I didn’t want to create another pasta dough recipe, since I was already very pleased with my Perfect Paleo Pasta BUT a reader reached out that her son has a nut allergy and needed help with a recipe for him.
I jumped at the opportunity to help her out.
And I gotta admit, this may be my new go-to pasta dough recipe, it’s seriously that good and so easy.
The secret to this nut-free, paleo pasta dough is using one of my favorite grain free flours; Cassava Flour. Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. The most commonly used version of cassava is tapioca, which is the bleached and extracted starch of the cassava flour.
Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!
There is only one brand of cassava flour I use; Otto’s Cassava Flour. It is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product.
If that’s not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.
Otto’s Cassava Flour is thoroughly peeled, flash dried and ground 5x into a beautifully clean smelling and tasting flour that you can count on again and again. I’ve used it to make many other of my most popular; Perfect Paleo Tortillas, Cassava Flour Biscuits, Buffalo Cauliflower and Saltine Crackers.
Making my Cassava Pasta Dough is as simple as measure & mix. There’s no complicated set of instructions or difficult to find ingredients. The dough can be rolled out by hand or using a pasta machine or pasta attachment for your mixer.
- Combine flour and salt, mix well.
- Add eggs, oil and broth to your dry ingredients and mix/knead until it forms a smooth dough*. I recommend using a stand mixer fitted with a dough hook.
- Wrap dough in plastic wrap and let rest for 5 minutes at room temperature. It can also be stored in the refrigerator for up to 24 hours before rolling out.
- Roll out as desired into pasta, noodles or can be used to make ravioli, manicotti or lasagna just as you would any other fresh pasta dough.
- Add fresh pasta to salted/boiling water and cook for about 5** minutes or until tender. Drain and serve immediately with the sauce of you choice or add to soup. Enjoy.