Noodles in the truest form may not come from zucchinis or other squash, but they have made their mark in the paleo, primal and raw cooking world. But these noodles are no cold, spiralized fanfare. You may actually have to break out your pasta machine to get these babies to come out just right. A rolling pin may do the trick, but who doesn’t want to show off their Paleo noodles and pasta skills every single chance they get? Not this girl! Pasta is so easy to purchase, making it from scratch never crossed my mind. But now, as I stare at the eggs inside of the well of almond, arrowroot and tapioca flour – I can’t help but smile and nod. Well, smile and knead. This is a true dough after all. But the work will be worth it when for once you can taste the hot deliciousness of real egg and flour Paleo noodles on your palate. This recipe is a definite palate pleaser.
Total Time to Make: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1/2 cup almond flour
- 1/2 cup arrowroot powder
- 1/2 cup tapioca flour
- 1 cage-free egg
- 2 cage-free egg yolks
- 1 tablespoon cold pressed olive oil (or coconut oil)
- 1 teaspoon Celtic sea salt
- Bring medium pot of lightly salted water to a boil.
- Sift almond flour, tapioca flour, 1/3 cup arrow powder and salt into medium mixing bowl. Make a well in the center of the flour mixture and add egg and yolks. Start to whisk eggs into flour in circular motions with a fork until dough pulls together.
- Dust cutting board with half of remaining arrowroot powder. Turn dough out onto cutting board and knead for 5 minutes, until smooth.
- Add 1 tablespoon olive or coconut oil if dough is too dry. Add 1 tablespoon of almond flour at a time if dough is too moist or sticky.
- Dust cutting board with remaining arrowroot powder. Roll dough into rectangular shape with a rolling pin to about 1/8 inch thick. Cut pasta sheet into long strips with pizza cutter or sharp knife.
- Or run past through pasta machine several time until desired consistency is reached. Then use cutting attachment to cut pasta into desired style.
- Place pasta in boiling water one portion at a time for 2 – 3 minutes to prevent sticking. Drain pasta in colander.
- Top pasta with favorite sauce and serve hot.
Top this pasta with anything from marinara to meat sauce, almond alfredo to toasted pine nut pesto, or anything you please. And if you roll this dough into sheets, you can customize it to any shape. Make ravioli, spaghetti, linguini or lasagna in a snap. Just make sure you have enough for second helpings. Your carnivorous brood won’t be able to help but help themselves to seconds.