I came across a recipe the other day that I forwarded to my daughter. It is for Paleo Pasta
and is on Paleo Cupboard if you want to Google it. I would post a link as I prefer to acknowledge my sources but have gotten in trouble for linking to outside sites on here.
- 2/3 cup arrowroot flour (plus extra for kneading)
- 1 cup blanched almond flour (or sesame seed flour if allergic to nuts)
- 1 cup tapioca flour
- 2 tsp. sea salt
- 2 large eggs
- 4 egg yolks (from large eggs)
- 2 Tbsp olive oil (for cooking the pasta)
- Food processor
- Large mixing bowl
- Fork and knife
- Measuring cups and spoons
- Plastic wrap or dishcloth
- Cutting board or flat working space
- Pasta roller or rolling pin and chef knife
- Medium saucepan
1. Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).
2. Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.
3. Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).
4. Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5
minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.
5. Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.
6. To roll the dough hand, sprinkle the work-space with some arrowroot flour and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.
7. To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or "thicker" pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
8. To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles
from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!
Note: If you need to choose between arrowroot flour and tapioca flour, using all tapioca flour will work best in this recipe.