This I'm not even sure if I would put it the paleo category, despite being grain, legume, soy and dairy free. I think it belongs in the "treat section" along with all paleo muffins, pancakes, pizzas and baked stuff. For someone like myself who feels best sticking to a low carb, high fat version of the paleo diet, I don't eat this often. It's just not nutrient dense enough to be a good fuel for my body, while also being higher in carbs. The reason why I simply don't just go and buy regular pasta is because I've come to the conclusion that the grains and gluten causes too many temporary issues with my gut, immune system and body in general (hi inflammation) that it's simply not worth the hassle. A little spike in blood sugar I can handle, but to be glutenized is beyond my comfort zone these days. So, without further ado, here's the recipe for a paleo-friendly fresh pasta, that looks and tastes just as good as the real deal.
Fresh Paleo Pasta (4 portions)
- 1/2 cup arrowroot flour + extra for kneading
- 2/3 cup tapioca flour
- 2/3 cup almond flour
- 1/2 tspn kosher salt
- 1 egg yolk + 2 eggs
- 1 tspn olive oil
In a bowl, mix all dry ingredients thoroughly. I used a small fork. Make a whole in the middle and add the egg yolk, eggs and olive oil. Knead into a dough with your hands. No need to go crazy here, there are no gluten threads to be formed, so just make sure dough holds together and feels workable.
Make sure counter is clean and dry, then use a rolling pin (and some extra tapioca flour) to roll the dough out into a thin square. Cut into strips, and let dry for a little bit before you boil it in salted water. The boiling only takes about 60-90 seconds, so pay attention.
Serve the cooked pasta with whatever your heart desires. I like mine sautéed with wilted kale, some garlic and basil. Then served with Kite Hill's Ricotta Cheese (it's dairy free and crap free y'all).