This paleo and grain-free pasta is made of cassava flour and is legitimate fresh pasta. Let me show you how to make Paleo Cassava Noodles from scratch with easy-to-follow instructions. Delicious, buttery bowls of pasts are back, even on your grain-free and gluten-free diet!
Cassava Pasta Ingredients
- 1 cup cassava flour, Otto’s brand. Not all cassava flours are created equal! I trust Otto’s!
- 1 egg, plus 1 egg yolk – use fresh, large eggs.
- The rest is just water and a litlte olive oil!
- Optional: blend some spinach into your dough for green pasta.
Easy to Make Paleo Pasta
- Mix the salt and flour and make a well.
- Add your eggs to the well and then the oil.
- Mix the egg and oil and then mix it into the pasta.
- Keep mixing adding in warm water until you have a perfect dough.
- Cut your dough ball into 4 parts.
- One by one roll out the dough balls.
- Dust and you go, flipping over and dusting until thin enough for paleo pasta!
- Then cut your cassava noodles into strip.
- Set aside until you finish the rest. Cook per recipe below.
The magic of homemade pasta
Making homemade pasta has always been something I wanted to be good at. As a child, my step-father’s mother would visit Argentina every few years. Her parents, who were from Italy, taught her to make handmade pasta, and she was an artist.
Marta would spend her days in my mother’s kitchen working dough like a magician, weaving empanadas, fettuccine, ravioli, pies, and the like. And I marveled at the ease in which she created beautifully crafted dough. I just began to dabble in dough myself, I even made my own sourdough starter and bread! Then I realized wheat flour was not good for me. Enter this paleo pasta!
So, while I am a big proponent of whole food paleo, eating simple plant and animal meals… above all, I believe it’s absolutely lovely and imperative for the longevity of this lifestyle to indulge in a bowl of proper pasta, a pizza, brownie or whatever it is.
And if you can have the real thing, awesome, good for you. However, I can’t. Ever. So I make my grain-free, paleo pasta… and you know what?!?! It’s amazing.
Tender, chewy cassava noodles
I love the quick boiling time of these paleo cassava noodles, simply dressing them with ghee and salt. As a result, they’re utterly satisfying without the crampy, heavy, bloaty feeling that I would usually get after eating a bowl of noodles. However, these cassava noodles are perfect paleo pasta, and pretty damn authentic! I just love how versatile Otto’s Cassava flour is!
When I first made these noodles, I made them with a pound of raw spinach mixed into the dough, and they were great! But for flexibility’s sake, I will share the plain pasta recipe today. Because sometimes it’s best to start with the blank canvas and work from there.
Here is a video of me making cassava noodles for the FeedFeed Snapchat!
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Homemade Cassava Noodles (Paleo)
- Prep Time: 30 minutes
- Cook Time: 4
- Total Time: 34
- Yield: 2 servings 1x
- Category: Pasta
- Method: Dough
- Cuisine: Italian
- Diet: Gluten Free
Description
Perfect homemade cassava flour noodles
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
- On a large, clean, flat surface mix flour and salt, then scoop it together to make a little mound.
- Make a well in the center of the mound and add eggs and oil into the mound.
- With a fork gently mix the yolks, then carefully work the flour into the egg mix. You will have crumbly dry dough.
- 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 into four balls. Clean work area.
- 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.
- 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 it 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.
- 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 them aside to dry for another 5 minutes.
- Bring a large pot of water to boil.
- 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.
- Boil for 3-4 minutes until pasta looks swollen and is floating.
- Slowly drain, then add ghee, garlic and spinach to the pot and wilt the spinach. Toss the pasta back in, add salt and mix. Serve and enjoy!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 540
- Fat: 25g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 32g
Thembo Ernest says
Thanks for sharing with us your wisdom.
I will try the crackers, noodle ,and spaghetti
Antonia Sattler says
Can I leave the egg out? Or alternative to make it vegan?
Cristina Curp, FNTP says
Sorry, I haven’t tried it egg free
Neva says
I would LOVE to read your recipe and how you make the pasta, but the page keeps jumping around so much that it is impossible to read. I go to the top, and it jumps to the recipe. I try to read the recipe and it keeps jumping to the top of the recipe. Not sure why this is, but I suspect it has to do with ads? Maybe you could send me a PDF of your blog article? I am not wanting this published as a comment, but I would love a reply with how to solve if it is something I am doing wrong, or have set wrong in my computer.
Neva says
Okay, I think it probably has something to do with my computer. Finally it settled down, and I was able to read everything.
That being said, I am in the middle of trying your recipe. So far, it is a gem. I have made the noodles, and am waiting during the drying time now. Thanks for working out this recipe for us all!
Cristina Curp, FNTP says
Glad it worked out!
Cristina Curp, FNTP says
Hi! Unfortunately, the ads are how I keep sharing free recipes. you can always click the print button on the recipe card and it will open in a new window
Anti Plagiarist says
This recipe is just copied from the Otto’s site.
Cristina Curp, FNTP says
I sent you an email because I find this hilarious – the recipe on Otto’s site IS MY RECIPE and they credit me in that post. Pls be more careful as you read and make accusations.
Margaret Cain says
Could I use this to make ravioi?
Cristina Curp, FNTP says
Absolutely!
Beth says
This was exactly what I needed. I’ve been searching for a grain free pasta for a while now and this one takes the cake!
Laura says
This looks great!
I was wondering if it was possible to make the pasta ahead of time and store it until you’re ready to eat it? If so, how would you store it?
Cristina says
Ive never made it ahead of time. From my experience with traditional fresh pasta, it’s best frozen, and then later cooked from frozen.
Donna says
Do you offer nutritional info with your dishes. I’m trying to lean towards low carb and low sugar options.
Cristina says
Hi Donna! I have macros on most of my keto/low carb recipes because I know that my low carb folks are wary of these things, and continually work to get that info on all my low carb recipes. This recipe made with cassava flour is NOT low carb, at all! I like shiratake noodles, zoodles or kelp noodles for low carb pasta options.
Adeboye Awomolo says
hi Cristina, are organic cassava and fufu one of the same? tx
Cristina says
Fufu for me, means plantains… cassava is yuca