I am looking to make an acceptable tasting and textured pasta without flour. Ground flaxseed maybe?
flaxseed? sorry, but that sounds icky. what you need is a julienne peeler, like this:
and a zucchini. peel the zucchini with this thing and it makes the best faux pasta i've had and its really easy.
Tapioca noodles are the best substitute, texture-wise, for flour pasta that I know of. I very rarely eat them - usually opt for spaghetti squash, acorn squash, or fried summer squash instead of pasta. However, if you're really dying for some noodles, try those out.
They are nothing but tapioca starch, for sale at the asian food markets.
Edit: I guess I didn't realize you meant "make from scratch." But I guess I'd still say the same thing. You might want to try getting tapioca starch or cassava flour online or from asian food markets and making pasta from that.
My best online source is:
I also get xantham gum from them to use when experimenting with root flour baking.
"Cassava is fine." - Robb Wolf
Nope. People have been trying for years. It just doesn't work. You will have to find acceptance on this one as we all have had to do. Doesn't work. Never gonna work. Don't waste your time, energy, hopes and dreams thinking you'll figure it out. I guarantee you that some true culinary magicians have attempted and failed miserably. It is what it is.
Many like spaghetti squash and it's pretty good but not my favorite. My favorite gadget is my Spirooli spiralizer that makes spaghetti-type noodles out of zucchini. That is VERY good.
The shirataki is a good option as long as you don't expect it to be like a wheat pasta because it is not. It's more like a rice noodle. I much prefer it with Asian-style dishes as opposed to Italian. However, for Italian I sauce the noodles and let them sit in the fridge overnight and its much better the next day. The noodles do well with some time to absorb the sauce and they relax a bit in the process. The shirataki should be dried in a hot pan until they release a lot of liquid otherwise you feel like you are chewing rubber bands. I fry mine in a dry pan at high heat for about 20 minutes or so. If you don't do this ahead of saucing or preparing they will release their liquid into the sauce and really can water it down. And yeah, they feel like rubber bands in your mouth which I happen to find disturbing.
I can't believe nobody has mentioned White Rice pasta. It's a benign starch pasta and a very decent substitute to gluten grain pasta. I got it at my local Sprouts (which is like a Farmer's market type store out here).
Two ingredients. Rice, water.
Well...Tonight I made manicotti using this crepe recipe
I omitted the vanilla though since this was not going to be a sweet dessert.
Have to make sure they're spread very thin and cooked as directed or they'll tear when you're lifting them up to flip them.
Now...they held up extremely well under the sauce when I baked them...I'm guessing they might do decently if they were sliced up. Wouldn't go too thin. Maybe fettuccine width. then toss with hot marinara sauce. Wouldn't boil.
Pre-paleo, this is how I made my manicotti except with wheat flour.
I have a couple left in the fridge that I may go try this on...
WELL: I laid the flat crepes on top of each other on a cutting board and took my pizza cutter and made it into thin strips. Poured a little marinara on it and nuked it. Definitely not the same texture as wheat spaghetti, but it wasn't bad at all.
Wondering if I added some italian seasoning into the mix too...
But these would be GREAT layered in a lasagna in one of those small round casserole dishes (slightly larger than standard ramekins)
Get the ones made out of Konjac root, the "original" variety. I hear there's a tofu kind floating around out there, bleh.
EDIT: I've never had them, but I saw them once at Mark's Daily Apple (and they checked out as paleo, if I remember correctly)
Has anyone else tried Sea Tangle Kelp Noodles? We don't use them often, but I like them infinitely better than the konjac root Miracle Noodles. The only ingredients are water, kelp and sodium alginate. Not entirely sure about sodium alginate, but it doesn't seem too terribly nefarious.
They're great in stir fries - and amazing in Pad Thai.