Ever since my less than successful attempt at coconut flour noodles awhile back, I’ve been dreaming of ways to make the experience, the idea, and the flavorsome food, more victorious.

About 6 months ago, I knew deep down I had discovered a way – the answer…

But it took me this long to construct the creation.

lemon-basil-coconut-flour-pasta-014

It went well.

Really well.

Steaming the noodles, rather than boiling, and the addition of xanthum gum, did the trick.

The flavor is absolutely amazing…
Tremendous. Terrific.

Lemon Basil Coconut Flour Pasta
Serves 1

2 Tbs. organic coconut flour +
1/2 tsp. xanthum gum
1/4 tsp. baking powder
1/8 tsp. sea salt
juice and zest of 1/2 fresh lemon
1 large pastured egg, room temperature
2 Tbs. lemon extra virgin olive oil
1 Tbs. fresh basil, thinly sliced

Whisk together the coconut flour, xanthum gum, baking powder, and salt. Next, add the lemon juice and zest, as well as the room temperature egg. Beat together until formed into a wet dough. 
Allow to rest about 20 minutes. This step is essential for the magic to happen.
After about 20 minutes, dust coconut flour onto parchment, transfer the dough ball on to the dusting and dust with a bit more. Top with another sheet of parchment and roll the ball out flat.
Slice into thin or thick flat noodles (whatever width you desire).
Carefully transfer the noodles into a heat safe, smallish bowl.
Place the bowl in a pot of water, with the water reaching only about half-way up the sides of the bowl.
Cover and bring to a boil. Steam the noodles for about 6-8 minutes, until the egg is surely cooked.
Remove from the steaming pot (using oven mitts, of course).
Toss in lemon oil and top with fresh basil.

Your mouth will be truly astounded.

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