Paleo Flax Pasta (Paleo, Gluten/Grain/Corn/Soy/Dairy Free)

Paleo Flax Pasta (Paleo, Gluten/Grain/Corn/Soy/Dairy Free)

Paleo Flax Pasta

Happy, Happy New Year!

I figured it might be fun to kick off 2012 with a recipe that for a long time I thought impossible. When you go grain free that typically means giving up Pasta, Breads etc. Something that I'm honestly ok with, as Its seldom that I crave anything like this. But. I know most people feel different.

When I figured out a way to make Grain free Cinnamon Rolls and most recently Tortillas out of Flax it opened up my mind to a whole new set of recipe ideas. Pasta was a priority, as a basic pasta recipe of course can become ravioli, lasagna and so much more.

This was one of those recipes that I figured out as I went along. I tried a version without the egg and the pasta turned into mush when it was boiling time. I suspect this recipe is still possible without the egg- but today I don't have an exact formula for you. If anyone wants to experiment I would try upping the amount of arrowroot starch, and lowering the flax. The higher percentage of starch should really help in holding the pasta together. I have developed several gluten free/vegan pasta recipes in the past and found this technique worked well.

Also, I'm feeling positive that this recipe could be simpler with less ingredients. In my mind less is always better. I ran out of flax (and time to hit the store) today. I'll be playing around with this recipe and will update this post as I make new discoveries. The next time I make it I will try two changes: Eliminating the Coconut Flour and replacing it with Arrowroot. The Coconut Flour adds a little texture to the pasta and helps to dry out the dough. I feel positive that arrowroot will have the same effect. The dough should be fairly elastic but not sticky. Keep this in mind if you play with the recipe.

**The most important tip I can offer you is to make sure your flax meal is finely ground. Run it through a coffee grinder like crazy. If it is not fine, the little flecks may give the pasta an odd texture. Though still tasty.. most people don't expect their pasta to be anything but smooth. **

The texture of this pasta is a little different than grain based based pasta- but still very good! We really enjoyed it. I look forward to using in some other pasta type applications.

Paleo Flax Pasta

Paleo Flax Pasta

Flax Pasta

Ingredients

  • 1/4 Cup Flax Meal + 6 TBS Hot water (to make "flax eggs")
  • 1 Tbs Applesauce
  • 1 Large Egg
  • 1 Tsp. Salt
  • 1 1/2 Cup Flax meal
  • 4 Tbs Coconut Flour
  • 1/4 Cup Arrowroot or Tapioca Flour

Instructions

  1. In a bowl combine the first 1/4 Cup of flax meal and the hot water. Mix until it thickens (this mixture is called flax eggs). Then Stir in the Applesauce, Egg and salt.
  2. Pour in the remaining flax meal, Coconut flour and Arrowroot. Knead the dough until it becomes a nice cohesive well mixed ball . If it is sticky add a bit more Arrowroot.
  3. Bring a pot of water to a boil.
  4. Roll the dough out by hand as thin as possible in between two sheet of parchment. Using a sharp knife slice the dough into pasta. (Note: I had better results making this pasta by hand than using my pasta machine)
  5. Place the pasta into rapidly boiling water and cook 15-20 seconds. Strain and serve warm. (Rinsing this pasta is optional- as it cools like most pasta does it may stick together a little bit if it is not rinsed, a little oil mixed in will also prevent this)

Notes

Feel free to add any dried spices to the dough for some flavor variation.

http://brittanyangell.com/paleo-flax-pasta/

If you eat the various gluten free grains, check out some of my other pasta recipes:

Gluten/Dairy Free Buckwheat (Soba) Noodles
Vegan/Gluten Free Buckwheat (Soba) Noodles (Egg Free)
Gluten Free/Vegan Butternut Squash Potato Gnocchi (Egg Free)
Gluten Free/Vegan Perogie Dough (Egg Free)
Gluten Free Millet Pasta
Vegan Gluten Free Millet Pasta (Egg Free)
Gluten Free/Vegan Wonton Dough

 

Brittany Angell

30 comments | Leave your own

  1. Jane

    Wow so cool! You are so ingenious -- I love all your ideas with flax!

