Paleo Pasta Recipe-Gluten Free


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This is the first Paleo Pasta Recipe on Youtube! Delicious Paleo Pasta made with only 4 ingredients. It uses blanched almond flour, tapioca flour, eggs and sea salt. This homemade pasta is gluten free, paleo and dairy free. It goes great with homemade meat sauce.
You can find the Paleo Pasta Recipe at:
You can find the meat sauce recipe at:

source

Post Author: Ester Perez

26 thoughts on “Paleo Pasta Recipe-Gluten Free

    Sean Redmond

    (September 26, 2018 - 3:48 am)

    It looks OMG!! Great job guys

    Sean Redmond

    (September 26, 2018 - 3:48 am)

    To reduce to carbs … would 2 cups almond flour/ 3/4 cup tapioca flour/half cup of psyllium husk work?

    MissLatte

    (September 26, 2018 - 3:48 am)

    is there something i can replace with tapioca flour and do coconut flower and almond flour as well?

    Ellie0225

    (September 26, 2018 - 3:48 am)

    at 24 carbs per cup it would not be something I'd eat as tasty as it may be.

    finallymakinit

    (September 26, 2018 - 3:48 am)

    Can you use coconut flour in place of the tapioca flour and if so…does it measure out equally 1:1 for the tapioca flour?

    finallymakinit

    (September 26, 2018 - 3:48 am)

    Where do you find tapioca flour? Is this something you can easily find in the baking aisle of Walmart or a local grocery store or do you have to go to a specialty store to find it?

    Jay Cee48

    (September 26, 2018 - 3:48 am)

    Will have to try this. I have all the ingredients. 🙂 Looks good. Could use that for spaghetti dish. 🙂

    barefoot arizona

    (September 26, 2018 - 3:48 am)

    Nice song choice. Very groovy

    Krissy K

    (September 26, 2018 - 3:48 am)

    great! looking for super healthy ways to help and your clip is great!

    Doe Run Apple Butter Festival

    (September 26, 2018 - 3:48 am)

    I made this tonight and it was heavenly. Reminded very much of my grandmother's "rolled thin" dumplings (like a home made amish egg noodle) so we made chicken and dumplings, keto/paleo style. Delicious!

    Aura De Le Fae

    (September 26, 2018 - 3:48 am)

    Note: Tapioca is not good for diabetics as it is high GI.

    Jraymiami

    (September 26, 2018 - 3:48 am)

    How many carbs?

    Johny Doe

    (September 26, 2018 - 3:48 am)

    " Meat sauce"…………….😝

    Mary

    (September 26, 2018 - 3:48 am)

    Is this recipe keto friendly?

    Johny Doe

    (September 26, 2018 - 3:48 am)

    That looks like the best ketogenic past I have ever seen

    Jane Doe

    (September 26, 2018 - 3:48 am)

    Made this and turned out GREAT! Tastes just like real pasta!!!

    Sean Redmond

    (September 26, 2018 - 3:48 am)

    Can you pass this dough through a past machine?

    Joseph Doyen

    (September 26, 2018 - 3:48 am)

    will this work in a pasta machine

    Josh hunt

    (September 26, 2018 - 3:48 am)

    do i have to use eggs?

    Donald Irvin

    (September 26, 2018 - 3:48 am)

    How do you store unused balls of dough?

    Debbie Santiago

    (September 26, 2018 - 3:48 am)

    Oh Ester you have figured it out…,great job…it looks so much like the gluten version…kodos…will try everything…thanks.

    Lighthouse Fan

    (September 26, 2018 - 3:48 am)

    Can you dry this pasta for future use?

    Kevin Jorgensen

    (September 26, 2018 - 3:48 am)

    Somehow I just can't see Paleolithic man cooking and eating like this.  Unless he had access to stuff I'm not aware  of.  Like small appliances,  electricity, and ingredients,  some of  which I've never seen. Hmm……………………..I don't  think so.

    ruthomom

    (September 26, 2018 - 3:48 am)

    How about the dough mixer? I want to try the recipe but i don't have one, what do you suggest?

    Fun Times

    (September 26, 2018 - 3:48 am)

    Instead of tapioca flour can I use xantham gum? trying to stick ketosis as best as i can. it looks really really good

    Ben R

    (September 26, 2018 - 3:48 am)

    Guys I have to take my hat off to this recipe. I am on ketosis and I've tried the egg-cheese-cream cheese method for making noodles and it just sucks horrible in terms of flavor and consistency. This on the other hand is absolutely fantastic and does not blow my carb limit for the day. With this recipe I made 5 sheets of lasagna noodles (the exact size of my pan) and they were fantastic, 100% the same consistency and taste as regular noodles. I am now a believer in almond and tapioca flour. Holy crap.

    I am going to repeat this for Japanese ramen, and pasta. The only drawback is that there is a significant amount of prep time. I personally don't care because I love cooking, but I live in Japan and we work a lot so not enough time for cooking 🙁

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