Gluten-Free, Grain-Free Pasta Recipe (With Cassava Flour)
Gluten-Free, Grain-Free, Nut-Free, Dairy-Free
Recipe and Photos by The Castaway Kitchen
There’s not much in this world more comforting than a plate of homemade pasta, Amiright? Make that gluten-free, grain-free and nut-free and you’ve got a winning recipe that won’t make you suffer later for it. Buon Appetito!
- 1 cup of Otto's Naturals - Cassava flour
- 1 teaspoon fine salt
- 1 large egg
- 1 large egg yolk
- 2 tablespoons avocado or olive oil
- ½ cup room temperature water (more if needed)
- On a large, clean, flat surface mix the flour and salt. Scoop it together to make mound.
- Make a well in the center of the mound and add the eggs and the oil into the well.
- With a fork gently mix the eggs, breaking the yolks, then carefully work the flour into the egg mix. Mix until you have a shaggy, crumbly dry dough.
- Slowly drizzle in the water as you work the dough with your other hand, kneading and folding until all the water is absorbed and you have a flexible, smooth dough.
- Shape it into a disk and cut it into 4 equal parts. Roll the four parts into balls.
- Clean the work surface and make sure it’s dry.
- Dust the work surface with more Otto's Naturals - Cassava flour.
- With wet hands, grab one ball at a time and work the extra moisture into the dough, shaping the ball into a flat square.
- Place the square on the dusted work area and roll it out with a rolling pin. Flip it over after each pass with the pin, dusting more as needed.
- When your pasta is a flat, wide sheet, about 1/8-inch-thick, carefully lift it with a pastry scraper or spatula and set is aside, on a dusted corner.
- If the sheets tear when moved, used wet fingers to patch up the break and then gently dust the repaired area.
- Repeat this with all of the remaining balls.
- Let your pasta sheets dry out for 15 minutes.
- Using the pastry scraper of spatula give each sheet of pasta a gentle move to make sure it isn't sticking to the surface.
- Using a ruler, mark the sheets of pasta every 2 centimeters. Then using the ruler or pastry mat to guide you, cut the pasta sheets into strips. The pastry scraper or a pizza cutter make quick work of this.
- Carefully move your pappardelle to a cutting board or sheet pan. Using both hands to move each strip at a time or the pastry scraper to lift a few at a time, dust with flour and set aside to dry for another 5 minutes.
- Bring a large pot of water to a rapid boil.
- One by one, quickly add the pappardelle to the boiling water.
- Add a drizzle of oil and salt.
- Gently stir.
- Boil for 2 minutes until pasta looks tender and is floating.
- Slowly drain and rinse with cool water and now you can add your favorite sauce or sauté with herbs, meats and garlic!