Grain Free Pasta

My recipes are grain free, refined sugar free and most are dairy free. When I went grain free I felt doomed to semi tasty, bland and cardboard tasting food. One of the things that I truly miss is pasta. I happened to come across HOMEMADE CASSAVA FLOUR PASTA {NO PASTA-MAKER NEEDED!}. Homemade is always best. I tried her recipe but it was way too dry for me. I used to make bread all the time and know that elevation and heat or cold can affect the dough. I also wanted to give my pasta a little more flavor. This is the recipe I came up with. But probably would never have tried without Honey, Ghee, & Me recipe. I have made pasta three times before so I have a little experience with it. The first time I helped my husbands grandmother who was in her late 90’s make pasta. The other two times I made it myself. My kids thought this tasted a lot like ramen noodles. I made two recipes to feed my family of four. I make one recipe at a time as it is easier to handle as this is all done by hand. Each pasta recipe makes two servings of approximately 1/2 a cup of pasta per person. Really good with my Chicken Primavera.

The Nutritional Facts are listed below.



1 cup Cassava Flour

1/2 teaspoon garlic powder

1/2 teaspoon of onion powder

2 eggs plus one yolk

1/4 teaspoon salt

3 tablespoons oil

4-6 tablespoons of water



Combine the flour, garlic powder, and onion powder. Pour the flour mix on your counter and make a well in the center. Put the two eggs plus one yolk, salt, oil and 4 tablespoons of water in the center. Start whisking the eggs and begin to incorporate the flour into the whisked eggs. Creating dough. When the dough starts coming together use your hands to knead until the dough is formed. If it is still to dry add 1 tablespoon at a time until it comes together. Once the dough is formed knead for 5 minutes or more. Using a rolling pin roll dough out as thin as you can. I used another thin cutting board to place on the dough so that I could cut thin long strips. Using an offset spatula carefully place under the pasta and gently pick up. Gently separate the pasta strands and place in a bowl or on a pasta drying rack. Allow the pasta to rest 5 to 10 minutes.


Homemade pasta takes a shorter time to cook than dried.

Cooking Instruction

4 cups boiling water

2 cups chicken broth

1 teaspoon pink salt

2 teaspoons avocado oil or olive oil

Directions: Bring liquids, pink salt, and oil to a boil. Boil 2 to 3 minutes. Place pasta into a strainer to remove water. Use as you would any other pasta.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 457
% Daily Value *
Total Fat 25 g 39 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 17 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 184 mg 61 %
Sodium 300 mg 13 %
Potassium 29 mg 1 %
Total Carbohydrate 53 g 18 %
Dietary Fiber 4 g 16 %
Sugars 1 g
Protein 3 g 6 %
Vitamin A 5 %
Vitamin C 8 %
Calcium 2 %
Iron 33 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 Comments Add yours

  1. mistimaan says:

    Nice recipe

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