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Health Starts in the Kitchen

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Home / Recipes / Cassava Flour Pasta Dough {Paleo & Nut-Free}

Cassava Flour Pasta Dough {Paleo & Nut-Free}

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 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 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!

Buy Cassava Flour--> https://bit.ly/ottoscassava

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.

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

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

Cassava Flour Pasta Dough {Paleo & Nut-Free} - Perfect for 21DSD, Whole30 and Plant Paradox diets
4.8 from 5 votes

Cassava Flour Pasta Dough {Paleo & Nut-Free}

Print Recipe

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

*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
Servings: 4 Servings
Calories: 208kcal

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

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June 29, 2017 · 74 Comments

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Comments

  1. AvatarNicola says

    April 8, 2021 at 4:09 pm

    I’m curious if anyone thinks this recipe would work ok for ramen noodles?

    Reply
    • AvatarHayley Ryczek says

      April 8, 2021 at 4:14 pm

      Like through an extruder? I have used one previously with good results.

      Reply
  2. AvatarMoney Clip Wallet says

    December 6, 2020 at 3:50 pm

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

    Reply
  3. AvatarMeggie says

    October 12, 2020 at 10:27 pm

    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?

    Reply
    • AvatarHayley Ryczek says

      October 13, 2020 at 6:31 am

      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 ❤️

      Reply
  4. AvatarVanessa says

    October 7, 2020 at 11:55 am

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

    Reply
    • AvatarHayley Ryczek says

      October 8, 2020 at 9:04 am

      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!

      Reply
  5. AvatarJuan Fung says

    July 28, 2020 at 3:14 pm

    Hi!!! What if we ferment the cassava before drying the chips???

    Reply
    • AvatarHayley Ryczek says

      July 29, 2020 at 8:27 am

      I’m sorry but I do not understand your question. This is a pasta post

      Reply
  6. AvatarYM says

    June 7, 2020 at 7:55 pm

    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?

    Reply
    • AvatarHayley Ryczek says

      June 9, 2020 at 10:05 am

      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.

      Reply
      • AvatarCynthia Hass Bishop says

        August 16, 2020 at 6:18 pm

        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.

        Reply
  7. AvatarMelissa says

    March 28, 2020 at 9:28 am

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

    Reply
    • AvatarHayley Ryczek says

      March 29, 2020 at 8:07 am

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

      Reply
  8. AvatarVenessa says

    March 25, 2020 at 7:29 pm

    Can you replace the eggs with something in vegan form?

    Thanks!

    Reply
    • AvatarHayley Ryczek says

      March 26, 2020 at 8:46 am

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

      Reply
  9. AvatarBarb says

    March 18, 2020 at 7:36 pm

    What is the carb count on these noodles?

    Reply
    • AvatarHayley Ryczek says

      March 19, 2020 at 7:03 am

      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.

      Reply
  10. AvatarRenee says

    February 22, 2020 at 7:30 am

    I would like to make lasagna. Do the lasagna noodles need to be precooked?

    Reply
    • AvatarHayley Ryczek says

      February 22, 2020 at 10:27 am

      Nope! They will cook while baking

      Reply
  11. AvatarEddie says

    February 18, 2020 at 7:40 am

    Hi
    Can you swap avocado oil with olive oil, or other oil?
    Thanks

    Reply
    • AvatarHayley Ryczek says

      February 18, 2020 at 10:10 am

      Avocado and oil can be used interchangeably

      Reply
  12. AvatarBeth says

    February 16, 2020 at 7:34 pm

    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?

    Reply
    • AvatarHayley Ryczek says

      February 29, 2020 at 8:05 am

      Add more cassava. We all measure flours differently, some adjustments may be necessary.

      Reply
  13. AvatarJenna says

    October 25, 2019 at 12:47 am

    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!

    Reply
  14. AvatarTara says

    May 4, 2019 at 1:09 pm

    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.

    Reply
  15. AvatarHeather M. Whipple says

    March 30, 2019 at 9:30 am

    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

    Reply
    • AvatarHayley Ryczek says

      March 30, 2019 at 9:48 am

      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.

      Reply
    • AvatarJonathan says

      June 8, 2019 at 7:00 pm

      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.

      Reply
  16. AvatarMarie says

    March 7, 2019 at 3:57 pm

    Can you roll this recipe as a gnocchi and use it in a chicken and dumpling recipe? Thanks

    Reply
    • AvatarHayley Ryczek says

      March 7, 2019 at 5:39 pm

      I have a wonderful grain free gnocchi recipe, so I’ve never tried this.

      Reply
  17. AvatarRebecca Weiss says

    March 2, 2019 at 5:11 pm

    How many people does one recipe feed? Excited to try making this for my family.

    Reply
    • AvatarHayley Ryczek says

      March 3, 2019 at 8:31 am

      That depends on serving size. Generally 4-6 average portions

      Reply
  18. AvatarJocelyn Bowie says

    February 7, 2019 at 7:02 pm

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

    Reply
  19. AvatarAnna says

    October 16, 2018 at 12:36 pm

    How does leftover pasta taste the next day? Other gluten free pasta taste horrible and too gummy.

