Holy crapadoodle! I cannot even believe how this turned out!!!! PALEO PASTA!!!

No joke, this tastes exactly like homemade conventional noodles. I made a mess, but it actually didn’t take long to make at all. The mess is the biggest downside, although I totally dropped the bag of tapioca flour, thus others may have a cleaner experience. When making these, remember to cover dough or noodles with plastic wrap or a towel if you are not tending to them. They can dry out fast.  Also, the granite countertop made this venture SOO much easier. Make your sauce beforehand and keep it warm. You want to have the sauce ready when the noodles are done so that you don’t end up with a giant pile of noodles that are stuck together (basically same rules as regular pasta). This makes enough for 2 very large pasta plates for two people, or could feed a family of four (with two kids plates). Easy and tastes EXACTLY like regular homemade noodles! I am totally up for experimenting with the dough for ravioli.  I’m thinking stuffed with italian sausage?  I went with a sun dried tomato and basil sauce for the top. It was easy to do, and not really much work. I threw some olive oil, sun dried tomatoes, garlic, pepper, salt, basil, and white wine into a pan and just used that as the “sauce”. When I have more time, I will experiment with my cashew cream sauces.

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Ingredients:

  • 1/3 cup arrowroot flour
  • 1/2 cup almond flour (I like Honeyville Farms Blanched Almond Flour because it’s much finer than TJ’s or Bob’s)
  • 1/2 cup tapioca flour
  • 1 tsp sea salt
  • 1 egg
  • 2 egg yolks
  • 2 Tbsp avocado oil, coconut oil, or olive oil (for pasta water)

Method:

Put a medium or large pot over high heat. Add oil and bring to a boil. In a food processor, combine all dry ingredients and pulse for 15-25 seconds. Pour the dry contents into a large bowl. Create a well in the dry ingredient bowl and add the eggs.  Whisk eggs with a fork and slowly incorporate the surrounding dry ingredients. This may take a bit of muscle.  On a surface good for rolling out dough, dust with a layer of arrowroot flour. Knead the dough for three minutes. Dust rolling pin and dough with arrowroot flour and roll to desired thickness.  I made mine quite thin, and it worked very well. Add some oil if it’s too dry, or add more arrowroot if it’s too “wet” or sticky. With a pizza cutter (or any kind of cutting implement) cut into ribbons . If you know how to use your dusty old pasta maker, you can use this instead. Use a thin metal spatula or the pizza cutter sideways to loosen any parts of dough that seem “stuck” after cutting.  Separate and “sprinkle” the noodles into the boiling water.  Cook for about 2 minutes, stirring gently. Drain and immediately combine with whatever sauce you would like.

Please comment, and let me know how it turns out if you give it a try.  I can pretty much guarantee that you’re going to be shocked!!!!!

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