Cassava Flour Pasta Dough Recipe

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If you can’t eat gluten/grains or nuts, it can be difficult to find pasta that doesn’t contain one or the other. Cassava flour is a gluten-free, nut-free alternative to traditional grain flours. Learn how to make this Cassava Flour Pasta Dough Recipe.

I didn’t want to create another pasta dough recipe, since I was already very pleased with my Perfect Paleo Pasta BUT a reader reached out that her son has a nut allergy and needed help with a nut free pasta recipe for him.

I jumped at the opportunity to help her out.

And I gotta admit, this may be my new go-to pasta dough recipe, it’s seriously that good and so easy.

Cassava Flour Pasta Dough Recipe – Health Starts in the Kitchen (2)

The secret to this nut-free, paleo pasta dough is using one ofmy favorite grain free flours;Cassava Flour.Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. The most commonly used version of cassava is tapioca, which is the bleached and extracted starch of the cassava flour.

Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel. A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat!

There is only one brand of cassava flour I use;Otto’s Cassava Flour. It is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but unfortunately hand peeling misses small pieces of peel, resulting in grittiness or a “sand-like”crunch in the finished product.

If that’s not bad enough, sun drying presents its own issues. Because drying cassava in the sun takes so long, the cassava flour ferments and takes on a sour, musty smell and taste.

What is the difference between Cassava and Tapioca Flour?

Despite coming from the same cassava plant, tapioca starch, tapioca flour and cassava flour are not interchangeable in recipes.

Tapioca flour (a very popular ingredient as a versatile gluten free) is made from the crushed pulp of thecassava root, a woody shrub native to South America and the Caribbean.Even though they originate from the same plant,cassava flourand tapioca flour are in fact very different.

Cassava flour uses the whole root while tapioca flour only uses the starchy pulp.

Like other starches, tapioca flour is a very fine, white powder that works well in gluten-free baking. It can replace or substitute cornstarch, arrowroot starch, potato starch, etc as a great thickening agent for pies, gravies, pudding, doughand sauces and aids in creating a crisp crust and chewy texture in baking. It is most oftenused in the Brazilian treatPão de Queijo (pictured below), a light, puffycheese roll. Tapioca flour is becoming increasingly common thickener (in place wheat flour) in paleo diet recipes, as well due to it’s neutral flavor.

Like wise tapioca pearls are also not to be used interchangeably with cassava or other gluten-free flours.

How to make Pasta with Cassava Flour

Making my Cassava Pasta Dough is as simple as measure & mix. There’s no complicated set of instructions or difficult to find ingredients. The dough can be rolled out by hand or using a pasta machine or pasta attachment for your mixer.

Cassava Flour Pasta Dough Recipe – Health Starts in the Kitchen (5)

If you like this Cassava Flour Pasta Recipe, try these other Healthy Cassava Flour Recipes next:

Homemade Saltine Crackers with Cassava Flour
Gluten-Free Crispy Buffalo Cauliflower Wings

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Servings: 4 Servings

Ingredients

1 cup cassava flour
1 teaspoon Sea Salt
2 large Egg(s)
2 tablespoons avocado oil
2+ tablespoons Chicken Bone Broth or water

Instructions

Combine flour and salt, mix well.
Add eggs, oil and broth to your dry ingredients and mix/knead until it forms a smooth dough*. I recommend using a stand mixer fitted with a dough hook.
Wrap dough in plastic wrap and let rest for 5 minutes at room temperature. It can also be stored in the refrigerator for up to 24 hours before rolling out.
Roll out as desired into pasta, noodles or can be used to make ravioli, manicotti or lasagna just as you would any other fresh pasta dough.
Add fresh pasta to salted/boiling water and cook for about 5** minutes or until tender. Drain and serve immediately with the sauce of you choice or add to soup. Enjoy.

Notes

*Because there is no way for each of us to have the exact same size eggs or measure our flours the exact same (unless we are weighing them) – When mixing your pasta dough, if it does not come together into a smooth dough, add more broth (1/2 teaspoon at a time). It’s too sticky, add a sprinkle of additional cassava flour.

**The actual length of time for cooking will be determined by the thickness of your pasta.

Nutrition

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