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.
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Perfect homemade cassava flour noodles
- 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)
- 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!
- Serving Size: 1/2 recipe
- Calories: 540
- Fat: 25g
- Carbohydrates: 59g
- Fiber: 7g
- Protein: 32g
Keywords: cassava noodles