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Cassava Flour Pasta Dough Recipe

If you can’t eat gluten/grains or nuts, it can be difficult to find pasta that doesn’t contain one or the other. Cassava flour is a gluten-free, nut-free alternative to traditional grain flours. Learn how to make this Cassava Flour Pasta Dough Recipe.

 Cassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox dietsI 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 nut free pasta 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.

Cassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox diets

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 TortillasCassava Flour BiscuitsBuffalo Cauliflower and Saltine Crackers.

Cassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox diets

And with a brand like Otto’s you don’t have to worry about any additives (like wood pulp) that others may include!

What is the difference between Cassava and Tapioca Flour?

Despite coming from the same cassava plant, tapioca starch, tapioca flour and cassava flour are not interchangeable in recipes.

Tapioca flour (a very popular ingredient as a versatile gluten free) is made from the crushed pulp of the cassava root, a woody shrub native to South America and the Caribbean. Even though they originate from the same plant, cassava flour and tapioca flour are in fact very different.

Cassava flour uses the whole root while tapioca flour only uses the starchy pulp. 

Like other starches, tapioca flour is a very fine, white powder that works well in gluten-free baking. It can replace or substitute cornstarch, arrowroot starch, potato starch, etc as a great thickening agent for pies, gravies, pudding, dough and sauces and aids in creating a crisp crust and chewy texture in baking. It is most often used in the Brazilian treat Pão de Queijo (pictured below), a light, puffy cheese roll. Tapioca flour is becoming increasingly common thickener (in place wheat flour) in paleo diet recipes, as well due to it’s neutral flavor.

Like wise tapioca pearls are also not to be used interchangeably with cassava or other gluten-free flours.

How to make Pasta with Cassava Flour

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. 

Cassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox dietsCassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox diets

If you like this Cassava Flour Pasta Recipe, try these other Healthy Cassava Flour Recipes next:

Cassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox diets

Cassava Flour Pasta Dough Recipe

If you can’t eat gluten/grains or nuts, it can be difficult to find pasta that doesn’t contain one or the other. Cassava flour is a gluten-free, nut-free alternative to traditional grain flours. Learn how to make this Cassava Flour Pasta Dough Recipe.
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Servings: 4 Servings

Ingredients

Instructions

  • 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.

Notes

*Because there is no way for each of us to have the exact same size eggs or measure our flours the exact same (unless we are weighing them) – When mixing your pasta dough, if it does not come together into a smooth dough, add more broth (1/2 teaspoon at a time). It’s too sticky, add a sprinkle of additional cassava flour.
**The actual length of time for cooking will be determined by the thickness of your pasta.

Nutrition

Calories: 208kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 651mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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98 Comments

  1. 5 stars
    I made this today. I was a bit nervous, as I had Bob’s Red Mill on-hand; and saw a commentor state that it was too fine to work. But since regular pasta is often made with super fine flour, I went ahead and gave it a shot. And I’m glad that I did. It came out amazing! I heated the oil and the broth together (not hot enough to cook the egg) before adding them in. In total, I ended up using about 3 1/2 T of broth. It took a few minutes of kneading by hand to get everything to come together into a nice smooth texture. I think the warmth of my hands helped too. The pasta was so good though! I rolled it out a bit thick, and had to increase the boiling time. But the finished product had such a great “chew” and texture. And I actually really liked the thickness I ended up with. This recipe is a keeper Thank you!

  2. 5 stars
    Thanks for your great recipe. I will try it to make some Afghani Mantu. I had a huge laugh reading some of your crazy comments and questions. Hats off to you for your professional and helpful responses.😂

  3. Have you heard from anyone anyone successfully making this recipe egg free? I follow the paleo AIP diet and cannot have eggs.

    1. Yes, an egg free version of Cassava flour pasta is commercially available labeled Jobial Pasta…but just like this recipe its carbohydrates are through the roof!!!