  2. Christine

    Brittany, you never fail to impress! This pasta looks fabulous!

  3. Caryn

    Genius, Woman. Genius.
    We are going to try this. Thanks for sharing. And how on earth did you come up with it????

  4. Ali Seiter

    This pasta looks simply divine and wonderfully healthy! Any substitution suggestions for we vegans that don't eat eggs?

  5. Shirley @ gfe

    You are easily maintaining your "Brittany the Bomb" status! :-) I bet even when you're sleeping your brain is creating gluten-free, grain-free lifesaving recipes. ;-)

    xo,
    Shirley

  6. Leighanne

    I tired this recipe last tonight. WOW! WOW! and WOW! It was so easy. I changed the recipe a little. I took out the apple sauce, the egg (as I have one child who can not have apples or egg) and the Arrowroot flour and replaced with 1/2 cup of potato flour and 2 tablespoons of water, and cooked the pieces of pasta for 2 mins (mine were thick). Even my husband who normally doesn't like the grain free options I make, loved the pasta. Miss 4 phoned family members to tell them how much she loved her pasta. This morning Miss 4 asked for pasta for breakfast. Am going to try freezing some and drying some out.
    Thanks Real Sustenance for sharing this wonderful recipe.

  7. Cheryl

    This looks really good! I think I'll try using my pizza cutter/wheel instead of a knife to cut it. I (used to) love pappardelle. This would probably work for Spätzle, too, I would think.

  8. GiGi Eats Celebrities

    WHOOOAAAA! That looks cool!!!

  9. Emilee

    Is it possible to make a big batch and dry or freeze this? I am sort of inexperienced with pasta making so I am a little clueless. Would you cook it then freeze it or freeze and thaw/cook when ready to use?

    1. Berinda

      i am also interested in the properties of freezing/storing this 'pasta'

  10. Jamie

    Just made this pasta. It turned out a lot better than I could imagine! I didn't roll it out as thin as I wanted.. just couldn't get it thinner, I guess I need more practice with a rolling pin. I wasn't going to try this recipe because of the starch in it, but I guess a little now & then is okay. Thanks for the awesome recipe!!!!

  11. Kelly

    Can you replace the applesauce with stevia or another natural sugar free sweetener?.

  12. Brenley

    I am allergic to coconut, what would I substitute the coconut flour with in this recipe?

  13. si

    Hey there! Firstly, many thanks for all your wonderful recipes. Secondly, I'm trying to find a recipe for pasta which isn't too difficult, has no exotic/expensive ingredients and is also very low carb (flax, yay!). I've no problem with eggs so do you think I can substitute applesauce for an extra egg? Or something else? Also, what is the arrowroot/tapioca role in here? Can I sub something else? (those 2 are hard to come by where I live:/ And when I do find them, 1/4 of a cup is just too valuable (read expensive) to 'waste' on 2 doses of pasta...As is coconut flour, but oh well...). Guar gum any good maybe?

    Anyway, I'm sorry for imposing on you, I was just wondering about it. Many thanks anyway...

  14. Jemma

    Hi, if you wanted to and can have egg, how many eggs would be used to replace the flax eggs? :)

  15. Jemma

    No worries thank you! :)

  16. Rachel Hall

    I don't see any instructions on freezing this but I looked it up online. We should be able to make the pasta and stop right before we roll the dough out. Freeze in the freezer using freezer wrap or resealable plastic bags and should keep for three months. I am going to make this tonight!

  17. Jillian Simpson

    I would also be interested in knowing a dry storage and/or freezing method that is favorable for this recipe? I read the post and comments a couple times over and don't see any suggestions in regards to storing methods. Thanks so much

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