Chatham - Paleo pasta: gluten-free pasta recipes for a Paleo diet

INTRODUCTION

S paghetti with meatballs, linguine with clams, fettuccini alfredo, macaroni and cheeseif youre like many Western eaters, these childhood comfort foods have been dietary staples since you were barely old enough to chew. Pasta plays such an integral role in our lives: kids eagerly slurp it down, athletes carb-load on it before a big event, and families gather in kitchens to create favorite dishes together, making memories that last a lifetime. But now youve decided to pursue the Paleo lifestyle, which absolutely forbids traditional pasta. Fortunately, we refuse to accept that these luscious dishes are a thing of the past!

When Dr. Walter L. Voegtlin created the Paleo diet in 1975, it was a somewhat radical path to a healthy, disease-free existence. It required giving up all breads, grains, pasta, many root vegetables, and all refined foods. Basically, to truly eat caveman-style, youd have to walk away from the Western diet and every culinary temptation you face simply walking down the street every day. One of the biggest temptations, of course, is pasta and many of the decadent sauces that accompany it.

As difficult as it may sound, finding substitutes for many foods is fairly easy as long as you possess a modicum of creativity and a willingness to try new things. The tricky part is re-creating such foods as pastas, because traditional versions are dependent upon gluten, a protein found in wheat flour that lends structure and is responsible for that soft, elastic texture we love. Without it, your breads and pastas will be crumbly and dense; with it, your foods arent Paleo friendly and may also cause digestive upset and disease.

Nevertheless, rather than accept a life without pasta, youll find there exists a multitude of alternatives, and this collection offers you a broad range of gluten-free recipes for homemade pastas both delicious and nutritious. The following pages present a wide variety of favorite recipes for delicate, tasty, Paleo pastas youre sure to love. And since pasta alone simply wont do, its accompanied by a tempting selection of Paleo and gluten-free sauces to top it off. It was great fun creating these delectable dishes, and eating them should be even more so... mangia bene!

SECTION ONE

Gluten-Free Paleo Pasta

HOMEMADE PALEO NOODLES

Paleo Pasta Dough

Homemade pasta is a special treat and its often found in first-rate Italian restaurants, but it remains a strict no-no on the Paleo diet. While there are plenty of packaged Paleo-friendly noodles, if youre a pasta lover, you may still crave some fresh noodles, and this recipe fits the bill. Ground flax gives this dough a hearty, wheat-like flavor, but without the carbs and gluten. Its easy to prepare and will stand up to your favorite marinara sauce well. If youd like it to have a lighter color, use golden flaxseed instead.

Combine cup flaxseed with cup warm water. Stir and add the eggs and salt. Set aside.

In a large bowl, combine the remaining flaxseed with the coconut flour and arrowroot starch. Stir to combine.

Add the wet flax mixture to the dry ingredients, and stir with a wooden spoon until you have a slightly sticky but firm dough. If the dough is too wet, add some more arrowroot.

Knead the dough for about 5 minutes until it is smooth and slightly elastic to the touch.

Roll out the dough using a standard pasta maker, adding more arrowroot if necessary. Cut it into strips, or use flat sheets for lasagna or ravioli.

When you are ready to use the pasta, cook it in boiling water for about 2030 seconds, depending on the size of the noodle. Strain and serve with your favorite sauce.

For best results, cook and eat all the pasta as soon as it is prepared.

Serves 4.

Fresh Spinach Pasta

This fresh pasta made from ground flaxseed includes a hefty dose of spinach, which will lightly flavor your favorite pasta dish. To get the most out of the delicate flavor, eat this with a simple sauce or just plain with some melted butter. If you dont have a pasta machine, you can roll it out between two sheets of parchment paper, though producing a thin noodle with this method wont be easy.

Bring a pot of water to a boil. Add the spinach and cook for about 3 minutes. Drain well and lay on paper towels. Squeeze as much of the liquid out as you can. Finely chop the spinach either in a food processor or by hand.

Combine cup flaxseed with cup warm water. Stir and add the eggs, salt, and chopped spinach. Stir until well combined.

In a large bowl, combine the remaining flaxseed with the coconut flour and arrowroot starch. Stir to combine.

Add the spinach mixture to the dry ingredients, and stir with a wooden spoon until you have a slightly sticky but firm dough. If the dough is too wet, add some more arrowroot.

Knead the dough for about 5 minutes until it is smooth and slightly elastic to the touch.

Roll out the dough using a standard pasta maker, adding more arrowroot if necessary. Cut it into strips, or use flat sheets for lasagna or ravioli.

When you are ready to use the pasta, cook it in boiling water for about 2030 seconds, depending on the size of the noodle. Strain and serve with your favorite sauce.

For best results, cook and eat all the pasta as soon as its prepared.

Serves 4.

Mushroom Pasta

This earthy and flavorful pasta pairs beautifully with a hearty marinara or even a delicate butter sauce. Its delicious served plain with a pat of butter as well. While the recipe calls for button mushrooms, feel free to use any variety you like. Youll be surprised at how much the flavor varies depending on the type of mushrooms you choose. Be sure to use fresh mushrooms for best results.

Heat the butter in a large skillet over medium-high heat. Add the mushrooms and saut until golden brown. Allow the mushrooms to cool for a few minutes, and transfer to a food processor. Pulse until very finely chopped but not a paste.

Combine cup flaxseed with cup warm water. Stir and add the eggs and salt. Add the mushroom mixture and mix well.

In a large bowl, combine the remaining flaxseed with the coconut flour and arrowroot starch. Stir to combine.

Add the mushroom mixture to the dry ingredients, and stir with a wooden spoon until you have a slightly sticky but firm dough. If the dough is too wet, add some more arrowroot.

Knead the dough for about 5 minutes until it is smooth and slightly elastic to the touch.

Roll out the dough using a standard pasta maker, adding more arrowroot if necessary. Cut it into strips, or use flat sheets for lasagna or ravioli.

When you are ready to use the pasta, cook it in boiling water for about 2030 seconds, depending on the size of the noodle. Strain and serve with your favorite sauce.