This rustic and chewy AIP Hand Rolled Pasta will make your AIP pasta dreams come true! The recipe is vegan, grain-free and paleo and absolutely delicious.
Time and again what people say they miss the most when transitioning to the autoimmune paleo protocol is pasta and pizza! I will admit, these are two comfort foods that have been the most challenging to replicate well on the AIP.
This pasta is similar to traditional Tuscan hand rolled noodles known as pici. Like pici which is rustic and chewy, this AIP pasta is robust and filling. Its texture is complimented nicely by so many different sauces or dishes from nomato sauces to pestos and soups.
As the name of this recipe suggests, this pasta involves hand-rolling. And in fact, this is one of the keys to why this AIP pasta recipe works.
I know, it’s work.
Trust me, I tried many a time to create a recipe that didn’t involve hand-rolling.
See exhibit A.
Exhibit A
Looks great, right?
Unfortunately, no. Even when I thought I’d come so close and the dough seemed to be holding together really well, it would hit the pot of boiling water and disintegrate into a crumbly mess.
Without an egg or flax egg to keep things together, and having no luck with gelatin eggs and a variety of other starchy binders, I almost gave up on an AIP pasta recipe. But the right ingredients and hand-rolling the dough was what eventually worked. Hand rolling is crucial for helping the dough bind together so that its integrity is kept intact during the boiling process.
Because this recipe involves some more effort, this AIP Hand Rolled Pasta is great as a Sunday meal or weekend dinner when you might have a bit more time and space to enjoy the process. Each piece of pasta will be irregular and rustic and that’s the point, so feel free to get little helpers in on the action!
FAQs for AIP Hand Rolled Pasta
Can I substitute the flours?
As I note above, I’ve tested many variations of this recipe before settling upon the ingredients listed here. As such, I don’t recommend any substitutions in this recipe which I’ve tested an innumerable amount of times with successful results.
How do I prevent the pasta from breaking apart while rolling?
- As I note in the recipe, you want the dough to be a little tacky as this helps with rolling.
- Before rolling your dough into noodles, I suggest tearing off smaller pieces of dough and rolling them into small balls. This helps further bind the dough making it easier to roll into a thick noodle.
- A clean and dry non-movable surface (like your countertop), is the best for rolling the dough out. Avoid using additional flour as this will take away the necessary tackiness of the dough.
- Don’t make your noodles too long or too thin. I recommend no more than 8 inches long and about 1/4 inch thick.
Can I freeze this pasta dough?
Yes! This freezes well. I’d suggest cutting the ball of dough in half and wrapping each half in plastic wrap. Place each half in a ziploc bag or container before freezing. Allow to thaw in the fridge thoroughly before rolling into pasta and cooking. You might notice the colour of the outer layer of the dough to change slightly as it defrosts. This is oxidization and won’t affect the taste.
If you tried this AIP Hand Rolled Pasta recipe I would love if you gave it a rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
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here are some other grain-free, aip/paleo pasta recipes you might enjoy:
- Easy Summer Paleo Pasta Salad
- AIP Pasta Carbonara
- Balsamic Mushroom Pasta
- Spaghetti and Meatsauce
- Sweet Potato Gnocchi
- Sweet Potato and Spinach Ravioli
- AIP Lasagna
AIP Hand Rolled Pasta
- Prep Time: 45 minutes
- Cook Time: 2 minutes
- Yield: 3 modest servings 1x
Print Recipe
Pin RecipeDescription
This rustic and chewy AIP Hand Rolled Pasta will make your pasta dreams come true! The recipe is vegan, grain-free and paleo and absolutely delicious.
Ingredients
- 1 1/4 cup green plantain, chopped
- 2 TBSP olive oil
- ½ cup coconut milk (additive free)
- 1/4 cup cassava flour
- 1 cup + 2 TBSP tapioca starch
- 2 TBSP coconut flour
- 1/4 tsp sea salt
Instructions
- Peel and chop green plantain into 1/2 inch pieces (doesn’t need to be too precise, just so that it blends easily).
- To a high powered blender or Vitamix, add add olive oil, coconut milk and then plantain pieces and puree until as smooth as possible (you don’t want any big chunks in there).
- Once plantain mixture is smooth, add cassava flour, tapioca starch, coconut flour and salt to blender and pulse until combined, scraping down sides of blender as necessary and mixing together any remaining pieces of flour with spatula.
