Paleo Pasta
Gluten-Free, Dairy Free
Southern Bytes
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Combine dry ingredients in the bowl of a mixer.
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Make a small well in the middle, then add eggs.
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Mix with a dough hook or by hand until it has the texture of play-dough.
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If it is too crumbly, add a little water to get it to stick together.
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Use water, not oil to add moisture to the dough - oil will change the taste of the pasta and not in a good way!
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Roll the mixed dough into a ball on a floured surface.
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Flatten the dough into a sheet with a rolling pin.
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Now - run the thick dough sheet through a pasta maker.
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Continue to roll the sheets until it is the right thickness for your pasta.
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Then cut into your favorite pasta shape. We like fettucine.
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Toss uncooked pasta in flour to prevent sticking.
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Store paleo pasta in an air-tight container in the fridge or freeze.
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Cook pasta in boiling water for about 4 minutes. I like to use the noodles to make soup.
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