Gluten Free Paleo Pasta

One significant thing to recall is that when you are estimating the flours, make a point to plunge the estimating cup right into the holder of flour and afterward scratch any abundance off the top with a blade. It is significant that you get a completely pressed estimating cup (which means don’t simply empty the flours into the estimating cup from the pack/compartment). You additionally need to make a point to keep any working spaces (where you are massaging or cutting the pasta) covered with some additional flour consistently (I utilize the arrowroot or custard flour) so the batter doesn’t adhere to the surface. Keep any batter canvassed in cling wrap until you are prepared to utilize it. Contingent upon how hot or cold your kitchen is you may need to include somewhat more flour or somewhat more fluid to the mixture to get it to the correct consistency. Try not to stress, I give you guidelines on the most proficient method to do that underneath.

You can utilize either a pasta creator or moving pin for this formula. On the off chance that utilizing a pasta producer, you just need to run it through the roller once. Since this mixture doesn’t contain gluten, you don’t have to run it through various occasions on various levels like you would with a wheat flour pasta. I discovered moving it through once on level 0 or 1 and afterward utilizing the fettuccine cutting choice worked best. On the off chance that you are rolling the batter by hand with a moving pin, you can move to the ideal thickness and length and slice with a sharp blade to the ideal shape (ravioli, lasagna, and so forth.). Make sure to continue including some additional flour onto the working space so the mixture doesn’t stick while cutting.

Gluten Free Paleo Pasta

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Recipe by paleocupboardCourse: MainCuisine: ItalianDifficulty: Easy


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Easy and delicious homemade gluten free pasta. Paleo, gluten free & dairy free. Made with almond flour, tapioca flour, eggs and salt.


  • 2/3 cup arrowroot flour (plus extra for kneading)

  • 1 cup blanched almond flour (or sesame seed flour if allergic to nuts)

  • 1 cup tapioca flour

  • 2 tsp sea salt

  • 2 large eggs

  • 4 egg yolks (from large eggs)


  • Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).
  • Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl and make a well in the center.
  • Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).
  • Turn the dough onto a flat working surface lightly dusted with arrowroot flour. Knead the dough for about 5
    minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.
  • . Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap or covered with a dishcloth until you are ready to use it or it will begin to dry out.
  • To roll the dough hand, sprinkle the work-space with some arrowroot flour and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.
  •  To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or “thicker” pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
  • To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles
    from sticking to each other). Cook for about 2-3 minutes and drain. Serve with your favorite sauce or eat it plain!


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