Ingredients

• 1 cup Cassava Flour
• 1/4 tsp Turmeric optional, for color
• 3 Eggs

• 1 cup Cassava Flour
• 1 Tbsp Flaxseed Meal
• 1/4 tsp Xanthan Gum
• 1/4 tsp Turmeric optional, for color
• 1/8 tsp Black Pepper optional, aids in turmeric absorption
• 3 Tbsp Oil
• 3/4 cup Water

Instructions

1. In a large bowl, add together the cassava flour and turmeric. Use a whisk to ensure the turmeric is well distributed throughout the flour and make a small well in the center of the bowl.
2. In a small bowl, crack three eggs and give them a quick scramble with a fork. Pour the eggs into the flour and turmeric mixture.
3. Use your hand to begin swirling the flour into the egg mixture; take note that cassava flour has the ability to billow easily and become airborne, so be delicate in the mixing process.
4. Begin boiling water with salt, I aim for ¼ cup sea salt to 3 cups of water; we want the pasta water to taste like the sea. The salt from the water will give the pasta flavor and dimension.
5. Since cassava doesn’t contain gluten, we do not need to knead the dough, but you do want to make sure it’s well mixed and hydrated. We are looking for a playdough consistency: if you find that your dough still feels a bit dry, you can add water in 1 tablespoon increments. Roll your pasta dough into a ball and begin the rolling process.
6. Begin by ripping off small pieces of the dough to begin rolling. Take the piece of dough and roll it in extra cassava flour, then flatten the ball of dough you’re working with and begin feeding it through the pasta roller on the smallest setting.
7. Continue rolling the pasta to level 3, then run it through the linguine roller. Once your pasta is formed, toss the strands in a pinch of extra cassava flour to ensure they don’t stick together. Continue the process of rolling the rest of your pasta dough.
8. Once your pasta water is at a rolling boil, add the cassava pasta in 1/2-cup increments--stirring to make sure the pasta does not stick together in the pot. This pasta cooks quickly, remove from the hot water after 1-2 minutes in the boiling water.
9. Serve immediately and enjoy!

1. Whisk together dry ingredients in a large bowl, forming a well in the center. Pour in oil and water and continue following the directions above.
2. Do not roll the pasta any thinner than setting 2 on your pasta roller. This recipe is a bit more delicate than the egg version.