    Reply
    • AvatarHayley Ryczek says

      October 17, 2018 at 6:01 am

      It’s too yummy, we don’t have leftovers!

      Reply
  20. AvatarChelsi Brashears says

    October 7, 2018 at 1:25 pm

    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?

    Reply
    • AvatarHayley Ryczek says

      October 8, 2018 at 8:55 am

      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…

      Reply
  21. AvatarChrissy says

    September 10, 2018 at 7:12 pm

    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

    Reply
  22. AvatarSarah says

    September 6, 2018 at 10:27 pm

    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!

    Reply
  23. AvatarHeidi Cheung says

    August 12, 2018 at 4:37 pm

    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!

    Reply
  24. AvatarJoanna says

    August 6, 2018 at 1:52 pm

    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?

    Reply
    • AvatarHayley Ryczek says

      August 6, 2018 at 8:40 pm

      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?

      Reply
  25. AvatarRaffa says

    June 28, 2018 at 5:35 pm

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

    Reply
    • AvatarHayley Ryczek says

      June 29, 2018 at 6:54 am

      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

      Reply
  26. Avatarkathryn wolff says

    May 1, 2018 at 10:45 pm

    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!

    Reply
  27. AvatarAlyssa says

    April 26, 2018 at 6:02 pm

    Have you used a ravioli attachment on a pasta machine with this before?

    Reply
    • AvatarHayley Ryczek says

      April 27, 2018 at 9:51 am

      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.

      Reply
  28. AvatarDebi says

    January 23, 2018 at 6:40 pm

    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.

    Reply
    • AvatarHayley Ryczek says

      January 24, 2018 at 7:39 am

      I lean towards the paleo pasta.

      Reply
      • AvatarDebi says

        January 24, 2018 at 3:41 pm

        Thank you!

        Reply
  29. AvatarAlex says

    December 19, 2017 at 11:06 pm

    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!!

    Reply
  30. AvatarWarner says

    November 30, 2017 at 5:55 pm

    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.

    Reply
    • AvatarHayley Ryczek says

      November 30, 2017 at 6:39 pm

      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.

      Reply
  31. AvatarNancy says

    September 15, 2017 at 5:09 pm

    Can you dry it for storage?

    Reply
    • AvatarHayley Ryczek says

      September 16, 2017 at 9:24 am

      Grain Free Pasta doughs are much more delicate, I would suggest making it fresh.

      Reply
  32. AvatarConnie says

    September 14, 2017 at 3:52 pm

    Can you freeze the dough?

    Reply
    • AvatarHayley Ryczek says

      September 14, 2017 at 5:15 pm

      I’ve frozen raw-ravioli and manicotti.

      Reply
      • AvatarConnie says

        September 18, 2017 at 2:41 pm

        Thank you! ?

        Reply
  33. AvatarKornelia Boros says

    August 19, 2017 at 9:11 am

    hi there
    Can you substitute eggs to make it AIP?

    Reply
    • AvatarHayley Ryczek says

      August 19, 2017 at 12:15 pm

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

      Reply
    • AvatarKate says

      November 30, 2017 at 3:36 pm

      Did you find a way to make it without eggs?

      Reply
      • AvatarHolly says

        December 11, 2017 at 7:11 pm

        I would really like to know if an AIP version of this worked as well!

        Reply
        • AvatarJessi says

          April 15, 2019 at 9:50 pm

          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.

          Reply
    • AvatarK.c. says

      May 24, 2018 at 5:27 pm

      Chia eggs are. A great sub. Is that AIP though?

      Reply
      • AvatarCorrina says

        May 26, 2018 at 8:23 am

        Nope. No seeds for AIP.

        Reply
  34. AvatarJohn McGovern says

    July 8, 2017 at 8:34 am

    Can this dough be used for pierogi…miss them since Mom is gone.

    Reply
    • AvatarHayley Ryczek says

      July 8, 2017 at 11:21 am

      yep

      Reply
  35. AvatarKELLY says

    June 30, 2017 at 9:14 am

    DO YOU HAVE THE CARBS & SUGAR COUNT PER SERVING?.

    Reply
    • AvatarHayley Ryczek says

      June 30, 2017 at 12:14 pm

      Nope. But you can calculate it yourself if you are tracking macros. I like THIS app.

      Reply
  36. Avatarkarin says

    June 29, 2017 at 11:08 am

    Hubby is allergic to avocado, so can we substitue olive oil?

    Reply
    • AvatarHayley Ryczek says

      June 29, 2017 at 11:15 am

      Yep!

      Reply
      • AvatarMax Evangelista says

        May 17, 2019 at 6:29 pm

        can be Coconut oil?

        Reply
        • AvatarHayley Ryczek says

          May 18, 2019 at 7:34 am

          It should work ok.

          Reply

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I'm so excited to share with you one of my favorite tea brands; @prospera_tea 

Tea lovers rejoice! Learn the 5 Reasons to try Prospertea Botanical wellness blends that taste incredible and can support your health from the inside out! 

LINK IN PROFILE OR --> https://healthstartsinthekitchen.com/5-reasons-to-drink-prosperatea-tea/

Reduce anxiety with Prosperatea! CODE: HAYLEY15 will get you 15% of

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