Grain-Free Pasta (With Cassava Flour) (Edit recipe)

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There’s not much in this world more comforting than a plate of homemade pasta, Amiright? Make that gluten-free, grain-free and nut-free and you’ve got a winning recipe that won’t make you suffer later for it. Buon Appetito! (Recipe and Photos by The Castaway Kitchen)

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PREP TIME

35-45 minutes

COOK TIME

2-3 minutes

INGREDIENTS

Serves: 4

Ingredients

1 cup Cassava Flour, (Otto's Naturals - Cassava flour)
1 tsp Salt
1 Egg
2 Tbsp Avocado Oil, OR Olive Oil
1/2 cup Water, room temperature

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On a large, clean, flat surface mix the flour and salt. Scoop it together to make mound.
Make a well in the center of the mound and add the eggs and the oil into the well.
With a fork gently mix the eggs, breaking the yolks, then carefully work the flour into the egg mix. Mix until you have a shaggy, 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, smooth dough.
Shape it into a disk and cut it into 4 equal parts. Roll the four parts into balls.
Clean the work surface and make sure it’s dry.
Dust the work surface with more Otto's Naturals - Cassava flour.
With wet hands, grab one ball at a time and work the extra moisture into the dough, shaping the ball into a flat square.
Place the square on the dusted work area and roll it out with a rolling pin. Flip it over after each pass with the pin, dusting more as needed.
When your pasta is a flat, wide sheet, about 1/8-inch-thick, carefully lift it with a pastry scraper or spatula and set is aside, on a dusted corner.
If the sheets tear when moved, used wet fingers to patch up the break and then gently dust the repaired area.
Repeat this with all of the remaining balls.
Let your pasta sheets dry out for 15 minutes.
Using the pastry scraper of spatula give each sheet of pasta a gentle move to make sure it isn't sticking to the surface.
Using a ruler, mark the sheets of pasta every 2 centimeters. Then using the ruler or pastry mat to guide you, cut the pasta sheets into strips. The pastry scraper or a pizza cutter make quick work of this.
Carefully move your pappardelle to a cutting board or sheet pan. Using both hands to move each strip at a time or the pastry scraper to lift a few at a time, dust with flour and set aside to dry for another 5 minutes.
Bring a large pot of water to a rapid boil.
One by one, quickly add the pappardelle to the boiling water.
Add a drizzle of oil and salt.
Gently stir.
Boil for 2 minutes until pasta looks tender and is floating.
Slowly drain and rinse with cool water and now you can add your favorite sauce or sauté with herbs, meats and garlic!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	7 g
Carbohydrates:	28 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	535 mg
Fiber:	3 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.