    2. I’m AIP as well. There are a number of egg substitutes that can be used in baking. I made 3 different versions to test: gelatin, carbonated water, and an arrowroot slurry. My gelatin one had little pieces of gelatin in it, but I chock that up to operator error. The other two look good, but I haven’t tasted them yet. Hope this helps!

  4. 5 stars
    I read some of the comments after making the dough. I had Ottos cassava flour already on hand, 2 eggs, 2 tblsp avocado oil, and chicken bone broth soup cooking on the stove. Stock was hot I used approx 3 tblsp of stock and it made awesome dough!!! I’ve found very warm water/ stock binds the cassava together alot easier than cold. Noodles went into the soup and Dinners served shortly after!!

    Thank you for sharing this recipie!

  5. I have made homemade egg noodles for decades. Decided to give this a try. Been using cassava flour for almost 2 years in other recipes. I like it a lot. It is always very sticky. This was no different. I followed to the letter. Ended up throwing it out. I would have had to use 3-4 times the cassava flour just to get it to rolling out texture. I gave up.

    1. I’m sorry you struggled with this recipe. Unfortunately there had to be some error since I personally (along with thousands of my readers) have had repeated success with this recipe.

      The obvious issue is the quality of cassava, what brand did you use?

    2. I had the same issue and followed the recipe carefully. I used Bob’s Red Mill brand. It was sticky and I could not roll it out thin enough. It kept breaking apart. I make noodles all the time with regular flour. What did I do wrong?

      1. Let’s start from the most basic point of view, did you read my post where I talk about which cassava flour I use? There’s a reason for it and I’m sorry you didn’t follow that part. Al cassava is not the same.

        GF doughs are so widely different from those made with regular flour. This is more delicate and lighter. It can take finesse to adjust your technique but it’s not difficult.

    1. Hey Dakota, I don’t have any suggestions for an egg replacement for this pasta, I’m sorry.

    1. This recipe isn’t tested with any egg alternatives, I’d suggest searching for an egg free cassava recipe.

    2. I have used mashed potato flakes as an egg substitute in cookie recipes and it works great! I’m going to be trying it with this recipe too. You can sub 1 egg with 2 tbs flakes & a bit of water, to use as a binder.

  6. Am wondering if these egg noodles can be frozen, and if yes, what are your instructions? Our new granddaughter has health issues so I’m trying to help our daughter stock her freezer.
    Thank you

    1. They can be frozen after rolling out/cutting – but a word of caution they will be VERY delicate when frozen. I recommend using fresh or at least making thicker noodles.

  7. 4 stars
    This is nice article you shared great informationIi have read it thanks for providing such a
    Blog.
    Best regards,
    Mead Valenzuela

  8. This looks so similar to a classic egg noodle recipe. I see you use it immediately upon rolling and cutting. Is there a reason the noodles don’t need to dry first?

    1. When we omit gluten-flour the noodles become more delicate. Delicate noodles, when dried, are more easily broken.

      Think of gluten as a durable stretchy glue. Gluten-free flours/starches properties are a less durable.

      Feel free to experiment with drying some and please comment back with which worked better for you, in your kitchen ❤️

  9. Hii, was wondering if I can make this recipe without the egg? What can i substitute the egg with? as I am dairy free

    1. Hey Vanessa – Eggs are not Dairy. Dairy comes from cows, products like cheese, butter, milk, cream….
      I have not tested this recipe without eggs, but I would start with an egg replacer. You can google different ways to substitute eggs in recipes. If you find something that works or does not, please let us know!

  10. Hi, thank you for this recipe. First time I succed a keto pasta. I think next time, I’ll a little bit of oil instead of water, to make it easier to pass by the pasta machine to have lasagna or ravioli sheets, or even to have longer fettuchini, as I was not able to pass it through the machine like wheat flour pasta. What do you think?

    1. For most people, cassava isn’t low enough in carbs to be considered keto. Myself included. My keto template is <20g carbs per day and this pasta is 25g carbs per serving.

      I have no issues with using a pasta roller with this recipe. Just dust the machine with additional cassava like you would when making traditional pasta.

