Gluten-free | Dairy-free | Sugar-free | Vegan
Cuisine: Bridget’s Healthy Kitchen
Psyllium husks are soluble fibre. They help to make you feel full, keep you regular, and help with weight loss, so this pasta is a winner on all levels.
This gluten-free pasta is easy to make, cooks like regular pasta and makes an excellent base for your favourite healthy pasta sauce.
Hints, Tips & Tricks
I made large ribbon pasta known as tagliatelle, but feel free to turn your pasta into triangles or lasagne.
Serve the pasta with your favourite sauce, or you can use my Roasted Tomato Sauce as I usually do. This sauce is super versatile, easy to make, and free from gluten, refined sugar, and oil.
- 4 large eggs
- 150 g (5.2 oz) ripe avocado
- 60 g (2 oz) psyllium husks
- Pinch Himalayan salt
- 2-3 tbsp coconut flour for dusting
- Place all the ingredients (excluding the coconut flour) into a small food processor and blend for 10-15 seconds or until well mixed. Remove the blade from the food processor and allow the mixture to sit for 10-15 minutes to thicken up.
- Turn the dough onto a clean bench lightly dusted with coconut flour, and knead the dough lightly with clean hands. Add more coconut flour if the dough is sticky.
- Roll the dough out as thinly as possible and cut the pasta into your desired shapes. Allow it to dry on the bench for 20 minutes.
- In the meantime, bring a large pot of water to a gentle boil and, using a spatula, carefully peel the pasta shapes off the bench and drop a handful into the boiling water. Do not overcrowd the pot, but instead work in batches - no more than one portion at a time.
- Cook the pasta for 3 minutes or until cooked but still tender. Remove from the pot with a slotted spoon or sieve, place on a plate, and serve with your desired pasta sauce.