Description

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

Scale

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

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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.

Prep Time: 45 minutes
Cook Time: 2 minutes