The Best Grain Pasta Dough Recipe will make all of your pasta loving dreams will come true! You can finally get your pasta fix without sabotaging your health, since it’s grain-free and gluten-free!
One of the foods that people miss the most when switching to a Paleo, Grain-Free and/or Gluten-Free diet, is pasta. While there are several gluten-free options on the market and even some grain-free options, let’s be honest they are less than perfect. But search no more!
I didn’t just miss boxes of mac-n-cheese type pasta, I missed the good stuff. Spaghetti coated in homemade sauce, manicotti exploding with beef filling, ravioli filled with creamy ricotta, etc…
And let’s be honest, I wanted homemade noodles like my mom would make and we’d drown in butter and crispy Polish Pierogies like I grew up eating at grandma’s house – but I didn’t want the grains and gluten.
This Paleo Pasta Dough recipe is the ONLY recipe you need for all your pasta making desires.
Whether you want to hand roll homestyle thick noodles for chicken soup, make homemade filled pastas (ravioli/manicotti/tortellini/pierogie), pull out your pasta machine for a variety of sizes of noodles OR if you’re really fancy you can even use this dough in an extruder for rigatoni/corkscrew/elbow pasta – this one recipe works amazing for each and every style of pasta.
The Best Grain Pasta Dough Recipe
- pasta maker, hand crank
- pasta maker, Kitchen Aid Mixer attachment
- Kitchen Aid Stand Mixer
- In the bowl of a food processor or stand mixer fitted with a dough hook, add the almond flour, tapioca starch, arrowroot starch, and salt, and mix until well combined.
- In a separate bowl, mix together the eggs, olive oil, and water. With the food processor or mixer running slowly, add the liquidsinto the dry ingredients. Continue running until the dough is asmooth ball. (Don’t worry—you cannot overwork this doughbecause it’s gluten-free.)
- Remove the dough from the bowl, and work in any remaining crumbs. This pasta can be rolled or extruded in a variety of pasta shapes. Use additional tapioca starch as needed to avoid sticking.
- Basic Homemade Noodles: Divide the dough into 4 equal portions, lightly wrapping unused dough with plastic wrap. Dust your work surface and rolling pin with tapioca starch and roll out the dough as thinly as possible. Cut using a knife or pizza cutter into noodles. Repeat for each portion of dough. (Use a dough scraper to pick up and move noodles.)
- Cook noodles in plenty of boiling, salted water. Noodles will be done in 3 to 5 minutes, depending on their thickness. I recommend taste testing your noodles for doneness, as opposed to following a set time. Drain cooked noodles and rinse with cold water to prevent sticking.
wrap. Allow the cold dough to warm slightly before working. Avoid making this recipe with an egg substitute.