- 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 in to the egg mix. You will have a 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 in to 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 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.
- 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.
- 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 spinach. Toss the pasta back in, add salt and mix. Serve and enjoy!