Paleo Cassava Flour Pasta, “Cheese” & Spinach Flavors

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Paleo Cassava Flour Pasta, "Cheese" & Spinach Flavors

As a household that avoids most grains due to allergies and / or intolerances, it’s VERY hard to find a premade pasta that everyone can enjoy. Gluten-free pastas are often made with corn and / or rice, both of which cause someone in the CF Hippie to react. So what does a CF Hippie Mama do? Since I have seen friends mention cassava flour and have seen recipes using cassava, I decided it was time to experiment with the flour that my Mãe used to use in Angola to make pirão.

I came upon a nut-free cassava flour pasta recipe by Predominantly Paleo tried it out with modifications that made sense to my family’s needs and palate. The result? A family approved pasta that does NOT require a pasta maker and uses a key tool in my kitchen. I have recruited Mini-Foodie 1 and 2 to help and the process is quick with a double batch AND they have fun.

Because I like to infuse flavor AND added nutrition whenever I can, my recipe includes the basic ingredients and the flavor add ins below for the “cheesey” pasta, which IS my basic version. My Foodie-in-Crime and Mini-Foodies all agree that the spinach pasta is the better flavor. I like both and when I feel daring, I add even more nutrional yeast for extra an cheesey flavor without the spinach. The best reviews I’ve gotten are from my Mini-Foodies who stated that “this pasta is better than the one from boxes” and “it’s healthier too!” This is coming from two kids whose favorite food before when had to eliminate rice was pasta.

I hope you give this pasta a try and enjoy it as much as my family

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"Cheesey" & Spinach Cassava Flour Pasta with Marinara & Avocado (Paleo, Nut-free)

Basic Ingredients
1 cup cassava flour
2 eggs
3 Tbsp coconut or avocado oil
1/2 tsp sea salt

Flavor add ins
1-2 Tbsp unfortified nutrional yeast
1 tsp paprika
1 tsp ground mustard seed
1/2 tsp turmeric powder

1 Tbsp spinach powder (optional)
1 Tbsp Italian seasoning  (optional)

Method
Heat water in a pot to boil pasta when ready.

Place all ingredients in food processor. Pulse until a ball forms & all ingredients are incorporated. You may need to scrap the side of the bowl. Remove ball. Divide into smaller balls, usually 6-8. Using a tortilla press, flatten to desired thickness. Using a pizza cutter, make strips of desired width. Place pasta in boiling water. Pasta is ready when it floats. Remove with a slotted spoon. Enjoy with desires toppings or sauce.

Topping Ideas
● Avocado oil, Italian seasoning + unfortified nutrional yeast
   • plus roasted veggies

● homemade marinara sauce

● homemade (vegan) Alfredo sauce

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