolk
  • 1/2 cup room temperature water (more if needed)
  • 2 tbsp avocado oil (more if needed)

Instructions

  1. On a large, clean, flat surface mix flour and salt, then scoop it together to make a little mound.
  2. Make a well in the center of the mound and add eggs and oil into the mound.
  3. With a fork gently mix the yolks, then carefully work the flour in to the egg mix. You will have a crumbly dry dough.
  4. Slowly drizzle in the water as you work the dough with your other hand, kneading and folding until all the water is absorbed and you have a flexible dough. Separate in to four balls. Clean work area.
  5. Dust the working surface with cassava flour. With wet hands, grab one ball at a time and work in the extra moisture. then shape into a rectangle.
  6. Place on dusted work area and roll out with a rolling pin. Flip it over after each pass with the pin, dusting more if needed. When your pasta is a flat, wide sheet carefully lift is and set is aside, on a dusted corner. Repeat this with all of the remaining balls and let your pasta sheets dry out or 15 minutes.
  7. Using a ruler (or saran wrap box) measure out 3/4 inch slices and use the ruler to cut straight strips. Gently move them from the surface, dust with flour and set aside to dry for another 5 minutes.
  8. Bring a large pot of water to boil.
  9. Using a knife to life the strips carefully from the work station, move slow and they will break with ease, place them in the boiling water. Add a drizzle of oil and salt and gently stir.
  10. Boil for 3-4 minutes until pasta looks swollen and is floating.
  11. Slowly drain, then add ghee, garlic and spinach to the pot and wilt spinach. Toss the pasta back in, add salt and mix. Serve and enjoy!