- Remove dough from blender and place into large bowl. Using your hands, knead dough until it comes together fully (1-2 minutes). You want a dough that’s pliable but not wet. A little tacky is good, as this helps you roll the pasta easier.
- Next, transfer ball of dough on to countertop. To shape the pasta, tear off 1.5 inched pieces from the dough and roll into small balls (each ball will become a strand of pasta).
- Using flat palms, roll each of the balls back and forth on the countertop into a thick noodle (about 1/4 inch wide) and no longer than 8 inches long or they will break apart when transferring to pot. They will be irregular and rustic and that’s the point!
- Bring a large pot of water to a boil.
- Cook noodles in boiling water for 1 min 30 seconds and perfectly al dente, strain and serve immediately with sauce of choice.*
Notes
*I recommend eating these noodles as they are cooked. If you have more noodles than you can eat, I would suggest storing undressed in the fridge in a sealed container. Run noodles under cold water to help them break apart before reheating, and then serve with sauce of choice. Alternatively, you can freeze half of your uncooked dough as described in the post above.
Keywords: aip pasta, pasta, hand-rolled, grain-free, vegan, paleo pasta, egg-free
Could these be made into lasagna noodles?
Been looking for a good Paleo AIP pasta recipe to use as substitute in my favourite Italian soup recipe & from reviews I think this might be it! Couple of questions – I don’t have tapioca starch. Is there something I can use as substitute? Also is Cassava powder the same as Cassava flour? Can’t find any info about it online, and bought powder by mistake & now not sure what to do with it!
Hi Paddy, I’ve never seen cassava powder so can’t speak to that but cassava flour and tapioca starch are not the same thing and not interchangeable. Sometimes arrowroot is a good substitute for tapioca but I haven’t tried myself in this recipe so can’t guarantee results. My advice would be to hold off until you can get tapioca starch.
My wife is doing the AIP diet and I’m being as supportive as possible, especially with home cooked meals. We looked at the pictures, decided to experiment, and these noodles are PHENOMENAL in an AIP compliant udon soup. The texture, chewiness, and flavors were all there. We were both crying with joy. Many hands make light work and we loved preparing this together. This recipe has been bookmarked and I’m telling all my friends who have issues with gluten this is the real deal.
★★★★★
Thomas I’m so thrilled to hear this!!! Thank you for taking the time to leave a review.
Oh my goodness! Nicole deserves an award for these! I made the noodles to go in the ginger-garlic soup (also delightful) and they were fantastic! I couldn’t believe what I was eating was AIP. I ran out of tapioca flour at 3/4 c. and substituted arrowroot powder for the remainder, and they came off without a hitch. My non-AIP husband also devoured them. I detected a very mild plantain flavor at first, but the noodles eventually absorbed the flavor of the soup. I’m so excited to make other noodle dishes!
★★★★★
Thanks so much Melissa! It was a labor of love and I’m so glad you enjoyed.
Thank you for all the trial and error to come up with this recipe 🙂 It worked perfectly fine the first time around for me! The noodles are a bit think for my liking, so I now make them into gnocchi. Same smooth chewy deliciousness!
For everyone who can’t get plantains, I subbed plantains for the same quantity of green bananas and still turned out on point.
★★★★★
Thanks Elena!
I never leave reviews, but this one blew me away.
I made these noodles 100% expecting it to be an epic fail – I have no baking or pasta making abilities. I just wanted to have some noodley-type thing for a soup, and I figured this is as close as I’ll get while I’m on AIP. Dropped these into the pot, still expecting it all to fall apart. Tasted one…..
HOLY COW. ?
Chewy ✅ flavorful ✅ satisfying ✅ ….
This ?? has ?? it ?? allllllll ??.
All my ingredients for the soup are still sitting on the counter… Could NOT stop eating the pasta, so, we made a meal out of it with an olive oil drizzle and some garlic powder. Perfection. Even my gluten-loving husband loved it.
You deserve all the awards for this recipe. Changed my life ??
★★★★★
Hi Tasha! Thank you so much for taking the time to write the review! I worked really hard on this recipe with many many a failed attempt so it is VERY REWARDING to hear that someone enjoyed it so much. I recently posted a recipe for a Ginger-Garlic Noodle Soup on the blog and these are great in it:) Thank you again
Perhaps, but i wouldn’t boil them first because they’d definitely break apart in the water