Pasta. Oh, pasta…
This pasta isn’t just any ordinary pasta though. It’s cassava pasta. Wha? Yes yes, cassava. Yuca. It’s flour that’s made with yuca. You know, that root that makes many-a-delicious things throughout many Caribbean and Latin countries. I love the stuff. But wait, it gets even better! Cassava flour is, without a doubt, the closest GF thing to wheat flour you can your pretty little hands on. So when Otto’s Naturals sent me a baggie to sample, I freaked out, like a kid at Christmas, thrilled about all the things I could create with my new food toy.
So I started crafting. I made pasta. I made pie crust. I made waffles. I even made a cake! I’ve been going cassava crazy. On to buying more bags… 😉
It’s pasta though, I’m pretty certain, most people who can’t eat regular all-purpose flour miss most. So that’s one the one I’ve focused on most.
Can you make this with regular flour too? Absolutely! That’s what’s amazing. Cassava is used just like regular all-purpose flour. No weird calculations or substitutions, no chewy textures or strange tastes. No, it’s not exaaactly the same as ‘regular’ pasta, ’cause there’s no gluten, but I personally don’t even suffer from a gluten intolerance and I love the stuff! I think it’s fabulous for all… ♥
The first few times I made this recipe, I started as I would a regular pasta dough… 1 cup flour, 2 eggs. Olive oil isn’t a must, but many find it makes dough easier to roll out. Including me. While the first couple of time worked great, I found the last one to be a little dry. It was tough to roll out… too much work I thought. So I decided I needed to reconfigure my amounts so that the dough was always easy to make and roll.
I found the missing ingredient- it was an egg yolk! Just one little yolk. That one yolk though makes all the difference. It makes it a pliable, easy-to-roll, simple dough. Hopefully you find the same to be true.
This pasta can be made ahead, then once ready to eat, can be tossed with a hot bowl of sauciness to come back to life. Enjoy with your fav marinara, some pesto, or whatever else you may desire.
1 cup flour (I use Otto’s cassava flour, found HERE)
2 eggs, plus 1 extra yolk
1/4 tsp salt
2 tbsp olive oil
*Otto’s can be used exactly like all-purpose flour is- use which ever you prefer, same method 🙂
Make a little mound of flour in the middle of a large cutting board
Create a crater in the middle, just big enough to hold the eggs
(Make those walls high… those little buggers like to make escape routes!)
Add the salt and oil, right in with the eggs
(This pic was taken before the extra egg yolk… that one yolk makes a difference, don’t forget him!)
Using a fork, begin whisking the eggs together, slowly forming
a pasty dough as you drag in more and more flour with each whisk
Once a dough-like texture forms, ban the fork and start kneading with your hands
(If the dough is dry, try adding in a smidgen of water or an extra yolk- flour brands vary in texture, as do egg sizes)
Knead and knead and knead, folding it into a ball…
Wrap Saran around the dough, nice and tight, and refrigerate for 30 minutes or so
Glutenous dough will need this more than cassava,
but I’m of the philosophy that all things should be treated equally… but if you don’t feel up to it,
just move right along to the next step 😉
Of course if you have a pasta-maker, you’ll follow some completely different step here,
but I don’t have one of those, so I’m doing this the old school way… with my hands
My hands and some random tools I found around my house to help
Flour your surface and rolling pin
Roll the dough out as thin as you can with a rolling pin
Get it as thin and even as you possibly can (unless you want thick noodles of course)
I found a pizza cutter works marvelously for making pasta!
Here’s a little trick I came up with…
Use a plastic cutting board or other light straight
item to act as an edge as you cut out the noodles
Working centimeter by centimeter (or however thick you want your guys),
slice down the dough, making long little strips
Continue until all dough has been noodled
It should be easy to pull part, move around, etc… though keep in mind, pasta is delicate 🙂
If you’re not making it right away, seal it up and keep it
refrigerated until you do… as with most things though, it’s best when fresh
Boil a pot salted water
Add the pasta, cook for approx 2 1/2 minutes, depending on thickness
Some rinse, some don’t…
I don’t ’cause I like the starches to stay on so my sauces will stick better
Toss with your favorite goodies…
Dig in and enjoy!