      1. You can reduce the glycemic index of the cassava flour by reducing the cassava flour to 2/3 and replacing 1/3 of it with green plantain flour, which is a resistant starch. (NOTE: This ratio also makes an awesome tortilla with some lime.)

        I look forward to experimenting with more of your recipes. Just found this site today.

  11. I’m excited to try this recipe. Is it possible to make a large batch and freeze some for another day?

    1. It’s a delicate dough that’s best fresh but it can be frozen and used but will be more fragile.

    1. I don’t develop egg-free or vegan recipes, so I am not able to recommend a suitable alternative.

    1. The nutrition info is at the end of the recipe card. There is roughly 95g if carbs in the whole recipe, cassava is NOT a low carbohydrate food.

  12. The dough was very sticky and I couldn’t put it through the pasta maker. I ended up rolling it out and cutting it. Even rolling it out, the dough was sticky. Any suggestions?

  13. 5 stars
    Just made it and WOW! Much to my surprise, it held up in the boiling water and got more substantial! I made cavatelli which are really easy to make, but I’m going to try the pasta maker this weekend. I used olive oil instead of avocado oil, which was fine. Thank you for this awesome and easy recipe!

  14. Taste-wise; does it have similar flavor to fresh cassava? Or does the processing make it fairly flavour free and the flavour comes from the egg and broth more. How would you compare the flavour to say, conventional semolina dough? I do find wheat pasta to have a taste which I once enjoyed. GF flours have the correct texture but not the flavour. Just curious how you think it stacks up? I do love the flavour of fresh cassava cooked in mild broth but to think of it paired with say a tomato sauce…I’m not convinced it would mesh. Maybe this pasta is better suited to a more naked type sauce like butter/cream; etc.

    1. I just made this recipe for chicken Alfredo. The noodles absorb the flavor. I highly believe would be the same with tomatoe sauce.
      I had to add another cup of Cassava to this recipe as it was way too sticky but I used a different brand of Cassava flour. I did make a second batch for tomorrow and halved the avocado oil and chicken broth. That did the trick.

  15. What if I cannot find Otto’s brand cassava flour? I am not going to buy flour online at all.
    Can I use bob’s red mill cassava flour instead? I do not want to stir the flour before is use it anyway. I do not have a pasta attachment for my mixer , but I do have an electric pasta machine that mixes for me; I will use that instead. I do like vital farms grass fed butter I will be using that.
    Please let me know by e-mailing me at midnight0675@frontier.com

    1. Heather, I have found that Otto’s is superior in quality, you are welcome to use any brand you would like and modify the recipe as you feel see fit for your unique circumstances. Good luck and let us know what works for you.

    2. I can confirm that you can’t use Bob’s Red Mill, or a few other brands of casava flour either. They are fine like cornstarch and turn into a useless glob of non-newtonian fluid which doesn’t hold together at all. I assume this Ottos brand has a coarser flour-like texture.

      1. I used Bob’s Red Mill Cassava flour and had no trouble with it. I kneaded it until it was smooth and added small amounts of cassava flour until it was workable. Let it rest and rolled it out.

      2. That sounds more like tapioca flour than cassava flour. Although they’re both made from the same root they’re not the same, tapioca is the refined starch which behaves more like cornflour (and yes, will produce a non-Newtonian fluid when mixed with water!), whereas cassava flour is made from the whole root. Bob’s Red Mill makes both tapioca & cassava flours, so I’m wondering if you used the wrong one?

  16. 5 stars
    Just found this recipe last week and tried it this evening – so easy and so delicious. Thank you for posting!

  17. I’m having a hard time making this. I’ve used everything in the recipe exactly and it just falls apart. I tried it a second time using one additional egg thinking my farm eggs were too small. Same result. Any suggestions?

