WORLD’S BEST PALEO PASTA DOUGH {GRAIN-FREE & GLUTEN-FREE}
One of the foods that people miss the most when switching to a Paleo, Grain-Free and/or Gluten-Free diet, is pasta. While there are several gluten-free options on the market and even some grain-free options, let’s be honest they are less than perfect. But search no more! With my World’s Best Paleo Pasta Dough {Grain-Free & Gluten-Free} all of your past loving dreams will come true!
I didn’t just miss boxes of mac-n-cheese type pasta, I missed the good stuff. Spaghetti coated in homemade sauce, manicotti exploding with beef filling, ravioli filled with creamy ricotta, etc… And let’s be honest, I wanted homemade noodles like my mom would make and we’d drown in butter and crispy Polish Pierogies like I grew up eating at grandma’s house – but I didn’t want the grains and gluten.
Whether you want to hand roll homestyle thick noodles for chicken soup, make homemade filled pastas (ravioli/manicotti/tortellini/pierogie), pull out your pasta machine for a variety of sizes of noodles OR if you’re really fancy you can even use this dough in an extruder for rigatoni/corkscrew/elbow pasta – this one recipe works amazing for each and every style of pasta.
Ingredients
- 1 cup Blanched Almond Flour
- 1 cup Tapioca Starch
- 1 cup Arrowroot Starch
- 2 teaspoons Sea Salt
- 3 large eggs
- 2 tablespoons Olive Oil
- 2 tablespoons Water, filtered
Instructions
- In the bowl of a food processor or stand mixer fitted with a dough hook, add the almond flour, tapioca starch, arrowroot starch, and salt, and mix until well combined.
- In a separate bowl, mix together the eggs, olive oil, and water. With the food processor or mixer running slowly, add the liquids into the dry ingredients. Continue running until the dough is a smooth ball. (Don’t worry—you cannot overwork this dough because it’s gluten-free.)
- Remove the dough from the bowl, and work in any remaining crumbs. This pasta can be rolled or extruded in a variety of pasta shapes. Use additional tapioca starch as needed to avoid sticking.
- Basic Homemade Noodles: Divide the dough into 4 equal portions, lightly wrapping unused dough with plastic wrap. Dust your work surface and rolling pin with tapioca starch and roll out the dough as thinly as possible. Cut using a knife or pizza cutter into noodles. Repeat for each portion of dough. (Use a dough scraper to pick up and move noodles.)
- Read more please visit : www.healthstartsinthekitchen.com
