Description of Recipe
A great grain free, lectin free, sugar free pasta recipe, perfect for any one of your favorite sauces, shown here is one of our favorite, Cacio e Pepe, but Pesto, or Aglio e Olio would also be perfect.
Yield: 1 pound pasta dough
1 cup (90 g) Blanched Almond Flour
½ cup (45 g) Tapioca Starch
½ cup (45 g) Coconut Flour
2 cup (180 g) Cassava Flour
2 tsp Himalayan Sea Salt
3 Large Pasture Raised Eggs
2 TBL (28 g) ghee or other cooking fat, melted (or Almond Oil)
3 TBL (45g) Water
1 TBL Xanthan Gum
In a food processor or stand mixer with a dough hook, combine flour, starches and salt.
Mix the eggs, ghee and water into a small bowl. While the food processor is still running, slowly add the liquids to the dry ingredients. Continue combining until the dough forms a smooth ball.
Remove dough from processor and add a little tapioca starch if it seems a little too sticky. Take small hand size portions and roll in a ball then flatten. Run through hand rolling pasta maker and lay flattened dough on a piece of parchment paper or other non-stick service. Do this until all the dough is rolled out flat. Cut each flatten piece into smaller thinner stripes like fettuccini pasta, with a sharp knife, pizza cutter or pasta cutting roller.
In boiling water, add a pinch of salt. Add noodles and cook for 3 to 5 minutes. Cooking time depends on pasta thickness and how long it may have been dried. Drain the noodles and rinse with cold water to prevent sticking.
Dough can be wrapped and refrigerated or frozen.