Having grown up Italian, I obviously have a love for pasta. We all know that semolina and grain based pastas are not part of the Paleo diet. So I have tinkered for a while with making a Paleo pasta that also tastes great. The dough that I have developed is the best Paleo pasta I have yet to eat. So please give it a try and hopefully you’ll agree.
|Prep Time: 20 minutes||Cook Time: 10 minutes||Total Time: 30 minutes|
- 1/2 cup of Tapioca flour (Plus a little extra for rolling out the dough)
- 1/2 cup of coconut flour
- 3 Eggs
- 4.5 teaspoons of Xanthan Gum
- 1 teaspoon of sea salt
- Optional-1 tablespoon of extra virgin olive oil (you will need a little more flour if you use olive oil)
- Combine all of the dry ingredients into a medium sized bowl.
- Create a small “well” in the bottom of the mixture.
- Add the 3 eggs and olive oil to that “well”.
- Start whisking the eggs and olive oil together while slowly incorporating the dry mix.
- Once the ingredients are evenly mixed, form your dough into a ball and coat the outside with your extra tapioca flour.
- Put the dough into the refrigerator for about 10 minutes to firm up.
- Now cut your dough into 4 equal pieces.
- Cover each piece with tapioca flour and roll into cylinders (They will look like uncooked bread sticks).
- Now use a knife to cut the cylinders down to pieces of your liking. The larger the pieces, the longer they will take to cook.
- Now gently “roll” each piece between your index finger and thumb to smooth out the sides.
- Put into a pot of boiling water for 10-15 minutes depending on the size.
- Strain and serve.
Nutritional Facts Per Serving
|Total Fat: 4.9g||Saturated Fat: 0.8g|
|Carb: 27.7g||Sodium: 139mg|
|Fiber: 3.2g||Cholesterol: 92.5mg|
|Sugar: 0.6g||Protein: 7.7g|