YIELD: ½ pound pasta (4 to 6 servings) | PREP TIME: 5 minutes, plus 20 minutes to rest | COOK TIME: 30 seconds
• 1 cup cassava flour
• ½ teaspoon salt
• 2 large whole eggs
• 1 large egg yolk
• 1 tablespoon extra-virgin olive oil
1. In a large bowl, whisk together the cassava flour and salt.
2. Make a well in the center of the flour mixture. Crack in the whole eggs and add the egg yolk and olive oil. Gently mix the eggs with a fork, then gradually turn the flour into them and mix gently to create a dough. If the dough is too wet, gradually add small amounts of cassava flour until the dough comes together. If it’s too dry, gradually add small amounts of water until the dough is workable.
3. On a lightly floured surface, knead the dough until it is soft and pliable, about 2 minutes. Wrap in plastic wrap and set aside for 20 minutes.
TO MAKE NOODLES:
1. Roll out the dough as thinly as possible on a lightly floured surface (or you can use a pasta maker if you have one).
2. Using a sharp knife (or running it through the pasta maker, if using), slice the dough into noodles of ⅛- to ¼-inch width, depending on your preference.
3. Bring a pot of salted water to a boil and cook the noodles for 30 seconds. When ready to serve, add the cooked noodles to soup to heat through.
TO MAKE ORECCHIETTE:
1. Divide the dough into four equal portions. Roll out each portion into a log about ½ inch in diameter. Cut the logs into ¼-inch pieces.
2. Lightly flour the palm of one hand and the thumb of the opposite hand. Working one by one, press each piece of dough into your hand with your thumb to make an indentation. Repeat with the remaining portions of dough.
3. Bring a pot of salted water to a boil and cook the orecchiette for 30 seconds. When ready to serve, add the cooked orecchiette to soup to heat through.
ADD TO
• Chicken Broth
• Pho Broth
• Minestrone
• Tuscan Tomato Soup
• Build Your Own Ramen
