There is a lot of celebrating going on tonight!!! Not only did I hit my goal of 13,000 friends on the “book of faces” right before the new year, but I also tapped into the world of paleo pasta!! Now THAT’S a party in and of itself.
Now, on occasion I still make my kids gluten free rice noodles, but I personally don’t do rice comfortably anymore. It sort of mimics gluten/dairy for me so I avoid it as a general rule. I have tried Cappello’s brand pasta before and thought it was great for those needing a grain free alternative. In fact, Cappello’s was sort of fabulous until I realized I personally was overusing almond flour during my transition to paleo. I basically inflicted an almond sensitivity upon myself and it has since become a migraine trigger unless I eat almonds sparingly. So sadly, a giant bowl of almond flour pasta is really not the best option for me, delicious as it is.
It is important to remember that pasta is a TREAT!!!! This is not unlike any other dessert or treat that you would eat sparingly or for special occasions. I only say this because these are carb happy noodles, like “real” noodles. These are not zucchini noodles which I absolutely adore (did you know zucchini was my favorite veggie!?). So please don’t go eat 6 bowls of this deliciousness and then tell me you had a carb hangover. Cuz it will happen. Use your noodle with these noodles.
And lastly, if you are the paleo police, you have the wrong address – we don’t do “perfect” here – mainly because there is no such thing. Move along now.
Soooooo if you are ready to pull your kisser up to a bowl of delicious noodles made without nuts – come on over, I gotcha covered!!! These will definitely fill the void when you just NEED THE NOODLES. Only a few ingredients and you are set!
- 1 cup cassava flour (not tapioca) – you can find it HERE
- 2-3 pastured eggs
- 3-4 tablespoons cooking fat (olive oil, avocado oil, ghee…)
- 1/2 teaspoon or more sea salt
- Bring 8 cups of water to a boil on the stovetop over high heat (add a pinch of salt if desired)
- Combine all ingredients in a mixing bowl
- Using your hands, kneed, mush, combine, blend, whatever you need to do to make a ball of dough – (it should basically feel like dense glutenous flour once combined thoroughly)
- Lightly dust an area to roll out your ball of dough with a bit of cassava flour
- Roll out your dough with a rolling pin to desired thickness
- Using a pizza cutter or straight edged knife, slice your noodles as fat or thin as you like
- Transfer them to the boiling water and let them cook until they float, just a few minutes
- Using a slotted spoon, remove them from the water and transfer them to a strainer
- Shake off excess moisture and serve with preferred sauce!