    1. Chelsi – When I hear that my recipe isn’t working for someone I take it very seriously. It’s 8:50 on Monday morning and, knowing that my girls are laying smaller eggs right now, I honestly made a batch of dough EXACTLY as my recipe is written and my dough came together just as expected (you can pop over to Instagram and watch my IG story to see it in really life) Otto’s Cassava Flour, Sea Salt, Eggs, Avocado Oil and Chicken Bone broth are being used? No substitutions? Same brand Cassava? I mixed my dough by hand today but have used my food processor and kitchen aid mixer with dough attachments in the past. I hate to say it but I honestly sounds like you’re subbing something or reading the recipe incorrectly…

  18. I followed the recipe exactly. I grated the dough with the large side of a box grater to resemble German noodles for soup. Turned out awesome and so easy. Thanks

  19. This recipe worked perfectly. I used Thrive cassava flour; homemade veggie broth for liquid; mixed by pulsing in food processor; rolled out by hand by flouring parchment with tapioca and covering with a second sheet. The dough cut easily into wide fettucine strips, with a very sharp knife, even when rolled paper-thin, except for the very smallest edges, which crumpled, but still cooked just fine. I’d never made pasta before but I love Hayley’s saltine recipe so hoped I could maage it… the feedback was that it is as good or better than normal homemade pasta– super soft and just lovely. It took about 4.5 minutes to get tender, then I threw in a pan with sauteed shitakes, garlic, evoo, balsamic, and added baby spinach. Soooo gentle and tender. Put on weekly rotation. Thanks Hayley! Photos of this dish are circling the globe with an adorable frenzy!

  20. I live in Canada and not able to get the brands of ingredients from your recipe, “World’s Best Paleo Pasta Dough”.

    However, I am able to get ingredients for this and able to successfully made pasta by following your recipe. The result is great. Thanks a lot!

  21. I grew up making pasta the traditional way but now that I’m seeking the gluten-free route, I gave this recipe a shot last night! I followed the recipe exact. The dough was SUPER delicate and kept breaking as I ran it through the roller attachment on my machine- to say it was a test of patience would be an understatement. Is it supposed to be like that?

    1. it is a more delicate dough but not difficult to work with. Are you working the dough through the rollers starting with the thickest setting, running it through each several times before advancing and not going too thin?

  22. Thank you for the nice recipe. I was wondering if I could use millet flour instead of cassava. Has anyone ever tried cassava?

    1. I’m curious why you would ask to sub the main ingredient in a recipe? Why not just seek out a millet pasta recipe instead? Cassava is a great flour and works perfectly in this recipe, I’ve never made pasta with millet

  23. This was really yummy. I don’t have a pasta maker and had a hard time making noodles. I ended up making little balls, kind of like gnocchi. I will definitely be coming back to this recipe, thanks!

    1. I’ve never had success with the ravioli attachment working even close to correctly, this or traditional dough. I just roll dough and use a ravioli form the manual way.

  24. Enjoy your recipes so much! Looking forward to making Lasagna. Which of your two pasta recipes do you find works best in a roller pasta machine. They both look good.

  25. I tried this for the first time today, in fact, this is the first time I’ve ever made pasta before, and it worked perfectly! I was rather doubtful in trying this and I have to say I was very impressed. You are a saint for responding to all of the same comments and questions over and over. Thanks so much for sharing!!

  26. I’m curious about how your noodles turned out that color. Mine turned out more of a drab, grey-brown color. The dough was slightly greasy to the touch and had poor structure, causing it to be very fragile and prone to breaking apart. the flavor was good but the mouth feel was slightly “pastey” when chewing. I am going to try this using xanthan gum to help give it bind and structure.

    1. the vibrant yellow/gold comes from the nutrient rich pastured egg yolks from our back yard chickens. What brand of cassava did you use? The brand I use and recommend is linked to in the recipe.

    1. You are welcome to use my recipe as a starting point to create your own, let us know what works for you.

        1. I used this recipe but subbed for gelatin eggs. I was too lazy to roll out anything so I made gnocchi/dumpling type balls. I’ve tried other recipes that ARE AIP and had zero luck with them… this worked great! I did have to add a lot of broth (also made with water but I think broth tasted better!) but I think that’s because of the gelatin egg. These weren’t gummy textured at all, and as long as you let them cool off a bit I found this recipe to be best for leftovers too! The others make it all stick together in a giant blob.

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