Paleo Pasta 

Gluten-Free, Dairy Free

Southern Bytes

Combine dry ingredients in the bowl of a mixer.

Make a small well in the middle, then add eggs.

Mix with a dough hook or by hand until it has the texture of play-dough.

If it is too crumbly, add a little water to get it to stick together.

Use water, not oil to add moisture to the dough - oil will change the taste of the pasta and not in a good way! 

Roll the mixed dough into a ball on a floured surface.

Flatten the dough into a sheet with a rolling pin.

Now - run the thick dough sheet through a pasta maker.

Continue to roll the sheets until it is the right thickness for your pasta.

Then cut into your favorite pasta shape. We like fettucine.

Toss uncooked pasta in flour to prevent sticking.

Store paleo pasta in an air-tight container in the fridge or freeze.

Cook pasta in boiling water for about 4 minutes. I like to use the noodles to make soup.

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