Handmade Cassava Flour Pasta: Pappardelle
Cristina Curp, The Castaway Kitchen
Makes 2 servings
Prep Time: 40 minutes
Cook Time: 2 minutes
1 cup Otto’s 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)
1. On a large, clean, flat surface mix the flour and salt. Scoop it together to make mound.
2. Make a well in the center of the mound and add the eggs and the oil into the well.
3. With a fork gently mix the eggs, breaking the yolks, then carefully work the flour in to the egg mix. Mix until you have a shaggy, crumbly dry dough.
4. 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.
5. Shape it into a disk and cut it into 4 equal parts. Roll the four parts into balls.
6. Clean the work surface and make sure it’s dry.
7. Dust the work surface with more cassava flour.
8. With wet hands, grab one ball at a time and work the extra moisture into the dough, shaping the ball into a flat square.
9. 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.
10. 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.
11. If the sheets tear when moved, used wet fingers to patch up the break then gently dust the repaired area.
12. Repeat this with all of the remaining balls.
13. Let your pasta sheets dry out for 15 minutes.
14. Using the pastry scraper of spatula give each sheet of pasta a gentle move to make sure it hasn't stuck to the surface.
15. 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.
16. 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.
17. Bring a large pot of water to a rapid boil.
18. One by one, quickly add the pappardelle to the boiling water.
19. Add a drizzle of oil and salt.
20. Gently stir.
21. Boil for 2 minutes until pasta looks tender and is floating.
22. Slowly drain and rinse with cool water.
23. Now you can add your favorite sauce or sauté with herbs, meats and garlic!