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.
Ingredients
- 1 cup cassava flour
- 1 teaspoon Sea Salt
- 2 large Egg(s), Organic Pasture Raised
- 2 tablespoons avocado oil
- 2+ tablespoons Chicken Bone Broth or water
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
Nutrition
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?
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 ❤️
Hii, was wondering if I can make this recipe without the egg? What can i substitute the egg with? as I am dairy free
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!
Hi!!! What if we ferment the cassava before drying the chips???
I’m sorry but I do not understand your question. This is a pasta post
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?
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.
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.