I've been going CASSAVA crazy lately with our new Otto's Cassava Flour. It seriously makes the most delicious, homemade tortillas, that in my opinion, taste better than traditional flour tortillas.
One I began working with this super versatile dough, made with 100% cassava, I quickly realized how much is possible with this stuff. I created some pasta recently, using a traditional pasta recipe as my inspiration, and adapted. It's thick, chewy, and gives you the real mouthfeel of pasta!
For the dough you will need:
1 egg, beaten
1 pinch (1/2 tsp) Real Salt
1/2 cup Otto's Cassava Flour (+ more for rolling)
Mix egg and salt together in a medium sized bowl. Slowly add in flour, mixing well. Drizzle in 2 tablespoons of water to get the dough to the perfect consistency. If it's sticky, add more flour, and if it's still too dry, add water a teaspoon at a time until you can form a ball with the dough, that isn't too sticky.
Pinch off a fourth of the ball and roll with your hands into a long, snakelike strip, as evenly as possible. Cut with a knife into pieces about half-3/4 inch thick.
Next take a fork and push into either side of the pieces to create texture.
Drop the finished pieces into boiling water. They will sink, but should begin floating about a minute in. About a minute after the pasta is floating, carefully pull one out and taste, to make sure it is cooked through and not still raw in the center.
After pasta is finished boiling strain and set aside.
For a simple sauce, melt some good grass-fed butter, or Pure Indian Foods Ghee in a large pan, then toss in some chopped sage. Next, add your pasta into the pan, flipping carefully to cover pasta with the sauce.
I left mine in for a little too long, resulting in a very chewy, somewhat crispy pasta. To keep your pasta softer, pull quickly after tossing and serve.
You can also roll the dough very thin on a floured cutting board and cut into thin strips. This batch, I drizzled in some Kasandrinos Olive Oil pesto!
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